Flat Iron Steaks with Ramps, Fingerling Potatoes & Shaved Asparagus Salad

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 Flat Iron Steaks
  • 1/2 Bunch Asparagus
  • 3 Ramps
  • 1 Lemon
  • 6 Ounces Fingerling Potatoes
  • 1 Bunch Chives
  • 1 Bunch Dill
  • 4 Tablespoons Butter
  • 1 Shallot
  • 2 Tablespoons Crème Fraîche

Directions

  1. Wash and dry the fresh produce. Halve the potatoes lengthwise. Using a peeler, shave off a few layers of each asparagus stalk; cut the remaining stalks into 2-inch pieces. Trim off and discard the root ends of the ramps; if any dirt is noticeable, wash until clean. Thinly slice the white bottoms of the ramps; roughly chop the greens. Cut the chives into ½-inch pieces. Quarter and deseed the lemon. Pick the dill off the stems. Snap off and discard the woody ends of the asparagus. Peel and thinly slice the shallot to get 2 tablespoons of sliced shallot; place in a bowl with the juice of all 4 lemon wedges.

  2. In a large pan (nonstick, if you have one), melt half the butter on medium heat. Once melted, add the potatoes to the pan, cut side down first, and season with salt and pepper. Cook, flipping occasionally, 6 to 8 minutes, or until golden brown and tender when pierced with a fork. Transfer to a plate and set aside. Wipe out the pan.

  3. Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the steaks; cook 2 to 3 minutes on the first side. Flip and cook 1 to 2 minutes. Add the remaining butter; cook, occasionally spooning the butter over the steaks, 1 to 2 minutes, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any butter and browned bits (or fond) in the pan. Let the steaks rest for at least 5 minutes.

  4. While the steaks rest, to the pan of reserved butter and fond, add the ramps, browned potatoes, asparagus stalks; season with salt and pepper. Cook on medium heat, stirring occasionally, 2 to 3 minutes, or until the asparagus is bright green and the ramps are slightly wilted. Remove from heat and set aside in a warm place.

  5. In a small bowl, combine the crème fraîche and as much of the dill as you’d like; season with salt and pepper to taste. Drain the sliced shallot. In a large bowl, combine the shaved asparagus and as much of the shallot as you’d like; season with salt and pepper to taste. Drizzle with olive oil and toss to thoroughly coat.

  6. Find the lines of muscle (or grain) of the rested steaks. Slice the steaks against the grain. Add any steak juices from the cutting board to the vegetables and stir to combine. Divide the cooked vegetables between 2 plates. Top with the sliced steaks and asparagus salad. Garnish with the chives. Serve with the dill crème fraîche on the side. Enjoy!

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