Sourgrass, or Oxalis, is a commonly recognized wild plant noted for its tangy, lemon-like flavor due to the oxalic acid in its leaves. This unique taste makes it an excellent addition to various dishes. In addition to its delightful flavor, sourgrass is rich in vitamin C and antioxidants, making it a nutritious and vibrant ingredient for your culinary repertoire.

How to Identify Sourgrass

Here's how to spot sourgrass in the wild:

• Leaves: Sourgrass has trifoliate leaves, with each stem supporting three heart-shaped leaflets, similar to clover.

• Flowers: The plant produces small, yellow flowers with five petals, usually blooming in clusters.

• Stems: Its stems are often reddish and juicy, contributing to the plant's distinctive appearance.

• Taste: The best way to identify sourgrass is by tasting a small leaf, which should have a bright, tangy, lemon-like flavor.

About the Recipe

A mouthwatering dish that showcases the bold flavors of juicy steak infused with a flavorful rub of herbs, garlic, and zesty sourgrass. Whether you prefer ribeye, sirloin, or another cut, this steak is seasoned to perfection and grilled to your desired level of doneness, resulting in a succulent and satisfying main course. Serve it alongside your favorite sides for a delicious and memorable meal that's perfect for any occasion, from backyard barbecues to elegant dinners.

Ingredients

• 2 boneless steaks (such as ribeye, sirloin, or New York strip), about 1 inch thick

• Salt and black pepper to taste

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 2 tablespoons chopped sourgrass leaves

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1/2 teaspoon paprika (optional)

Instructions

1. Bring Steaks to Room Temperature: Remove steaks from the refrigerator and let them sit at room temperature for about 30 minutes before grilling to ensure even cooking.

2. Season the Steaks: Pat steaks dry with paper towels to remove any excess moisture. Season both sides of the steaks generously with salt and black pepper.

3. Create Herb Paste: In a small bowl, combine olive oil, minced garlic, chopped sourgrass leaves, dried thyme, dried rosemary, and paprika (if using) to form a paste.

4. Coat the Steaks: Rub herb and sourgrass mixture all over the surface of each steak, coating them evenly. Press mixture onto steaks to ensure adherence.

5. Preheat Grill: Preheat the grill to medium-high heat. Ensure grates are clean and well-oiled to prevent sticking.

6. Grill Steaks: Place seasoned steaks on a preheated grill. Grill the steaks for about 4-6 minutes per side, adjusting time based on the thickness and desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (55-57°C); for medium, aim for 140-145°F (60-63°C). Once steaks reach the desired doneness, transfer to a cutting board or serving platter.

7. Rest Steaks Under Foil: Tent steaks loosely with aluminum foil and let them rest for about 5 minutes to allow juices to redistribute.

8. Slice: After resting, slice grilled steaks against the grain into thin slices. Arrange sliced steaks on a serving platter or individual plates.

9. Serve: Serve hot, accompanied by favorite sides like roasted vegetables, mashed potatoes, or fresh salad.

Join Our Foraging Classes & Explore More

If you’re curious about incorporating wild plants like sourgrass into your cooking, you might enjoy joining one of our foraging classes at forageSF. We offer various classes on foraging mushrooms, wild plants, and more. Also, if you want to delve deeper into sourgrass, check out The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb. It’s a great way to explore more recipes and make the most of this unique herb.

Join our foraging class and consider buying the book for further inspiration!