Flank Steak Tartare with Carrot-Top Salsa Verde
Flank Steak Tartare with Carrot-Top Salsa Verde might be a good recipe to expand your side dish collection. This gluten free and dairy free recipe serves 6 and costs $1.48 per serving. One serving contains 154 calories, 13g of protein, and 8g of fat. 1637 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mexican cuisine. It is brought to you by Bon Appetit. A mixture of round steak, bell pepper, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. valentin day will be even more special with this recipe. With a spoonacular score of 99%, this dish is great. Similar recipes include Flank Steak with Salsa Verde, Flank Steak with Salsa Verde, and Broiled Flank Steak with Salsa Verde.
Servings: 6
Ingredients:
½ sourdough baguette or small round, thinly sliced
Freshly ground black pepper
1 small carrot, very thinly sliced on a mandoline, plus ¼ cup chopped carrot tops
½ pound flank steak, preferably grass-fed, cut into ⅛-inch pieces
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 small garlic clove, halved
1 teaspoon kosher salt, plus more
2 tablespoons fresh lemon juice
1 oil-packed anchovy fillet
2 tablespoons olive oil, plus more for drizzling
½ small shallot, finely chopped
1 teaspoon sugar
2 tablespoons white wine vinegar.jpg)
Equipment:
grill
oven
bowl
chefs knife
Cooking instruction summary:
Prepare a grill for medium heat (or preheat oven to 400). Combine vinegar, sugar, 1 tsp. salt, and 2 Tbsp. water in a small bowl. Add carrot and let sit until slightly softened, 1520 minutes.Meanwhile, mash anchovy and garlic clove to a paste with the side of a chefs knife. Transfer to a medium bowl and stir in carrot tops, basil, parsley, lemon juice, and 2 Tbsp. oil. Drain carrot and add to dressing along with steak and shallot. Season with salt and pepper and toss just to combine. Drizzle bread with oil on both sides and season with salt. Grill until lightly charred, about 1 minute per side (or toast in oven 68 minutes). Rub toasts with remaining garlic clove, transfer to a platter, and top with tartare and sorrel, if using.
Step by step:
1. Prepare a grill for medium heat (or preheat oven to 400).
2. Combine vinegar, sugar, 1 tsp. salt, and 2 Tbsp. water in a small bowl.
3. Add carrot and let sit until slightly softened, 1520 minutes.Meanwhile, mash anchovy and garlic clove to a paste with the side of a chefs knife.
4. Transfer to a medium bowl and stir in carrot tops, basil, parsley, lemon juice, and 2 Tbsp. oil.
5. Drain carrot and add to dressing along with steak and shallot. Season with salt and pepper and toss just to combine.
6. Drizzle bread with oil on both sides and season with salt. Grill until lightly charred, about 1 minute per side (or toast in oven 68 minutes). Rub toasts with remaining garlic clove, transfer to a platter, and top with tartare and sorrel, if using.
Nutrition Information:
covered percent of daily need
