Chuck Eye with Carrot Top Salsa Verde

Name: Chuck Eye with Carrot Top Salsa Verde
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

By Joel Gamoran

October 1, 2018

Bright green salsa verde being spooned out of a bowl and drizzled over sliced steak on a cutting board.

Photo by Jim Henkens

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!

Recipe notes

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Recipe notes

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