Beloved- On The Go's Smoked Barham Family Farm Flank or Skirt Steak and Pesto

June 14, 2021 • 0 comments

Beloved- On The Go's Smoked Barham Family Farm Flank or Skirt Steak and Pesto
Chef Bryan Sparks and his partner Hailey Allen of Beloved- On the Go offer a non-subscription meal delivery system named for Bryan's 2-year-old daughter Esme, which means beloved. The business was a pandemic pivot for the couple and, as you might expect, has taken off like a shot. They're using some of our products and including local artisan food products such as Common Descent Provisions hot sauces. The recipe works equally well with Barham Family Farm flank or skirt steaks.
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  • Cook Time:
  • Servings: 4



Cherry wood chips, for smoking

1 (1-pound) flank or skirt steak

4 tablespoons grape seed oil

4 tablespoons Common Descent Provisions 9th Wonder Seasoning

2 tablespoons sea salt

2 tablespoons fresh-cracked black pepper

Place wood chips in a pan and cover with water. Allow chips to soak for 30 minutes prior to smoking.

Following manufacturers’ directions, add wood chip to your smoker and bring to 225 degrees F. Place flank steak in smoker for 20 minutes.

While steak is smoking, mix seasoning blend and grape seed oil in a small mixing bowl.

Remove steak from the smoker and when cool enough to touch, rub flank steak with oil mixture and season with salt and pepper. Place smoked and seasoned steak on grill and cook with the lid closed for about 3 minutes per side, or until 135 degrees internal temperature on a meat thermometer or your desired doneness.

Remove steak from the grill and allow to rest 5 minutes before using a sharp knife to carve thin slices. Don’t forget to slice AGAINST THE GRAIN!

Ramp + Kale Pesto

Makes 1 cup

6 garlic cloves

4 cups ramps, greens and bulbs separated (leeks is a possible substitution)

4 tablespoons olive oil, divided

2 cups torn Tuscan kale leaves, divided

3 tablespoons chopped fresh chives

Kosher salt

1⁄3 cup finely chopped unsalted roasted pistachios

1⁄2 cup finely grated Parmesan

Freshly ground black pepper


Slice garlic and ramp bulbs thinly and sauté with 2 tablespoons olive oil over medium-high heat until translucent, about 3-4 minutes.


Blanch ramps or leeks and kale leaves for 20 seconds in a pot of salted boiling water. Drain.

In the bowl of a food processor fitted with a metal blade, add ramps or leeks and greens, chives, salt, pistachios and Parmesan and pulse until blended but not fully smooth. Season with black pepper to taste. Serve with Smoked Flank or Skirt Steak.

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