"Mostly popular in Europe (particularly France), it's not a common ingredient in the U.S. But if you're a fan of tart, citrusy flavors, you'll want to get to know this one. What it can do for you is right there in its nickname - Lemonade Leaf. Sorrel contains a lot of sour-tasting oxalic acid, and when you cook your steak together with a few leaves, your steak will also gain the citrusy flavor that makes this herb stand out."
"There's just one heads up: some people find raw sorrel pretty potent, so start slow the first time you pair it with your steak. Toss in one or two leaves and see how it goes. If it still tastes a bit too much, try it in sauce form instead. You can whip up a sorrel chimichurri (just take our easy chimichurri recipe and throw in a cup of fresh sorrel with the other herbs). Slather it on your steak and give it a taste!"
"Whole Foods stocks fresh, organic sorrel (according to their website), so hit up your local store first. If they're out, look for farmer's markets in your area. You might get lucky and find a vendor selling it. Your best bet, though, is the deli, especially ones centered around European cuisine. But instead of fresh, you'll most likely find the canned version. It'll taste more "preserved" (with prominent salty notes) and the flavors won't be as bright."
Sorrel is a bright, tangy herb nicknamed Lemonade Leaf due to its oxalic acid-driven sourness. Cooking sorrel with reverse-seared tenderloin adds a citrusy punch that balances rich beef. Raw sorrel can be potent for some palates, so begin with one or two leaves and adjust to taste. Sorrel works well blended into sauces, such as a chimichurri made by adding about a cup of fresh sorrel to the herbs. Fresh sorrel is most reliably found at Whole Foods and farmers markets; European-style delis may carry canned preserved sorrel with a saltier, less vibrant flavor.
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