Seared Steak with Roast Carrots, Tomatillos, and Carrot Top Chimichurri

Seared Steak with Roast Carrots, Tomatillos, and Carrot Top Chimichurri

Daria Souvorova

1 hour
serves: 3-5 people

As I have mentioned a few too many times this year, I started a vegetable garden this spring, and I am so proud of myself! All year, I have been gathering dozens and dozens of tomatoes (over 100 so far, and many more are on the vine and in bloom!) Happy Halloween! I suppose global warming is useful for something…


This weekend, I had the pleasure of gathering another half a dozen beautiful tomatoes, a little purple bell pepper, and I decided to dig up my carrots. I have been looking forward to pulling those carrots out of the ground for months. It was finally carrot time!

I grew one large carrot, and the others were kind of wonky, but still delicious. I grew heirloom rainbow carrots and was thrilled to see that I grew some orange, some white, and one really pretty purple carrot. Since the harvest was rather small, I wanted to make sure I present them honorably, and wanted to make use of the carrot tops, which were very plentiful.


I helped my friend Anwar at International Grocery and Halal Meat by running the register for a few hours on Saturday, and he gave me some beautiful sirloin steaks in return. I decided to sear the steaks and top them with a chimichurri out of the carrot tops.

I roasted my tomatoes with some tomatillos that Anwar gave me and paired it with some roasted carrots. The sweetness of the carrots balances really beautifully with the acidity from the tomatillos, and the chimichurri really brightens up the steak.


I am sure our recipe should have served 4-5 people, but Nico and I enjoyed it so much that all we had left over was a serving for lunch the next day. By the way, it is delicious cold too!


    • chimichurri:
    • 2 cups carrot greens, finely chopped
    • 3 sprigs oregano, finely chopped
    • 1/2 cup cilantro, finely chopped
    • 1 teaspoon paprika
    • 1 teaspoon crushed red pepper
    • 5 cloves garlic, minced
    • 2 teaspoons or so salt
    • freshly ground pepper to taste
    • 1/2 cup white wine vinegar
    • 1/2 cup or so olive oil
    • carrots:
    • 1 pounds carrots, halved and sliced to be the same size
    • pinch of coriander
    • freshly ground salt and pepper
    • dash of olive oil
    • roast tomatillos and tomatoes:
    • 1 1/2 pound tomatillos
    • 1/2 – 1 pound tomatoes
    • olive oil
    • freshly ground salt and pepper
    • 1/2 teaspoon crushed red pepper
    • 1 teaspoon coriander
    • seared steaks:
    • 1 1/2 pound flat iron or sirloin steaks
    • 2 tablespoons butter
    • 2 cloves garlic, minced
    • freshly ground salt and pepper



    1. Combine all of the ingredients for the chimichurri. Add enough olive oil to have a nice, barely pourable consistency.
    2. For the tomatillos: dsc02758preheat oven to 350°F.
      Slice the tomatoes in half and core them.
      Place them cut sides up in a high sided cookie sheet.
      Sprinkle with salt and pepper and coriander.
      Drizzle with olive oil.
      Roast for 45-50 minutes.
    3. Raise heat to 450°F.
    4. On a separate cookie sheet, combine carrots, oil, salt and pepper, and coriander.
    5. Place carrots in the oven and roast the tomatillos and carrots for 15 minutes. dsc02771
    6. Meanwhile, heat a dry cast iron pan.
    7. Dab your steaks with paper towels to dry and season well with salt and pepper on both sides.
    8. Sear for 3-4 minutes until a nice crust is formed. dsc02769
    9. Add butter and crushed garlic.
      Sear for another 3-4 minutes for medium rare. A thermometer should read 130°F.
      Rest meat for 10 minutes before slicing.
      Serve with chimichurri on top and veggies on the side.


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