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
Take grilled flank steak to a new level with a delicious carrot salsa topping. The salsa mixes easily in a mini food processor. Save those carrot tops! The greens can be used to make a wonderful salsa for grilled meat. 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. Serve this delicious flank steak with mixed vegetables or roasted potatoes.


cooking spray

2 spray(s)

uncooked lean flank steak

1 pound(s)

kosher salt

½ tsp

black pepper

¼ tsp, freshly ground

uncooked carrot(s)

1 cup(s), greens (the leafy tops), lightly packed (1/2 oz)

uncooked shallot(s)

1 Tbsp, finely chopped


2 tsp, rinsed and drained

garlic clove(s)

½ small clove(s), minced

fresh tarragon

½ tsp, finely chopped

anchovy paste

½ tsp

Dijon Mustard

¼ tsp

extra virgin olive oil

2 Tbsp


2 tsp

sherry vinegar

1 tsp


  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 1 to 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: 3 oz steak and 2 Tbsp salsa

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