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Carrot Top Chimichurri Steak

Close-up of perfectly cooked, medium-rare steak sliced and generously topped with vibrant green Carrot Top Chimichurri.
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A recipe for grilling steak topped with a bright, flavorful chimichurri sauce made from carrot greens.

Ingredients

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  • 1 cup packed fresh carrot greens, washed well
  • 1/2 cup fresh parsley leaves
  • 1/4 cup fresh oregano leaves
  • 2 cloves garlic
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (8 ounce) sirloin or ribeye steaks

Instructions

  1. Prepare the chimichurri: Combine carrot greens, parsley, oregano, garlic, red wine vinegar, red pepper flakes, salt, and pepper in a food processor. Pulse until roughly chopped.
  2. With the food processor running, slowly stream in the olive oil until the sauce is combined but still has texture. Do not over-process into a smooth paste. Taste and adjust salt or vinegar as needed. Set aside.
  3. Prepare the steak: Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.
  4. Heat a grill or cast-iron skillet over medium-high heat. Add a small amount of oil to the cooking surface.
  5. Sear the steaks for 3 to 5 minutes per side for medium-rare, adjusting time for your preferred doneness.
  6. Remove the steaks from the heat and let them rest on a cutting board for 5 minutes before slicing.
  7. Slice the steak against the grain and serve immediately topped with a generous spoonful of the carrot top chimichurri sauce.

Notes

  • If you do not have a food processor, you can finely chop all herbs and garlic by hand.
  • For a milder flavor, substitute half of the carrot greens with fresh basil.
  • If you prefer a thinner sauce, add one tablespoon of water to the finished chimichurri.

Nutrition

Find it online: https://recipesfleet.com/carrot-top-chimichurri-steak-recipe/