Chuck Eye With Carrot Top Salsa Verde Food

WASTE NOT: CARROT TOP SALSA VERDE

Waste Not: Carrot Top Salsa Verde image

Carrot Top Salsa Verde makes a great accompaniment to fish, seafood, vegetables and grilled meat. It's the perfect way to use up those carrot tops for total no-waste cooking!

Provided by By: Carol | From A Chef's Kitchen

Categories Sauces Dressings and Marinades

Time 15m

Number Of Ingredients 9

Ingredients

1 bunch green carrot tops (including stems)
1 cup chopped fresh parsley
4 cloves garlic (chopped)
1/2 large lemon (juiced)
1/4 cup extra-virgin olive oil (or as needed)
3 tablespoons white wine vinegar
1 heaping teaspoon anchovy paste
1/2 teaspoon crushed red pepper flakes
Salt (to taste)

Steps:

Combine all ingredients in a food processor and process until smooth.
Add additional olive oil as needed to achieve a smooth, saucy texture or leave slightly coarse for a more traditional style.

Nutrition Facts : ServingSize 1, Calories 547 kcal, Carbohydrate 14 g, Protein 4 g, Fat 55 g, SaturatedFat 8 g, Sodium 95 mg, Fiber 4 g, Sugar 2 g, Cholesterol 1 mg, UnsaturatedFat 46 g

CHUCK EYE WITH CARROT TOP SALSA VERDE

Chuck Eye with Carrot Top Salsa Verde image

One of the cheapest and best cuts of beef is chuck eye, which has all the flavor of chuck with the tenderness of sirloin. Here it's sauced with salsa verde, using carrot tops instead of parsley-gorgeous on pretty much anything!

Provided by Joel Gamoran

Categories HarperCollins Leafy Green Basil Dinner Steak Beef Mint Grill

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pounds chuck eye steak or skirt steak, no more than 3/4 inch thick
2 tablespoons grapeseed oil or other mild-tasting oil
Coarse sea salt and coarsely ground black pepper
2 cups carrot tops
1 cup fresh basil leaves
1 cup fresh mint leaves
5 anchovies (half 2-ounce can)
Oil from the can of anchovies or other strong-tasting oil such as extra- virgin olive oil. Refill the half-emptied anchovy can with olive oil to get another batch of anchovy oil for next time.
2/3 cup extra-virgin olive oil
1 teaspoon honey
Finely grated zest and juice of 1/2 lemon

Steps:

Start by setting up your grill for high heat. Oil up the top side of your steaks and season with lots of salt and pepper.
Slap your steaks, oil-side down, onto the grill. Season with more S&P and a little more oil and let them really char, about 3 minutes per side for medium rare, a minute less or a few minutes more for rarer or more well- done. Take your steaks off the grill and let them rest.
While the steaks are resting, blitz your carrot tops, basil, mint, anchovies, anchovy oil, olive oil, honey, lemon juice, and lemon zest in a food processor. Once smooth, season with S&P and pour into a bowl.
If you want, while the grill is still hot, oil the cut surface of the lemon half and char it. Slice the steaks against the grain, squeeze any juice remaining in the lemon over the steaks, and plate with a generous amount of the carrot top salsa verde.

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