CARROT-TOP SAUCE FOR GRILLED TENDERLOINS

INGREDIENTS

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

PREPARATION

• 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