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!
Grilled Skirt Steak with Mint Chimichurri and Honey-Roasted Sunchokes
ahatfield Posted: 09/03/13
FayeAmira Posted: 09/08/13
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.
jmeleeS Posted: 12/17/13
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...