Grilled Skirt Steak with Mint Chimichurri and Honey-Roasted Sunchokes is a play on classic meat and potatoes—with amped up flavor from the herby sauce. The sunchokes are roasted with a touch of honey until tantalizingly caramelized.
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.