Steak with Carrot Top Chimichurri and Spanish Wine

slices of medium rare steak topped with carrot top chimichurri.

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Carrot top chimichurri is a zesty topping for steak with a bit of kick! Make this delicious recipe instead of discarding those carrot greens.



For the chimichurri

  • 1/2 cup carrot top greens, rinsed and finely chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup champagne vinegar or similar
  • 4 cloves garlic, minced
  • 1 tsp crushed red pepper flakes
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp dried tarragon
  • 1 tbsp chopped cilantro (optional)
  • salt and pepper to taste

For the steak

  • 2 NY strip steaks or similar (about 2 lbs total)
  • 2 teaspoon kosher salt
  • 2 teaspoon garlic powder


  1. Preheat oven to 400 degrees.
  2. Make the chimichurri: Placed the chopped carrot tops in a bowl, then stir in the olive oil and vinegar. Add the garlic, followed by red pepper, thyme, oregano, tarragon and cilantro if using. Stir to combine, then add salt and pepper to taste. Set aside while you cook the steak.
  3. Prep the steak: combine the salt and garlic powder in a bowl to make a simple rub. Place the steak on a work surface, and sprinkle enough of the rub to lightly cover one side of the steaks. Rub the spice blend into the meat, then turn and repeat on the other side. Let the steaks sit at room temperature with the rub for about 10 minutes before cooking.
  4. Sear the steak: coat a large skillet with oil. Heat the skillet to medium high on the stove top, then add the steaks. Sear for 2 minutes on one side, then turn to sear for another minute on the other side. Transfer the skillet to a preheated oven.
  5. Roast the steaks: Roast the steak. Check for doneness at about 14 minutes — I recommend aiming for medium rare, which is 135 degrees in internal temperature. The cooking time will vary based on the thickness of your steaks.  Ours were a good 1 1/2 plus inches thick, and took 16 to 17 minutes to get to medium rare. 
  6. Serve: When the steak is done to your liking, remove it to a skillet and let it rest for 5 minutes. Then slices the steak, plating several pieces on each plate. Drizzle the steak with the carrot top chimichurri, and pass extra at the table. Enjoy!


  • Steak selection: We used NY strip steaks, but other cuts could work well here. Sirloin and ribeye in particular come to mind – the roasting times would need to be tweaked a bit. Sirloin tends to cook a bit faster, for instance.
  • Grilling the steak: This carrot top chimichurri would certain be delicious with grilled steak! We posted this recipe in December so went with the roasted version. We go over details here on grilling NY strip steaks, but in short, grill the steaks for about 6 to 7 minutes per side.
  • Vinegar: you could use other lighter vinegars, such as sherry vinegar, in this recipe.
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