Strip steaks with chimichurri.
Time to preserve the herb garden! I froze four gallon bags full of parsley, made about two pints of chimichurri (parsley, oregano, onion, and garlic in red wine and olive oil), froze several quart bags of sage leaves, and put up a pound and a half of thyme-sage compound butter.
I have so much basil I don't know what to do with it. I can't just let it all go to waste but we'll never eat that much pesto.