19 July 2014
Fry the steak until it has nice, crunchy black bits.
Our condiment of choice furthered our Appalachian cuisine theme. We made a ramp pesto mayo. Earlier this year, we gathered our ramps as we we may. Then we pickled and pestoed. The pesto used ramps and pecans. (Yes, I am firm pecan hater, but someone who did not know of my revulsion, sent me 2 pounds of Georgia pecans. Waste not, want not.) Two slices of bread and some lettuce and we had sandwich nirvana.