"Steak with Ramp Chimichurri & Baby Fennel Salad"

Ingredients

• 12 ramps, trimmed, then cut into 1-inch pieces (if ramps are unavailable, substitute 4 to 5 scallions, whites and greens coarsely chopped, plus 2 large crushed cloves garlic)
• ¾ cup (packed) fresh flat-leaf parsley leaves
• 2 tbsp. fresh oregano, chopped
• 2 tbsp. fresh thyme, chopped
• 2 tsp. lemon zest
• 1 tsp. crushed red pepper
• ¾ cup EVOO
• Salt
• pepper
• 2 lb. flat-iron, boneless sirloin, or flank steak, cut into 4 pieces
• Neutral oil, for drizzling, or nonaerosol cooking spray
• 3 Persian cucumbers or 1 seedless cucumber, halved lengthwise, then thinly sliced into ribbons with a peeler or on a mandoline
• 4 to 5 ribs celery with leafy tops, very thinly sliced on an angle
• 1 small fennel bulb, quartered and cored, then very thinly sliced with a knife or on a mandoline
• 1 lemon, juiced (about 1/4 cup)
• 2 tbsp. EVOO
• 1 cup (loosely packed) fresh herbs, such as dill, mint, and flat-leaf parsley or tarragon and parsley
• ½ cup toasted or roasted Marcona almonds, finely chopped