Charred Ramp Chimichurri: A Smoky Spring Steak Sauce

Every spring, wild ramps make their short but glorious appearance in the woods, and if you’re lucky enough to get your hands on them, you’ve got the makings of a killer sauce. Ramps, also known as wild leeks, have a sharp, garlicky flavor and an intense aroma that’s perfect for building bold, punchy sauces. When you take the time to char them over high heat, that flavor only gets deeper, adding a smoky, caramelized edge that takes this Charred Ramp Chimichurri to a whole new level.

Chimichurri is a staple of live fire cooking, known for its fresh, herbaceous kick and balance of acidity. This version dials up the flavor with charred ramps, fresh cilantro, and a hit of smoked paprika for that extra layer of depth. It’s the perfect way to elevate a thick-cut ribeye, a juicy hanger steak, or even a perfectly seared patty melt. And if you’re the kind of cook who likes to go a little over the top, it’s also killer on grilled chicken, roasted vegetables, or spooned over a burger straight off the coals.

The trick to this Charred Ramp Chimichurri is getting the ramps blistered and slightly blackened, bringing out their natural sweetness and smoky flavor. It’s a simple step that adds a ton of complexity to the final sauce. Just toss the ramps with high heat for a minute or two. Once they cool, chop them up, mix them with fresh herbs. Throw in a bit of vinegar, and a healthy dose of cracked black pepper, and you’re in business. Trust me, this Charred Ramp Chimichurri will become your new go-to for anything coming off the grill this spring.

Tips for the Perfect Charred Ramp Chimichurri:

• Use High Heat. For a proper char, make sure your grill or skillet is ripping hot.
• Don’t Overcrowd the Pan. If using a skillet, work in batches to get a proper sear without steaming the ramps.
• Add Some Smoke.  Adding some wood chips to the coals adds a subtle, smoky flavor that takes this sauce to another level.

Give the Charred Ramp Chimichurri a try and let me know how you use it. Tag @thatgrillerguy on social media and show off your creations!

Make with these cuts of steak:

• New York Strip Steak
• Flank Steak

Charred Ramp Chimichurri: A Smoky Spring Steak Sauce

Recipe by That Griller GuyCourse: Recipes, SaucesCuisine: American

Servings

6

servings

Prep time

20

minutes

Cooking time

5

minutes

Take your steak to the next level with this charred ramp chimichurri. Bold, smoky, and packed with flavor, this spring-inspired sauce pairs perfectly with grilled meats.

Ingredients

• 1/2 cup ramp greens and bulbs, roughly chopped

• 1/2 cup fresh parsley, finely chopped

• 1/4 cup fresh cilantro, finely chopped

• 1/4 cup olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon freshly squeezed lemon juice

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon crushed red pepper flakes

• Salt and freshly cracked black pepper to taste

Directions

• Preheat your grill for high heat. Grill or sear the ramps for 1-2 minutes per side, or until they’re slightly charred and just starting to wilt. Set them aside to cool.
• Once cooled, roughly chop the charred ramps, greens and bulbs.
• In a bowl, mix the charred ramp greens and bulbs, parsley, cilantro, olive oil, red wine vinegar, lemon juice, smoked paprika, and crushed red pepper flakes.
• Add salt and freshly cracked black pepper to taste. Adjust the acidity or heat if needed, depending on your preference.
• For the best flavor, let the chimichurri sit for at least 15-20 minutes before serving, allowing the flavors to meld.
• Spoon generously over your grilled steak or serve alongside as a dipping sauce. It’s also incredible on roasted vegetables, grilled bread, or even drizzled over a freshly seared burger.