Grilled Skirt Steak with Mint Chimichurri and Honey-Roasted Sunchokes

Photo: Randy Mayor; Styling: Cindy Barr

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.

Yield: Serves 4 (serving size: 3 ounces steak, 2 teaspoons herb mixture, and 1 cup sunchoke mixture)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 22 Minutes
Total: 2 Hours, 7 Minutes

Nutritional Information

Amount per serving
  • Calories: 447
  • Fat: 25g
  • Saturated fat: 6g
  • Monounsaturated fat: 15.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 25.6g
  • Carbohydrate: 33.7g
  • Fiber: 2.6g
  • Cholesterol: 51mg
  • Iron: 7.2mg
  • Sodium: 432mg
  • Calcium: 49mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 2. Preheat oven to 425°.
  3. 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.
  4. 4. Preheat grill to medium-high heat.
  5. 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.
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