Chuck Eye With Carrot Top Salsa Verde Recipe

Name: Chuck Eye With Carrot Top Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.

1039

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Chuck Eye With Carrot Top Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chuck Eye With Carrot Top Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions