Foxhollow Farm Flat Iron Steak with Ramp Chimichurri

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.  You’ve probably noticed them by now – they are sweeping through the local restaurant scene with a flourish and photos of this beautiful white, purple and green leek are taking over our foodie instagram feeds.  Ramp season is a blink-and-you’ll-miss-it phenomenon, one that is celebrated year after year at Foxhollow Farm.  I had the pleasure of going on a ramp hike with Maggie last year, digging up the leeks en masse, breaking to cool off with a bright white wine and veggie sandwiches stuffed with the leafy greens and spicy root ends of the ramps (find details from our hike and my recipe for pasta with ramps and carrot purée here).

You too can share in this distinctive experience on Wednesday, April 30th.  Foxhollow will be hosting a RampAGE and they are calling on a few good foodies and nature lovers to help them with their harvest.  Simply meet the Foxhollow crew at the Veggie Shed at 1pm dressed in mud proof shoes and ready for a beautiful hike to the ramp fields nestled along Harrod’s Creek!  You will be rewarded with your very own bunch of ramps and I can think of no better way to imbibe in this gift from nature than to blend them finely with spicy red pepper flakes, vibrant red wine vinegar and a smooth and soothing olive oil.  Add a healthy serving of parsley and fresh lime juice to the mix and what do you have?  Your very own chimichurri, an Argentinian herb sauce that was created to pair with their beef and is the ideal accompaniment to any Foxhollow steak!  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.  So strap on your hiking boots and head to the countryside.  Welcome spring to the Bluegrass and then cook up your very own homegrown Foxhollow steak with ramp chimichurri.  The dog days are over and farm fresh goodness is back on the menu!

My favorite thing about chimichurri, other than the fantastic flavor?  How easy it is to throw together.  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.

Add one garlic clove, one quarter tsp Foxhollow Farm red pepper flakes, the juice of one large lime or two small limes, two tbs fresh parsley, one quarter cup red wine vinegar, one half tsp kosher salt and one quarter tsp freshly ground black pepper.

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).

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.

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!

• eight ramps
• one garlic clove
• one quarter tsp Foxhollow Farm red pepper flakes
• the juice of one large lime or two small limes
• two tbs parsley
• one quarter cup red wine vinegar
• six tbs olive oil
• one half tsp kosher salt
• one quarter tsp freshly ground black pepper
• one to one and one quarter pound Foxhollow Farm flat iron steak
• kosher salt, freshly ground black pepper and olive oil for seasoning

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).
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.
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!