Skip to main content
Epicurious

Chuck Eye with Carrot Top Salsa Verde

Bright green salsa verde being spooned out of a bowl and drizzled over sliced steak on a cutting board.
Photo by Jim Henkens

One of the cheapest and best cuts of beef is chuck eye, which has all the flavor of chuck with the tenderness of sirloin. Here it's sauced with salsa verde, using carrot tops instead of parsley—gorgeous on pretty much anything!

See Related Recipes and Cooking Tips

Read More
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Crispy Salmon With Avocado Sauce
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
Gambas al Ajillo
This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
Juicy Bison Burger With Cucumber–Red Onion Slaw
Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Ta’ameya (Fava Bean Fritters)
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Sausage With Charred Cabbage and Giardiniera
A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.