Flank Steak with Carrot Top Salsa Verde | Midwest Living

Flank Steak with Carrot Top Salsa Verde

Flank Steak with Carrot Top Salsa Verde

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  • Makes: 4 servings
  • Yield: 4 steaks, 1 lb. carrots, 1 cup salsa verde
  • Hands On 30 mins
  • Total Time 2 hrs to 3 hrs

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Italian salsa verde--no relation to the Mexican one--is a classic herb sauce made with parsley, garlic and capers. Our version includes carrot tops, too. The bold, tangy flavor is a perfect match for steak (or any protein or roasted vegetable).


  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 cloves garlic, smashed
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds beef flank steak, cut crosswise into 4 pieces
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon kosher salt
  • Carrots and Salsa Verde
  • 1 pound small carrots with tops, peeled, tops trimmed to 1 inch (reserve green tops)
  • 1/2 cup loosely packed Italian parsley leaves
  • 3 tablespoons capers, rinsed and drained
  • 2 teaspoons finely chopped shallot
  • 1 teaspoon finely chopped fresh tarragon
  • 1/2 teaspoon Dijon mustard
  • 2 anchovy fillets, rinsed and patted dry (or 1 teaspoon anchovy paste)
  • 2 garlic cloves, finely chopped
  • Zest of one lemon
  • 1/2 cup extra-virgin olive oil


  1. In a zip-top plastic bag set in a shallow dish, combine the 1 tablespoon olive oil, the vinegar, soy sauce, honey, smashed garlic and pepper. Add steak to bag; seal, turning to coat. Refrigerate 2 to 3 hours.
  2. For salsa verde: Coarsely chop the leafy carrot tops (not their stems) to yield about 1 1/2 loosely packed cups. In a food processor, combine the carrot greens, parsley, capers, shallot, tarragon, mustard, anchovies, finely chopped garlic and lemon zest. Cover and pulse to combine. With processor running, slowly drizzle in the remaining 1/2 cup olive oil. Transfer salsa to a bowl and set aside.
  3. Preheat a grill pan over medium-high heat. Brush with vegetable oil. Sprinkle steak with salt. Grill steak 4 minutes per side for medium-rare to medium (145 degrees to 160 degrees ). Transfer to a cutting board and loosely cover with foil; let rest 10 minutes.
  4. Meanwhile, cook carrots: In a steamer, bring a small amount of water to a boil. Add carrots to steamer basket. (If your carrots are too large, just halve them to fit in the basket.) Cover and steam until just tender, about 8 minutes.
  5. To serve: Slice steak on a bias across the grain. Arrange sliced steak on plates with carrots and drizzle with a bit of salsa verde; pass remaining sauce on the side.

Nutrition Facts

(Flank Steak with Carrot Top Salsa Verde)

Servings Per Recipe 4, Monounsaturated fat (g) 28, Pyridoxine (Vit. B6) (mg) 1, carb. (g) 15, Niacin (mg) 10, sat. fat (g) 10, Riboflavin (mg) 1, Thiamin (mg) 0, sugar (g) 6, Potassium (mg) 954, fiber (g) 5, sodium (mg) 574, Trans fatty acid (g) 1, Cobalamin (Vit. B12) (µg) 4, Polyunsaturated fat (g) 7, Folate (µg) 79, chol. (mg) 119, Fat, total (g) 49, vit. C (mg) 49, cal. (kcal) 641, vit. A (IU) 21532, iron (mg) 6, pro. (g) 41, calcium (mg) 103

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