Argentina in Appalachia: Ramp Chimichurri Steak over Salad

This weekend at the farmers market, it was officially spring.  They were selling green things!!!! Officially trumpeting in the season were ramps.  It was pandemonium at the farmer's table, at 10 am I was three people deep trying to get some of these Appalachian "spring leeks." I wanted to make something not on the farmers suggestion board, and came up with a delicious and quick weeknight dinner.

Chimichurri Sauce with Ramps
1 bunch ramps
1 bunch parsley
1 bunch cilantro
1/2 cup olive oil 
2 tbsps red wine vinegar
juice of 1/2 a lemon
1 tsp sea salt
a generous pinch of red pepper flakes

1. Cold wash ramps. Slice off bottoms, chop and inch or so off the top.  Remove any slimy outer skins.  Cold wash again. (Obviously, wash your parsley and cilantro.)
2. Combine all ingredients in your food processor or blender.  If using an immersion blender, chop up ingredients and start with the wet ingredients and just a handful of the herbs.  Keep adding until herbs are gone.

Chimichurri Steak Salad
Steak, 1/2 lb - 1 lb of your choosing (Hint: a thin, chewy cut of meat will do just fine)
8 campari tomatoes, 20 cherry, or  25 grape tomatoes
1/4 vidalia onion, sliced
1 avocado, sliced
mixed greens
olive oil
red wine or unseasoned rice vinegar
salt
Chimichurri sauce (recipe above)

1. Set aside 1/2 - 1 cup of chimichurri sauce. Marinade the steak for six hours (or while you are at work) in the remaining sauce.
2. When ready to cook, take out reserved chimichurri and bring to room temperature. 
3. Brush tomatoes with olive oil and salt. Put under broiler until skin blisters.
4. Meanwhile, grill or cook steak in a skillet with a splash of olive oil.
5.  In a bowl, combine mixed greens, avocado, vidalia, and tomatoes.  Top with the steak, sliced.
6. Thin remaining chimichurri with a tablespoon or two of vinegar.  Pour atop steak and serve. Break the tomatoes to combine with chimichurri/steak juices to make a killer dressing for the greens while you eat!