Best Chuck Eye With Carrot Top Salsa Verde Recipes

CHUCK EYE WITH CARROT TOP SALSA VERDE

Chuck Eye with Carrot Top Salsa Verde image

One of the cheapest and best cuts of beef is chuck eye, which has all the flavor of chuck with the tenderness of sirloin. Here it's sauced with salsa verde, using carrot tops instead of parsley-gorgeous on pretty much anything!

Provided by Joel Gamoran

Categories HarperCollins Leafy Green Basil Dinner Steak Beef Mint Grill

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pounds 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 2-ounce 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.
2/3 cup extra-virgin olive oil
1 teaspoon honey
Finely grated zest and juice of 1/2 lemon

Steps:

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.

SLOW-COOKER SALSA ROAST

Slow-Cooker Salsa Roast image

This is so easy and fast to put together on your way out the door in the morning-and so good when you come home! Try it with rice or on soft tacos, or pile it on hamburger buns. -LaVonne Peden, Olympia, Washington

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 8 servings (2 cups sauce).

Number Of Ingredients 11

Ingredients

1 boneless beef chuck roast (3-1/2 to 4 pounds)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 jar (24 ounces) salsa
1 cup water
1 small onion, chopped
1 jalapeno pepper, seeded and finely chopped
1 envelope taco seasoning
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

Sprinkle roast with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer meat to a 5-qt. slow cooker. In a small bowl, combine salsa, water, onion, jalapeno and taco seasoning; pour over roast. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Reserve 2 cups cooking juices from slow cooker; discard remaining juices. Skim fat from reserved juices., Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into salsa mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast.

Nutrition Facts : Calories 402 calories, Fat 21g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 884mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein.