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Author Notes: A perfect, fresh, chimichurri sauce made with carrot greens that tops grilled flat-iron steak. —Vicky | Things I Made Today
Food52 Review: I've made recipes with carrot tops before and was sure I was not a fan but I really liked this chimichurri sauce. I thought it made a great marinade, as the meat was flavorful even without being topped by the sauce. The sauce has a earthy, almost bitter, and sharp taste in a way that pairs well with the steak. The method was streamlined and easy to follow. Aside from the marinating time, it was super quick to put together. I'd imagine you could make it up and freeze steaks in the marinade for a later date. I would make this again but maybe buy a nicer cut of meat. The marinade flavored the meat but I still found the cut very tough to eat. —Dawne Marie
- 1 cup Fresh carrot tops or parsley
- 1/2 cup Fresh cilantro
- 2 tablespoons Fresh oregano
- 1 Jalapeno, sliced in half (seeds removed if you dont want too much heat)
- 4 Garlic cloves
- 1 teaspoon Salt
- Pinch pepper
- 1/3 cup Red wine vinegar
- 1/2 cup Olive oil
- 1 pound Flatiron steak
- In a food processor, combine carrot tops, cilantro, oregano, jalapeño, garlic, salt, pepper, and vinegar. Puree until mixture is completely chopped up. While food processor is running, slowly pour in olive oil.
- Place meat in a shallow bowl or container and pour half chimichurri sauce on top. Rub sauce into meat, making sure both sides are covered. Cover meat and refrigerate for at least 3 hours. Reserve remaining half of sauce for serving.
- Once grill is hot, add meat and grill for 2-4 minutes per side, depending on thickness.
- Serve meat with remaining chimichurri sauce.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe Cooked Over a Fire