If you’re not spending your nights grilling, you’re doing summer wrong.

We’ve been firing up our grill pretty regularly these past couple of weeks, grilling sausages, potatoes, and scapes, and then cabbages, and finally some flatiron steaks.

Grilled Steak with Carrot Top Chimichurri Sauce | Things I Made Today

Grilled Steak with Carrot Top Chimichurri Sauce | Things I Made Today

It must be the painfully long and frigid winters here in Wisconsin that make me appreciate cooking outside at 8:30PM when the sun is still out, because it seems like every time we’ve gotten the opportunity to grill, I’ve been elated. And this time was no different.

The star of the cookout here was not the meat, but the chimichurri sauce. If my father had been invited, he would surely have drank the remnant juices off the plate.

Grilled Steak with Carrot Top Chimichurri Sauce | Things I Made Today

Chimichurri sauce, which originates from Argentina, is traditionally made with parsley, but when I got a big batch of carrots with their greens in the CSA last week, I decided to put the tops to use. Carrot tops are, in fact, from the same vegetable family as parsley, so you’d never know the difference.

Grilled Steak with Carrot Top Chimichurri Sauce | Things I Made Today

Add some cilantro, oregano, garlic, and jalapeños and throw them up a food processor, then add the oil and vinegar.

Grilled Steak with Carrot Top Chimichurri Sauce | Things I Made Today

The sauce is used here two-fold: half goes to marinate the meat and the other half is left to spoon over your cooked steak.

Grilled Steak with Carrot Top Chimichurri Sauce | Things I Made Today

Fire up the grill, give the steaks a good sear, and you’ll be pleased.

Grilled Steak with Carrot Top Chimichurri Sauce | Things I Made Today

Grilled Steak with Carrot Top Chimichurri Sauce
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 cup fresh carrots tops or parsley
  • ½ cup fresh cilantro
  • 2 tablespoons fresh oregano
  • 1 jalapeño, sliced in half (seeds removed if you don't want too much heat)
  • 4 garlic cloves
  • 1 teaspoon salt
  • Pinch pepper
  • ⅓ cup red wine vinegar
  • ½ cup olive oil
  • 1 pound flatiron steak
Instructions
  1. 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.
  2. 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.
  3. Once grill is hot, add meat and grill for 2-4 minutes per side, depending on thickness.
  4. Serve meat with remaining chimichurri sauce.

 

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