Grilled Skirt Steak with Mint Chimichurri and Honey-Roasted Sunchokes
2 Hours 7 Mins
Serves 4 (serving size: 3 ounces steak, 2 teaspoons herb mixture, and 1 cup sunchoke mixture)
Photo: Randy Mayor; Styling: Cindy Barr
1/4 cup coarsely chopped fresh mint
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
1 tablespoon cider vinegar
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/2 jalapeño pepper
1 pound skirt steak, trimmed
2 tablespoons honey
1 tablespoon fresh lemon juice
4 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1 pound sunchokes, cut into 1/2-inch-thick slices
3 large shallots, peeled and cut into wedges
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
How to Make It
Combine first 8 ingredients in the bowl of a food processor; pulse to combine. Rub steak evenly with half of herb mixture; place in a zip-top plastic bag. Reserve remaining half of herb mixture. Let steak stand 1 hour, or refrigerate overnight.
Preheat oven to 425°.
Combine honey and next 5 ingredients (through shallots) in a large bowl; toss to coat. Arrange sunchoke mixture in a single layer on a jelly-roll pan. Bake at 425° for 35 minutes or until vegetables are tender and caramelized, stirring twice.
Preheat grill to medium-high heat.
Remove steak from bag; discard marinade. Sprinkle steak evenly with 1/2 teaspoon salt and black pepper. Place steak on grill rack; grill 4 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak across the grain into thin slices; top with reserved herb mixture. Serve with sunchoke mixture.
So disappointed in this recipe! I had this one cut out from the magazine ready to try to a while now and finally had the opportunity to make it to such poor results. The marinade was nothing to write home about (boring and wouldn't need a recipe to make again in the future) and the "honey-roasted" veggies (again!) burned on the pan in 20 minutes with frequent stirring. I always like how honey-roasted vegetables sound, but every time I try them, the sugar from the honey burns in the oven and the veggies are a soggy / burnt mess and I have a terrible time getting my jelly roll pan clean. I think the temp was way too high for the veggies but wouldn't bother trying again given the lack luster results this time around. Not a keeper for us...
The sunchokes were pretty neat. The skin stayed a bit crunchy, the center got creamy, and the taste was a bit nutty. But at $6.99 a pound.... I did a pound of sunchokes and a pound of teeny potatoes (scrubbed, not cut) and they worked well together. The roasting temperature was too high for the honey mixture and we had some burned spots. So lower the temp a bit and use foil. The steak was very good. I used london broil since the store was out of skirt steak. When I tasted the marinade beforehand I was nervous. But the grilled version was great. Make sure to do the salting step in between marinade and grill. Unless you need low sodium you can skip and still get great flavor. I would make this again and double what we need in order to have sliced steak for sandwiches and salads in the following days.
This was fairly simple to prepare, and was a really satisfying dish. The chimichurri adds welcome brightness to the simply-prepared steak. Sadly, none of the groceries in my area are carrying sunchokes at the moment, so I subbed fingerling potatoes. I'm looking forward to trying the recipe again with actual sunchokes!
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