Grilled Skirt Steak With Mint Chimichurri And Honey

Name: Grilled Skirt Steak With Mint Chimichurri And Honey-Roasted Sunchokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno 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

Servings: persons

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 jalapeno 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 425u00b0.
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 425u00b0 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.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Skirt Steak With Mint Chimichurri And Honey-Roasted Sunchokes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Skirt Steak With Mint Chimichurri And Honey-Roasted Sunchokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions