Photo of Grilled Flank Steak with Carrot Top Salsa Verde by WW

Grilled Flank Steak with Carrot Top Salsa Verde

SmartPoints® value per serving
Total Time
38 min
18 min
10 min
Save those carrot tops! The greens can be used to make a wonderful salsa for grilled meat.


Cooking spray

2 spray(s)

Uncooked lean flank steak

1 pound(s), (450 g)

Kosher salt

½ tsp(s), (2 ml)

Black pepper

¼ pinch, (1 ml) freshly ground

Uncooked carrot(s)

1 cup(s), (250 ml)greens only, lightly packed (about 1/2 oz)

Uncooked shallot(s)

1 tbsp(s), (15 ml) finely chopped


2 tsp(s), (10 ml) rinsed and drained

Garlic clove(s)

½ clove(s), small, minced

Fresh tarragon

½ tsp(s), (2 ml) finely chopped

Anchovy paste

tbsp(s), (2 ml)

Dijon Mustard

¼ tsp(s), (1 ml)

Sherry vinegar

1 tsp(s), (5 ml)

Olive oil

2 tbsp(s)


  1. Coat a grill rack or grill pan with cooking spray; heat over medium-high heat.
  2. 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.
  3. 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.
  4. Thinly slice steak across grain.
  5. Stir vinegar into salsa just before serving; serve salsa over steak or on the side.
  6. 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