1 cup(s) finely chopped carrot-top greens | 3/4 cup(s) olive oil | 1/2 cup(s) red wine vinegar | 2 tablespoons sugar | 5 cloves garlic, minced | 1 tablespoon(s) dried oregano | 1 teaspoon(s) crushed red pepper flakes | Salt and pepper, to taste
• Whisk together all of the ingredients for the carrot-top sauce together. Taste and adjust the salt, pepper and red pepper flakes as needed.
• For the steaks, grill or pan-fry on a cast iron skillet rare to medium rare (120-140 degrees). Careful to not overcook.
• Rest the steaks for 8 - 10 minutes before cutting.
• Spoon desired amount of sauce over the steak and ENJOY.
*Recipe adapted from edibleAUSTIN