HerbCo Hints

Chiffonade of Basil

To create a chiffonade of basil: Roll a basil leaf up from tip to stem, and cut along the short axis to create thin strips.

Beef Tips with Peppers


  • 2 pounds Tri-Tip steak, cut in strips
  • 2 large onions, thinly sliced
  • 2 large red or yellow peppers
  • 2 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons olive oil


In large skillet add olive oil, garlic and steak. Sauté until meat is thoroughly cooked. Add peppers, onions, vinegar and thyme. Cook until vegetables are tender. Salt and pepper to taste.