- 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)
- 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.