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