Hanger Steak with Shallots and Jerusalem Artichokes

Ingredients

• 2 tablespoons unsalted butter
• 1 pound shallots, peeled, roots left intact
• 1/4 teaspoon coarsely ground black pepper
• 1 teaspoon kosher salt, plus more
• 2 tablespoons plus 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon finely chopped Fresno chile
• 1 pound Jerusalem artichokes (sunchokes), cut into 1/2" pieces
• Kosher salt
• 3 tablespoons heavy cream
• 1 tablespoons unsalted butter
• 3 tablespoons olive oil
• 1 1/2 pound hanger steak, center membrane removed, cut into 4 pieces
• Kosher salt
• 2 lemons, halved
• Olive oil
• Freshly ground black pepper
• 1/4 cup fresh flat-leaf parsley leaves with tender stems
• 2 tablespoons fresh mint leaves
• 2 tablespoons torn fennel fronds

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