Flank Steak Tartare with Carrot-Top Salsa Verde

Name: Flank Steak Tartare with Carrot-Top Salsa Verde
Yield: 6 Servings
Ingredients: 2 tablespoons white wine vinegar; 1 teaspoon sugar; 1 teaspoon kosher salt, plus more; 1 small carrot, very thinly sliced on a mandoline, plus ¼ cup chopped carrot tops; 1 oil-packed anchovy fillet; 1 small garlic clove, halved; ¼ cup chopped fresh basil; ¼ cup chopped fresh parsley; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil, plus more for drizzling; ½ pound flank steak, preferably grass-fed, cut into ⅛-inch pieces; ½ small shallot, finely chopped; Freshly ground black pepper; ½ sourdough baguette or small round, thinly sliced; ½ cup baby sorrel leaves (optional)

By Three Blue Ducks, Sydney, AustraliaPhotographer Chris Searl

July 21, 2015

Chris Searl

Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.

Recipe notes