Grilled Skirt Steak Salad with Ramp Butter
The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
During the spring, I am constantly craving salad, but as the weather starts to warm up, I am also itching to get back on the grill. This Skirt Steak Salad with Ramp Butter offers the best of both worlds!
While this dish may look intimidating, it’s actually very simple to make and it features a seasonal veggie that I discovered on my latest trip to Heinen’s.
Have you tried ramps? Growing up in the south I had never heard of them, but what I learned at Heinen’s is that they are an eastern United States-grown vegetable, similar to green onions. They’re extremely fragrant and most often used for their leafy green goodness! Their season is very short, so now is the time to give them a try!
Ramps make their seasonal debut in this recipe in the form of a butter. Dolloped on top of the freshly grilled steak that’s lays alongside an assortment of ripe and refreshing veggies, the pungent flavor of this seasonal staple takes this salad from satisfying to sensational!
Grilled Skirt Steak Salad with Ramp Butter
Servings: 2
Ingredients
For the Ramp Butter
- 2 sticks Heinen's unsalted butter
- 3/4 cup ramp leaves, chopped
- 2 Tbsp. Heinen's tomato paste
- 1 tsp. fresh ground pepper
- 1/4 tsp. salt
- Zest of 1 lemon
- 1 Tbsp. lemon juice
- 1 tsp. minced garlic
For the Steak Marinade
- 1/2 cup Heinen's olive oil
- 1/2 cup Hazy IPA beer
- 2 Tbsp. Heinen's tri color peppercorns
- 2 Tbsp. minced garlic
- A bundle of thyme springs
- 1-2 rosemary sprigs
- 1/2 cup Heinen's mixed olives
- 2 Tbsp. olive juice
- 1/2 tsp. Heinen's cayenne pepper
- 1 tsp. kosher salt
- 1/4 cup ramp ends (the white parts), chopped
- 1 Heinen's CARE Certified skirt steak, excess fat trimmed after marinating
For the Salad
- 2 romaine hearts, chopped
- 1 medium cucumber, chopped
- 1 cup mini tomatoes on-the-vine, assorted colors
- Grilled mushrooms
- 1/2 cup parmesan rinds, chopped
For the Dressing
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. Heinen's red pepper flakes
- 1/4 cup Heinen's Dijon mustard
- 2 Tbsp. Heinen's honey
- 3 Tbsp. Heinen's tahini
- 1 tsp. Heinen's dried thyme
- 1/2 cup Heinen's olive oil
Instructions
- Add all of the marinade ingredients to a plastic bag or airtight container. Marinate the skirt steak for 4-6 hours.
- Place all of the ingredients for a the ramp butter into a food processor and blend until smooth. Store in the fridge in a lidded jar.
- Prepare an outdoor grill or indoor grill pan for cooking over direct heat.
- Place the marinated steak on a sheet pan until ready to grill.
- Grill the steak for 2-3 minutes per side. Cooking times may vary based on the thickness of the steak. Remove the steak from the grill and allow it to rest.
- Add all of the salad ingredients to a large bowl, placing the toppings in sections around the perimeter of the salad.
- Slice the steak thin and place the slices in the center of the toppings.
- Dollop a large portion of the ramp butter on top of the steak.
- Combine all of the ingredients for the dressing in a jar or container, drizzle it over the salad and serve. Feel free to use a premade lemon or tahini dressing for a shortcut.
