Flank Steak Tartare with Carrot-Top Salsa Verde | Food Stuff

Ingredients

• ½ sourdough baguette or small round, thinly sliced
• Freshly ground black pepper
• 1 small carrot, very thinly sliced on a mandoline, plus ¼ cup chopped carrot tops
• ½ pound flank steak, preferably grass-fed, cut into ⅛-inch pieces
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh parsley
• 1 small garlic clove, halved
• 1 teaspoon kosher salt, plus more
• 2 tablespoons fresh lemon juice
• 1 oil-packed anchovy fillet
• 2 tablespoons olive oil, plus more for drizzling
• ½ small shallot, finely chopped
• 1 teaspoon sugar
• 2 tablespoons white wine vinegar