Chuck Eye With Carrot Top Salsa Verde Recipes
CHUCK EYE WITH CARROT TOP SALSA VERDE
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
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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- In a zip-top plastic bag set in a shallow dish, combine the 1 tablespoon olive oil, the vinegar, soy sauce, honey, smashed garlic and pepper. Add steak to bag; seal, turning to coat. Refrigerate 2 to 3 hours.
- For salsa verde: Coarsely chop the leafy carrot tops (not their stems) to yield about 1 1/2 loosely packed cups. In a food processor, combine the carrot greens, parsley, capers, shallot, tarragon, mustard, anchovies, finely chopped garlic and lemon zest. Cover and pulse to combine. With processor running, slowly drizzle in the remaining 1/2 cup olive oil. Transfer salsa to a bowl and set aside.
- Preheat a grill pan over medium-high heat. Brush with vegetable oil. Sprinkle steak with salt. Grill steak 4 minutes per side for medium-rare to medium (145° to 160°). Transfer to a cutting board and loosely cover with foil; let rest 10 minutes.
- Meanwhile, cook carrots: In a steamer, bring a small amount of water to a boil. Add carrots to steamer basket. (If your carrots are too large, just halve them to fit in the basket.) Cover and steam until just tender, about 8 minutes.
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