Clean and dry the ramps, then finely chop and mix with the oil, capers, half of the anchovy paste, half of the lemon juice and the lemon zest.
Bring about 8 cups of salted water to a boil in a pot. Add the peas and cook until just tender. Drain the peas and reserve the blanching water. Place the peas and 2 1/4 cups of the reserved water in the pitcher of a blender and puree until smooth, adding additional blanching liquid if necessary. Pass the puree through a sieve fitted over a bowl sitting in an ice bath. Stir until chilled and reserve for later use.
Bring 2 cups of water and the milk to a simmer in a pot set over high heat. Season with salt and slowly whisk in the grits. Reduce the heat to low and stir the grits every few minutes until cooked, about 45 minutes. Turn off the heat and keep warm in the pot.
Heat a large saute pan with some of the blended oil over high heat. Sprinkle the steak with salt and pepper and sear. Reduce the heat to medium and cook 3 minutes on each side. Rest the steak.
To finish, add the pea puree, butter and cheese to the grits. Slice the steak into 2 or 3 servings. Place some grits on each plate and top each with a piece of meat, then finish with some of the relish.
Butcher's cut is also known as hanger steak.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
Recipe courtesy of The Partisan