Steak with Ramp Chimichurri & Baby Fennel Salad

"Ramp chimichurri is great on just about anything: toast with fresh ricotta, grilled fish, or even baked potatoes. It's also magic on scrambled eggs." —Rachael Ray
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steak with ramp chimichurri and baby fennel salad

Recipe by Rachael Ray

This recipe originally appeared in our Summer 2020 issue. Get the magazine here.

  • 4Servings

Ingredients

Ramp Chimichurri

  • 12 ramps, trimmed, then cut into 1-inch pieces (if ramps are unavailable, substitute 4 to 5 scallions, whites and greens coarsely chopped, plus 2 large crushed cloves garlic)
  • 3/4 cup (packed) fresh flat-leaf parsley leaves
  • 2 tbsp. fresh oregano, chopped
  • 2 tbsp. fresh thyme, chopped
  • 2 tsp. lemon zest
  • 1 tsp. crushed red pepper
  • About 3/4 cup EVOO
  • Salt and pepper

Steaks

  • 2 lb. flat-iron, boneless sirloin, or flank steak, cut into 4 pieces
  • Salt and pepper
  • Neutral oil, for drizzling, or nonaerosol cooking spray

Salad

  • 3 Persian cucumbers or 1 seedless cucumber, halved lengthwise, then thinly sliced into ribbons with a peeler or on a mandoline
  • 4 to 5 ribs celery with leafy tops, very thinly sliced on an angle
  • 1 small fennel bulb, quartered and cored, then very thinly sliced with a knife or on a mandoline
  • 1 lemon, juiced (about 1/4 cup)
  • 2 tbsp. EVOO
  • 1 cup (loosely packed) fresh herbs, such as dill, mint, and flat-leaf parsley or tarragon and parsley
  • Salt and pepper
  • 1/2 cup toasted or roasted Marcona almonds, finely chopped

Preparation

1. In a food processor, pulse the ramps, herbs, lemon zest, and crushed red pepper several times. Pour in the EVOO, then pulse until the sauce is combined. Season generously with salt and pepper. Transfer the chimichurri to a bowl.

2. Let the steaks sit at room temperature for a few minutes to take the chill off. Heat a large cast-iron skillet over medium-high. While the skillet heats up, pat the steaks dry, then season generously. Add a little oil to the skillet and cook the steaks, turning occasionally, about 8 minutes for medium-rare. Let the steaks rest while you make the salad.

3. For the salad, in a large bowl, toss the cucumbers, celery, fennel, lemon juice, EVOO, and herbs; season with salt and pepper. Top with the chopped nuts.

4. Slice the steaks against the grain and transfer to plates. Top with some of the chimichurri. Serve with the salad.