Grilled Flank Steak with Carrot Top Salsa Verde

5 SmartPoints
Published August 28, 2017
 Prep Time: 18 min Cook Time: 10 min Serves: 4

Grilled Flank Steak with Carrot Top Salsa Verde

Save those carrot tops! The greens can be used to make a wonderful salsa for grilled meat.


2 spray(s) cooking spray
1 pound(s) uncooked lean flank steak (450 g)
1⁄2 tsp kosher salt (2 ml)
1⁄4 tsp black pepper (1 ml) freshly ground
1 cup(s) uncooked carrot(s) (250 ml) greens only, lightly packed (about 1/2 oz)
1 Tbsp uncooked shallot(s) (15 ml) finely chopped
2 tsp capers (10 ml) rinsed and drained
1⁄2 clove(s), small garlic clove(s), minced
1⁄2 tsp fresh tarragon (2 ml) finely chopped
1⁄8 Tbsp anchovy paste (2 ml)
1⁄4 tsp Dijon Mustard (1 ml)
2 Tbsp extra virgin olive oil (30 ml)
1⁄8 cup(s) bottled water (10 ml [2 tsp])
1 tsp sherry vinegar (5 ml)


Coat a grill rack or grill pan with cooking spray; heat over medium-high heat.

Season steak with salt and pepper. Grill steak until desired degree of doneness, 5 minutes per side for medium-rare. Transfer steak to a cutting board; let rest 10 minutes.

While steak is cooking, combine carrot greens, shallot, capers, garlic, tarragon, anchovy paste and mustard in a mini food processor; pulse until a coarse puree. Add oil; pulse just to combine. Transfer to a small bowl; stir in 5 - 10 ml (1-2 tsp)water to thin mixture slightly.
Thinly slice steak across grain.

Stir vinegar into salsa just before serving; serve salsa over steak or on the side.

Serving size: 85 g(3 oz)steak and 30 ml(2 Tbsp)salsa

You’ll need one bunch carrots to yield the amount of carrot greens for this recipe. If your carrots don’t have a lot of fresh looking greens, substitute flat-leaf parsley for half the amount of greens