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1/4 cup coarsely chopped fresh mint
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1/4 cup chopped fresh flat-leaf parsley
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3 tablespoons extra-virgin olive oil
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1 tablespoon dried oregano
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1 tablespoon cider vinegar
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1/2 teaspoon grated lemon rind
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1 teaspoon fresh lemon juice
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1/2 jalapeño pepper
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1 pound skirt steak, trimmed
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2 tablespoons honey
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1 tablespoon fresh lemon juice
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4 teaspoons extra-virgin olive oil
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1/4 teaspoon kosher salt
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1 pound sunchokes, cut into 1/2-inch-thick slices
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3 large shallots, peeled and cut into wedges
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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