Grilled Skirt Steak With Mint Chimichurri And Honey-Roasted Sunchokes

• 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 425u0b0.
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 425u0b0 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.

fresh mint, parsley, extravirgin olive oil, oregano, cider vinegar, lemon rind, lemon juice, pepper, skirt, honey, lemon juice, extravirgin olive oil, kosher salt, sunchokes, shallots, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/grilled-skirt-steak-0 (may not work)