Skirt Steak Salad with Ramp Butter

GRILLED SKIRT STEAK SALAD WITH LEMON TOMATO RAMP BUTTER

This salad may look intimidating, but it’s really not. I just found out about ramps, and that it’s totally a thing to make butter with. Or add to butter, to be more specific.

I found the ramps at Heinens. They are a eastern united states produce, similar to green onions, but you in fact use the green leaf parts, not the white base!

I didn’t know about ramps in the south, but up in Ohio, they are most definitely a thing! When cut, they are extremely fragrant, and are comparable to green onions. I also used the white part for the steak marinade, because I don’t want the steak to be overpowered by the leafy part, which is used in the butter already.

I love parmesan cheese, and will find any excuse to use in a salad as well. So I chop up parmesan rinds. They are cheaper than buying a whole block! Of course we get all our meat also from Heinens!

I used the left over lemon tahini dressing that I made for the watermelon radish salad that is also on my blog!

GRILLED SKIRT STEAK SALAD WITH LEMON TOMATO RAMP BUTTER RECIPE

Ramp Butter Ingredients

• 2 sticks unsalted butter

• 3/4 cup chopped ramp leaves

• 2 tablespoons tomato paste

• 1 teaspoon fresh ground pepper

• 1/4 teaspoon salt

• 1 lemon’s zest

• 1 tablespoon lemon juice

• 1 teaspoon minced garlic

Marinade for Skirt Steak Ingredients

• 1/2 cup olive oil

• 1/2 cup Hazy IPA beer

• 2 tablespoons tri colored peppercorns

• 2 tablespoons minced garlic

• bundle thyme sprigs

• 1-2 rosemary sprigs

• 1/2 cup mixed olives ( I use heinens brand)

• 2 tablespoons of olive juice

• 1/2 teaspoon cayenne pepper

• 1 teaspoon kosher salt

• 1/4 cup ramp ends (the white parts), chopped

• whole skirt steak, any excess fat trimmed off AFTER marinated, so it’s easier to remove)

Salad Ingredients

• 2 romaine lettuce hearts, chopped

• lemon tahini vinaigrette (recipe in watermelon radish salad recipe)

• 1 medium cucumber, chopped

• 1 cup of mini-vine tomatoes, assorted colors

• grilled mushrooms (on the side of the steak on grill)

• 1/2 cup parmesan rinds, chopped

Instructions

Marinate the skirt steak first with all marinade ingredients for 4-6 hours).

While the skirt steak is marinating, in a food processor, place all ramp butter ingredients in a food processor or blender, and blend until smooth.

Remove from processor and store in fridge within a lidded jar.

After the steak is marinated, prepare your grill outside, or grill top. Prepare grill for direct heat.

Remove steak from marinade, and place on a baking tray until ready to grill.

You’ll only cook the steak on each side for about 2-3 minutes, depending on how thick or thin the meat is.

We cooked ours for 3 on each side. If your steak is too long for your grill like ours, you can cut it in half and grill both side by side, or one after the other. Part of our steak was thinner than the other, so we did them separately, and the thinner side for only 2 minutes each side.

While the steak is resting to retain juices, put together the salad ingredients real quick in a large bowl. (If you’re like me though, I put my salad toppings in sections around the meat, it’s up to you.)

We like to cut the steak in think slices and place over the salad.

Add the sliced steak to the salad bed, and arrange the toppings as you like.

Take the lemon tomato ramp butter and dollop a large portion on top the steak.

I also use the lemon tahini dressing on top. Serve!