Chuck Eye with Carrot Top Salsa Verde
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1 teaspoon honey
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 2/3 cup extra-virgin olive oil
- 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
- 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.
- finely grated zest and juice of 1/2 lemon
- Carbohydrate 11 g(4%)
- Cholesterol 160 mg(53%)
- Fat 87 g(134%)
- Fiber 4 g(15%)
- Protein 47 g(93%)
- Saturated Fat 22 g(112%)
- Sodium 460 mg(19%)
- Calories 1002
Preparation 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. From Cooking Scrappy: 100 Recipes to Help You Stop Wasting Food, Save Money, and Love What You Eat © 2018 by Joel Gamoran. Reprinted by permission of Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation 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. From Cooking Scrappy: 100 Recipes to Help You Stop Wasting Food, Save Money, and Love What You Eat © 2018 by Joel Gamoran. Reprinted by permission of Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
