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...
Grilled Skirt Steak with Mint Chimichurri and Honey-Roasted Sunchokes
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.
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Total: 2 Hours, 7 Minutes
- 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
- 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
- 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. Preheat oven to 425°.
- 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. Preheat grill to medium-high heat.
- 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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