Steak & Dandelion Greens With Sweet Carrots And Chimichurri

1. 1

   Preheat oven to 375 degrees. Shave skin off the carrots and cut them into halves lengthwise and then halve them further. Coat the carrots with 1 tbsp olive oil and a tiny bit of salt and pepper. Coat evenly and space them out on a baking tray lined with foil, and bake for 20 to 25 minutes.

2. 2

   Make the Chimichurri by tossing the cilantro, 2 cloves of garlic, lime juice and 1/2 tbsp salt into a blender and puree it. Some people prefer it chunky, but there are a lot of textures in this meal so we decided on a smoother sauce. Transfer to a bowl and set aside when done.

3. 3

   Heat a cast iron/heavy bottom pan on high heat. When the pan is hot enough (drop some water and if it dances around and fizzles away quickly you're good). Season the steak on both sides with salt and pepper. Add 2 tbsp oil to the hot pan and place the steak in the pan.

4. 4

   Let the steak cook for 2 to 3 minutes and flip and cook for another 1 to 1 1/2 minutes. Remove steak and place it in a dish.

5. 5

   In the same hot pan, add 1 tbsp oil and 2 cloves of garlic chopped and sautee for 30 seconds. Add dandelion greens and season with salt and pepper. Sautee for 2 minutes or till they've wilted down.

6. 6

   In a serving dish, place the greens, and then the carrots and finally the steak and pour liberally the Chimichurri sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.