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

Flat Iron Steaks

with Ramps, Fingerling Potatoes & Shaved Asparagus Salad

40 MIN
2 Servings
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From the Test Kitchen

After cooking a steak, there are usually some browned bits (also called “fond”) left in the bottom of the pan. They’re incredibly flavorful—and useful. Typically, the fond is deglazed and turned into a pan sauce, but that’s just one way to use it. In this dish, you’ll cook the ramps, fingerlings and asparagus directly in the fond. The natural moisture in the vegetables also has a deglazing effect—but instead of turning into a sauce, the fond coats the vegetables, imbuing them with deep, rich flavor. With lemon crème fraîche to cut the richness, this is a perfectly balanced springtime steak dinner.

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  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
fresh
ingredients
Flat Iron Steaks with Ramps, Fingerling Potatoes & Shaved Asparagus Salad
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the potatoes lengthwise. Snap off and discard the woody ends of the asparagus. 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. 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.

Brown the potatoes:
2 Brown the potatoes:

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.

Cook the steaks:
3 Cook the steaks:

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.

Cook the vegetables:
4 Cook the vegetables:

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.

Make the dill crème fraîche & asparagus salad:
5 Make the dill crème fraîche & asparagus salad:

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.

Plate your dish:
6 Plate your dish:

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!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the potatoes lengthwise. Snap off and discard the woody ends of the asparagus. 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. 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 Brown the potatoes:

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.

Brown the potatoes:
Cook the steaks:
3 Cook the steaks:

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 Cook the vegetables:

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.

Cook the vegetables:
Make the dill crème fraîche & asparagus salad:
5 Make the dill crème fraîche & asparagus salad:

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 Plate your dish:

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!

Plate your dish:
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