Flank Steak Tartare with Carrot-Top Salsa Verde

Name: Flank Steak Tartare with Carrot-Top Salsa Verde
Yield: 6 Servings
Ingredients: 2 tablespoons white wine vinegar; 1 teaspoon sugar; 1 teaspoon kosher salt, plus more; 1 small carrot, very thinly sliced on a mandoline, plus 1/4 cup chopped carrot tops; 1 oil-packed anchovy fillet; 1 small garlic clove, halved; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh parsley; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil, plus more for drizzling; 1/2 pound flank steak, preferably grass-fed, cut into 1/8" pieces; 1/2 small shallot, finely chopped; Freshly ground black pepper; 1/2 sourdough baguette or small round, thinly sliced; 1/2 cup baby sorrel leaves (optional)

July 29, 2015

Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.

Recipe information

Yield
6 Servings

Ingredients

2 tablespoons white wine vinegar

1 teaspoon sugar

1 teaspoon kosher salt, plus more

1 small carrot, very thinly sliced on a mandoline, plus 1/4 cup chopped carrot tops

1 oil-packed anchovy fillet

1 small garlic clove, halved

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

2 tablespoons fresh lemon juice

2 tablespoons olive oil, plus more for drizzling

1/2 pound flank steak, preferably grass-fed, cut into 1/8" pieces

1/2 small shallot, finely chopped

Freshly ground black pepper

1/2 sourdough baguette or small round, thinly sliced

1/2 cup baby sorrel leaves (optional)

Preparation

Step 1
Prepare a grill for medium heat (or preheat oven to 400°F). Combine vinegar, sugar, 1 teaspoon salt, and 2 tablespoons water in a small bowl. Add carrot and let sit until slightly softened, 15–20 minutes.
Step 2
Meanwhile, mash anchovy and 1/2 garlic clove to a paste with the side of a chef's knife. Transfer to a medium bowl and stir in carrot tops, basil, parsley, lemon juice, and 2 tablespoons oil.
Step 3
Drain carrots and add to dressing along with steak and shallot. Season with salt and pepper and toss just to combine.
Step 4
Drizzle bread with oil on both sides and season with salt. Grill until lightly charred, about 1 minute per side (or toast in oven 6–8 minutes). Rub toasts with remaining 1/2 garlic clove, transfer to a platter, and top with tartare and sorrel, if using.

TagsCarrot Root Vegetable Vegetable Basil Herbs & Spices Parsley Steak Beef Meat Sorrel Leafy Greens Starter Dinner Dairy Free Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes