There is no surer sign of spring than when ramps begin to blossom from the dormant forest floor. This wild edible is a fleeting but vibrant welcome to the season, the first indication that fresh fruits and vegetables are indeed in the not-too-distant future. I am a big fan of the flat iron cut, it’s lean and tender texture a delicious canvas for the spicy and acidic notes put forth by the ramp chimichurri. This Flat Iron Steak with Ramp Chimichurri recipe was created by Farmer & Foodie collaborator and Foxhollow Delivery recipe-creator, Lindsey McClave. The flat iron steak with ramp chimichurri is the perfect spring meal!
- 8 ramps
- 1 garlic clove
- 1/4 tsp Foxhollow Farm red pepper flakes
- the juice of one large lime or two small limes
- 2 tbs parsley
- 1/4 cup red wine vinegar
- 6tbs olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1- 1.25lb Foxhollow Farm flat iron steak
- kosher salt, freshly ground black pepper and olive oil for seasoning
1. Carefully clean the ramps and dry them, trimming off the root ends. Chop into one inch sections and place in the bowl of a food processor.
2. Add 1 garlic clove, 1/4 tsp Foxhollow Farm red pepper flakes, the juice of one large lime or two small limes, 2 tbs fresh parsley, 1/4 cup red wine vinegar,1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
3. Blend to combine and chop. While the blade is running, add six tbs of olive oil into the feed tube, creating a smooth sauce. Remove to a bowl and set aside (this can be made ahead of time and will last in the refrigerator for up to one week).
4. Set a grill pan over medium high heat and allow to warm. Pat the steak to be sure it is dry (this allows for a nice sear) and season liberally with kosher salt and freshly ground black pepper. Drizzle olive oil over one side of the steak and place it on the hot grill, oiled side down. Grill for three and a half minutes on each side for medium to medium rare. Drizzle additional olive oil to the top of the steak and then flip, cooking for another three and a half minutes.
5. Remove from the grill and tent with foil, allowing the steak to rest for ten minutes. Slice against the grain and top with the ramp chimichurri, serving additional sauce alongside. Cheers and happy ramp season!