Chuck Eye with Carrot Top Salsa Verde
['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']
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.
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