4
1 rating

Rib-Eye Steak with Ramp Chimichurri

Rib-Eye Steak with Ramp Chimichurri

Chimichurri gets a springtime twist with the addition of ramps. The raw ramps add a spicy allium flavor to the refreshing topping and serve as a counterpoint to the richness of this well marbled cut.

1
Servings
5093
Calories Per Serving

Ingredients

  • 1 bone-in rib-eye steak
  • 2 Cups olive oil, plus more for grilling the steak
  • 1/4 Pound ramps, trimmed
  • 1 bunch parsley, stemmed
  • 2 cloves garlic
  • 1/4 Cup lemon juice
  • Salt and pepper, to taste

Directions

Preheat a gas grill or cast-iron grill pan on high heat, or prepare a charcoal grill. Brush the steak with olive oil and grill until the desired level of doneness is reached and grill marks appear on both sides.

Combine the ramps, parsley, garlic, and lemon juice in the bowl of a food processor and slowly add the olive oil with the machine running. Blend until smooth and season with salt and pepper, to taste. Drizzle the desired amount over the steak.

Nutritional Facts
Servings1
Calories Per Serving5093
Total Fat529g100%
Sugar5gN/A
Saturated102g100%
Cholesterol319mg100%
Protein87g100%
Carbs20g7%
Vitamin A333µg37%
Vitamin B128µg100%
Vitamin B62mg100%
Vitamin C127mg100%
Vitamin D0.9µg0.2%
Vitamin E64mg100%
Vitamin K1491µg100%
Calcium245mg25%
Fiber6g24%
Folate (food)190µgN/A
Folate equivalent (total)190µg48%
Iron16mg90%
Magnesium146mg36%
Monounsaturated361gN/A
Niacin (B3)20mg100%
Phosphorus694mg99%
Polyunsaturated50gN/A
Potassium1835mg52%
Riboflavin (B2)1mg76%
Sodium2632mg100%
Thiamin (B1)0.5mg35.2%
Trans6gN/A
Zinc20mg100%