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

Name: 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

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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