Flank Steak with Carrot Top Salsa Verde

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.

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.

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° to 160°). Transfer to a cutting board and loosely cover with foil; let rest 10 minutes.

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.

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.