Author Notes: A perfect, fresh, chimichurri sauce made with carrot greens that tops
grilled flat-iron steak.

Grilled Steak With Carrot Top Chimichurri Sauce

Serves 2-4

• 1cup Fresh carrot tops or parsley
• 1/2cup Fresh cilantro
• 2tablespoons Fresh oregano
• 1Jalapeno, sliced in half (seeds removed if you dont want too much heat)
• 4Garlic cloves
• 1teaspoon Salt
• Pinch pepper
• 1/3cup Red wine vinegar
• 1/2cup Olive oil
• 1pound Flatiron steak

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.

https://food52.com/recipes/37131-grilled-steak-with-carrot-top-chimichurri-sauce