Grilled Skirt Steak with Mint Chimichurri and Honey-Roasted Sunchokes

By gvcathy

Todd Erickson, Haven, Miami Beach, Cooking Light

SEPTEMBER 2013

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

Step 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. 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.