Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Todd Erickson
Recipe by Cooking Light September 2013

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
22 mins
total:
2 hrs 7 mins
Yield:
Serves 4 (serving size: 3 ounces steak, 2 teaspoons herb mixture, and 1 cup sunchoke mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Haven, Miami Beach

Nutrition Facts

447 calories; fat 25g; saturated fat 6g; mono fat 15.8g; poly fat 1.9g; protein 25.6g; carbohydrates 33.7g; fiber 2.6g; cholesterol 51mg; iron 7.2mg; sodium 432mg; calcium 49mg.
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