Chuck Eye With Carrot Top Salsa Verde Recipes

WASTE NOT: CARROT TOP SALSA VERDE

Steps:

• Combine all ingredients in a food processor and process until smooth.
• Add additional olive oil as needed to achieve a smooth, saucy texture or leave slightly coarse for a more traditional style.

CHUCK EYE WITH CARROT TOP SALSA VERDE

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.

ROASTED-CARROT-AND-SALSA-VERDE SANDWICHES

Steps:

• Pulse garlic, capers, jalapeño, herbs, lime juice, vinegar, sugar, oil, and 1 teaspoon salt in a blender or mini food processor until well combined. (You should have about cup.)
• Lightly toast baguettes. Spoon salsa verde generously over cut sides of bread, then pile bottoms with cucumber slices, roasted carrots and onion, and arugula. Top with top halves of bread, cut in half, and serve.