Albacore Tartare With Carrots Garlic And Pomegranate Recipes

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FLANK STEAK TARTARE WITH CARROT-TOP SALSA VERDE



Flank Steak Tartare with Carrot-Top Salsa Verde image

Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.

Yield 6 Servings

Number Of Ingredients 15

2 tablespoons white wine vinegar
1 teaspoon sugar
1 teaspoon kosher salt, plus more
1 small carrot, very thinly sliced on a mandoline, plus 1/4 cup chopped carrot tops
1 oil-packed anchovy fillet
1 small garlic clove, halved
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
2 tablespoons olive oil, plus more for drizzling
1/2 pound flank steak, preferably grass-fed, cut into 1/8" pieces
1/2 small shallot, finely chopped
Freshly ground black pepper
1/2 sourdough baguette or small round, thinly sliced
1/2 cup baby sorrel leaves (optional)

Steps:

  • Prepare a grill for medium heat (or preheat oven to 400°F). Combine vinegar, sugar, 1 teaspoon salt, and 2 tablespoons water in a small bowl. Add carrot and let sit until slightly softened, 15-20 minutes.
  • Meanwhile, mash anchovy and 1/2 garlic clove to a paste with the side of a chef's knife. Transfer to a medium bowl and stir in carrot tops, basil, parsley, lemon juice, and 2 tablespoons oil.
  • Drain carrots and add to dressing along with steak and shallot. Season with salt and pepper and toss just to combine.
  • Drizzle bread with oil on both sides and season with salt. Grill until lightly charred, about 1 minute per side (or toast in oven 6-8 minutes). Rub toasts with remaining 1/2 garlic clove, transfer to a platter, and top with tartare and sorrel, if using.

GARLIC ROASTED CARROTS



Garlic Roasted Carrots image

Fresh garlic and garlic powder each bring slightly different notes to this roasted carrot recipe. These are addicting, so you might want to double the recipe!

Provided by France C

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 4

Number Of Ingredients 6

1 pound carrots, peeled
2 tablespoons salted butter, melted
2 cloves garlic, minced
½ teaspoon garlic powder
salt and ground black pepper to taste
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Slice carrots on the diagonal into 1/4-inch slices and place into a bowl. Drizzle with butter and stir in fresh garlic, garlic powder, salt, and pepper. Spread onto the baking sheet in an even layer.
  • Roast in the preheated oven until carrots are lightly caramelized and soft, 20 to 22 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 11.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 158.8 mg, Sugar 5.5 g

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