Hands-on Time
22 Mins
Total Time
2 Hours 7 Mins
Yield
Serves 4 (serving size: 3 ounces steak, 2 teaspoons herb mixture, and 1 cup sunchoke mixture)
Photo: Randy Mayor; Styling: Cindy Barr

How to Make It

Step 1

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.

Step 2

Preheat oven to 425°.

Step 3

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.

Step 4

Preheat grill to medium-high heat.

Step 5

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.

Haven, Miami Beach

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