ramp access
Flatiron Steaks with Charred Ramp Chimichuri
Recipe after the jump
Buy this:
(2) Hillacres Pride grass-fed flatiron steaks………………………20
(6) ramps…………………………………………………………………5
(2) ounces cumin……………………………………………………………..3.5
(1) bunch Green Aisle-grown oregano, parsley and mint………2.5
Total….……………………………………………………………………………….31
For this special price:
……………………………………………………………………………………………28
Then do this:
FOR THE CHIMICHURRI: Get grill on medium heat. / Prep the ramps by trimming and discarding roots. Ramps are dirty buggers, so soak them twice in cold water, changing the water between soaks. Dry thoroughly. / Brush the ramps with a light coating of olive oil. Toss on the grill until tops are slightly charred and stalks have light grill marks. Remove from grill and allow to cool. / Roughly chop the ramps and combine in a blender with the oregano, mint and parsley, plus a 1/4 cup of olive oil and 1/8 cup red wine vinegar. Pulse until combined, but still chunky. Season with salt and pepper. Reserve.
FOR THE STEAKS: In a dry skillet over medium heat, toast 2 tablespoons of cumin until fragrant, approximately 5 minutes. Remove from heat, allow to cool and grind into powder using a spice or coffee mill. Reserve. / Allow the flatirons to come to room temperature. Brush them with oil, then crust with salt, pepper and cumin. Let them hang out on the counter, 10 to 30 minutes. / Make sure grill grates are oiled and throw steaks on. After 5 minutes, flip steaks and close grill. / After another 7 minutes, remove steaks for medium-rare, or leave them on longer for heathens. Transfer to a wooden cutting down and allow to rest, loosely tented with foil, 15 minutes so juices can redistribute. Slice against the grain and top liberally with chimichurri.
