Bear Creek Farm shared this hearty and flavorful meal with the folks on Tour De Farm. We’d like to pass it along.
Preheat oven to 450°F and line a baking sheet with unbleached parchment paper or a silicone baking mat. Add carrots to the baking mat and drizzle with olive oil. Season well with salt and pepper then roast for about 20 minutes until lightly browned and tender. Tent with foil or hold in a low oven while you prepare the steak.
Remove the silver skin and any excess fat from the flank steak using a sharp boning knife then season generously on both sides with Galena Garlic spices and salt and pepper.
Heat a cast iron grill pan over medium-high heat until smoking hot. Drizzle with olive oil then add the flank steak to the grill pan presentation side up. Grill for 5 minutes until a nice sear has formed and the steak is cooked half-way up the sides. Flip and cook for another 3 minutes. Transfer steak to the sheet tray and roast in the oven for about 5 minutes until internal temperature of the thickest part of the steak reaches 125°F.
Remove steak from the oven and let rest while you make the chimichurri sauce.
Add the carrot tops, scallions, shallot scapes and green garlic to a mixing bowl. Drizzle in vinegar and oil until a loose pesto-like consistency forms. Season to taste with salt and pepper then taste and adjust seasoning by adding more vinegar or oil to your taste.
Slice flank steak on an angle against the grain and top with chimichurri sauce. Serve with roasted carrots on the side
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