|2 servings||calories per servings 950||protein serving 89 g||carbs per serving 24 g||total fat per serving 56 g|
There’s a reason that steak and potatoes are classic comfort food: it’s simply, filling and delicious! In this recipe, springtime ramps - an elusive, wild edible and Appalachian delicacy - go into a compound butter that garnishes the steaks, just like you might see in your favorite steak house. The ramps also flavor the creamy, decadent potato gratin on the side. This recipe will turn any dinner into a special occasion.
|Nutrition Facts||/ Per Serving|
|Total Fat||56 g|
|Saturated Fat||24 g|
|Trans Fat||2 g|
|Total Carbohydrates||24 g|
|Dietary Fiber||3 g|
MISE EN PLACE
• Heat oven to 400° F.
• Zest and halve lemon. Juice 1 half. Cut remaining half into wedges.
• Wash ramps. Finely chop bulbs and leaves.
• Pick and thyme leaves.
• Discard any tough greens stems.
• In a bowl, mash butter with a fork.
• Stir in lemon zest, 2 teaspoons ramp bulbs and 2 teaspoons ramp leaves.
• Cover, and refrigerate.
Season steaks on all sides with steak seasoning.
Place a saucepan over low heat. Add half-and-half, remaining ramp bulbs and leaves, thyme, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Using a sharp knife or mandolin, thinly slice potato.
• Add to saucepan. Spoon half-and-half mixture over each slice to prevent darkening.
• Increase heat to medium.
• Grease a pie plate or baking dish with 1 teaspoon cooking oil.
• When half-and-half simmers, transfer potatoes into baking dish.
• Pour half-and-half evenly over potatoes. Sprinkle with cheese.
• Bake until edges are browned and bubbling, and potato is tender, about 30 minutes. Let rest while cooking steaks.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, stand steaks in pan on their fat side (you can hold with tongs, or prop them against each other). Cook until well-browned on bottom, about 2 minutes.
• Lay steaks flat in pan. Cook 1-2 minutes per side for rare to medium-rare. (For medium, cook 2-3 minutes per side. For medium-well, cook 4-6 minutes per side.)
• Transfer steaks to 2 plates. Let rest 4-5 minutes.
While steaks rest:
• In a bowl, toss greens with 1 teaspoon olive oil, lemon juice and 1/4 teaspoon kosher salt.
• Divide between plates.
• Dot steaks with ramp butter.
• Serve with potato gratin, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...