Fresh Herbs for Steak & Stuffed Potato Recipe

Video Transcript

"Hi! This is Matt on behalf of Expert Village and today we are going to learn how to make steak with spicy stuffed potatoes and collard greens and Vinaigrette sauce. So let's get our veggies prepared. I have some fresh rosemary here; I am going to start with that. Just peel off the leaves; we don't want the stem. Just get the leaves off here real quick. We can use this for the steak. We can actually use this for the entire meal. We are going to throw a little bit in with the collard greens when they are cooking. We are going to put some on top of the steak and here is my waste plate here so actually you can just slide your fingers down, it will just come right off, the actual leaves. We will put that there and we are going to take our fresh cilantro here and once again, we don't want the stem or whatever you all it. We just want the leaves, just throw that in there. We are going to mix this together. So let's just get those off here. Okay and we are just going to finally chop them, just kind of go across them a few times until they are diced nicely and chopped nicely. The good thing about having a big board is when I am done, I can just push them off to the side and each vegetable will have its own space. This way I am not wasting a whole bunch of plates. Just give it one more go around here. Okay, wonderful and we are just going to move that off to the side. Then we an work on our onion and I've shown you before how to chop the onion, get the ends off; just put them in the waste bowl and you could sit here all day and try to peel it like that but who wants to do that? I am just going to cut one layer on that side, turn it over and one layer on that side and just pull the top layer off. It's that simple, like so. Get all the skin off the board here and I am not going to dice these. I am just really you know, I want bigger pieces so I just cut them down like this and just give them the once over like so. And we are going to use this with our collard greens and also on top of our steak. "