Flank Steak Tartare with Carrot Top Salsa Verde

Ingredients

• 2 tablespoons white wine vinegar
• 1 teaspoon sugar
• 1 teaspoon kosher salt, plus more
• 1 small carrot, very thinly sliced on a mandoline, plus ¼ cup chopped carrot tops
• 1 oil-packed anchovy fillet
• 1 small garlic clove, halved
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil, plus more for drizzling
• ½ pound flank steak, preferably grass-fed, cut into ⅛-inch pieces
• ½ small shallot, finely chopped
• Freshly ground black pepper
• ½ sourdough baguette or small round, thinly sliced
• ½ cup baby sorrel leaves (optional)

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