Steak and Carrots with Parsley Pesto
Grass-fed beef is more flavorful but also tends to be tougher, so the salt-and-sugar rub here will help tenderize the meat. Look for carrots with tops that are about 10 inches long and typically sold in bunches. Save yourself some time and skip peeling the carrots. Just give them a good scrub to get off any residual dirt. Any leftovers can be turned into a nice salad—chop the meat and carrots, whisk a little yogurt or mayo into the pesto, then serve over mixed greens or arugula.