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Chuck Eye with Carrot Top Salsa Verde

Chuck Eye with Carrot Top Salsa Verde

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This pan-seared steak with carrot top salsa verde is a sophisticated, high-protein dish that turns humble root vegetable greens into a vibrant, punchy sauce. By using the leafy tops of carrots combined with fresh basil, mint, and savoury anchovies, you create a sustainable and flavourful condiment that perfectly cuts through the richness of the beef. It is a fantastic way to reduce food waste while introducing a bright, herbaceous element to your midweek meals.

Ideal for a quick evening dinner or a nutritious post-workout feast, this recipe works beautifully with chuck eye or skirt steak. The salsa verde can be prepared in minutes while the meat rests, ensuring a seamless transition from grill to plate. Serve this heart-healthy dish alongside roasted new potatoes or a crisp green salad for a complete, well-balanced meal that feels truly indulgent.

Ingredients for Chuck Eye with Carrot Top Salsa Verde

900g chuck eye steak or skirt steak, no more than 3/4 inch thick
2 tablespoons grapeseed oil or other mild-tasting oil
Coarse sea salt and coarsely ground black pepper
2 cups carrot tops
1 cup fresh basil leaves
1 cup fresh mint leaves
5 anchovies (half 60g can)
Oil from the can of anchovies or other strong-tasting oil such as extra- virgin olive oil. Refill the half-emptied anchovy can with olive oil to get another batch of anchovy oil for next time.
160ml extra-virgin olive oil
1 tesked honung
Finely grated zest and juice of 1/2 lemon

How to make Chuck Eye with Carrot Top Salsa Verde

Start by setting up your grill for high heat. Oil up the top side of your steaks and season with lots of salt and pepper.

Slap your steaks, oil-side down, onto the grill. Season with more S&P; and a little more oil and let them really char, about 3 minutes per side for medium rare, a minute less or a few minutes more for rarer or more well- done. Take your steaks off the grill and let them rest.

While the steaks are resting, blitz your carrot tops, basil, mint, anchovies, anchovy oil, olive oil, honey, lemon juice, and lemon zest in a food processor. Once smooth, season with S&P; and pour into a bowl.

If you want, while the grill is still hot, oil the cut surface of the lemon half and char it. Slice the steaks against the grain, squeeze any juice remaining in the lemon over the steaks, and plate with a generous amount of the carrot top salsa verde.

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