Ren Fuller Photography


Charred Ramp Chimichurri with Flank Steak


4 ramps, roots removed
2 bunch flat leaf parsley, stems removed
3 garlic cloves, peeled
1 shallot, peeled
1 lime, juiced
3 tbsp red wine vinegar
1⁄2 cup extra virgin olive oil
2 limes cut into wedges
salt and pepper
flank steak (3 - ­4 pounds)


Place first six ingredients into a blender or food processor and pulse for 30 seconds
or until herbs are finely chopped. While pulsing, slowly pour in the olive oil until
fully incorporated. Season with salt and pepper. Pour chimichurri into a small
serving bowl and set aside.

Remove flank steak from fridge and let sit at room temperature for 10 minutes. Coat
with a few tablespoons of olive oil and generously season with salt and pepper. Heat
caste iron grill pan on high heat until smoking. Cook flank steak for 5 minutes on
each side for medium. Let steak sit for 5 minutes and serve with ramp chimichurri
and lime wedges.

Photography : Me!
Food Styling : Lauren LaPenna
Prop Styling : She Cooks

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