FLANK STEAK TARTARE WITH CARROT-TOP SALSA VERDE

Flank Steak Tartare with Carrot-Top Salsa Verde image

Yield 6 Servings

Number Of Ingredients 15

2 tablespoons white wine vinegar
1 teaspoon sugar
1 teaspoon kosher salt, plus more
1 small carrot, very thinly sliced on a mandoline, plus 1/4 cup chopped carrot tops
1 oil-packed anchovy fillet
1 small garlic clove, halved
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
2 tablespoons olive oil, plus more for drizzling
1/2 pound flank steak, preferably grass-fed, cut into 1/8" pieces
1/2 small shallot, finely chopped
Freshly ground black pepper
1/2 sourdough baguette or small round, thinly sliced
1/2 cup baby sorrel leaves (optional)

Steps:

Prepare a grill for medium heat (or preheat oven to 400°F). Combine vinegar, sugar, 1 teaspoon salt, and 2 tablespoons water in a small bowl. Add carrot and let sit until slightly softened, 15-20 minutes.
Meanwhile, mash anchovy and 1/2 garlic clove to a paste with the side of a chef's knife. Transfer to a medium bowl and stir in carrot tops, basil, parsley, lemon juice, and 2 tablespoons oil.
Drain carrots 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 6-8 minutes). Rub toasts with remaining 1/2 garlic clove, transfer to a platter, and top with tartare and sorrel, if using.