This was all about the ramps. Yum! If you’ve never had them, they are sort of a cross between green garlic and green onions. The mouth feel is creamy and the flavor is very bold. Ramps are very hard to find and are only available for a short part of the spring. I found mine back in the spring at a cool little grocery store here in Greenville, Swamp Rabbit Grocery. If you can’t find ramps, you could substitute mustard or collard greens.
Flank is one of my favorite cuts. They are delicious, easy to find and very flavorful. I baked my potatoes after tossing in lovely duck fat (the best).
Funny, I made the recipe you are reading first back in the spring, but since then I recreated (and posted) a similar recipe (Flank Steak, Roasted Sage and Duck Fat Potatoes, Sautéed Kale and Blueberry Balsamic Jus).
- 1 lb flank steak
- 1 bag fingerling potatoes, sliced into coins
- 1 punch ramps, trimmed
- 1 ¼ inch think cut of pancetta, cubed
- 1-2 tablespoons duck fat
- Balsamic vinegar
- Bold red wine (I used a Petite Sirah)
- Olive oil
- Salt and pepper
- Set the steak out and allow it to come to room temperature (or close). Season with salt and pepper liberally.
- Pre-heat oven to 450 and place lined sheet pan in the middle rack.
- Heat a non-stick pan over medium high.
- Toss in the duck fat and allow it to melt. Add potatoes, salt and pepper and toss to coat. Empty the pan onto the sheet pan in the oven and allow to roast at least 15 minutes. After 15-20 minutes, flip the potatoes on the other side and cook until crispy.
- Heat a large stainless steel pan over medium high.
- Add the steak to the stainless steel pan. Sear steak both sides 4-5 minutes per side until your preferred doneness. I like them rare. Once done, remove from the pan to a cutting board, cover with tin foil and allow to rest for a least 10 minutes.
- In the same non-stick pan, over medium heat, render the pancetta until crispy. Add ramps and toss until the white part is softened a bit and the greens are slightly wilted. Don’t overcook.
- Finally, heat the stainless steel pan over medium heat. Add balsamic vinegar and red wine and deglaze the pan, scraping up all the goodies the steak left behind. Increase heat and bring to a boil then reduce to a simmer and allow to reduce and thicken. Strain the reduction into a smaller pot and keep warm. Enjoy.