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Epicurious

Chuck Eye with Carrot Top Salsa Verde

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 information

  • 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

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 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.

Cover with the author laughing, standing in front of a red truck on a farm, holding a bundle of carrot tops, fennel tops, and other scrap vegetables.
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.
TagsBeefMeatCarrotRoot VegetableVegetableSteakBeef ChuckMainDinnerDairy FreeGluten FreeNut FreeKetoQuickWeeknight MealsGrillingFood ProcessorCookbooksHarper Collins

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