Sheet-Pan Skirt Steak With Balsamic Vinaigrette, Broccolini, and White Beans
A flavorful sheet-pan dinner featuring marinated skirt steak served with roasted broccolini and white beans, all dressed in a zesty balsamic-Dijon vinaigrette. This elegant yet easy meal combines tender meat with nutritious vegetables and protein-rich beans.
Ingredients
- •4 cloves garlic cloves
- •½ cup balsamic vinegar
- •3 tablespoons Dijon mustard
- •½ cup extra-virgin olive oil
- •2 tablespoons fresh oregano leaves
- •1½ teaspoons kosher salt
- •¾ teaspoon freshly ground black pepper
- •1½ pound skirt steak
- •10 ounces broccolini
- •15 ounces white beans
- •1 piece ovenproof wire rack
Cooking Instructions
- 1.
Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 1/2 cup oil, 1 Tbsp. oregano, 1 tsp. salt, and 1/2 tsp. pepper. Reserve 1/4 cup vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour.
60 min
- 2.
Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 Tbsp. oil, 1 Tbsp. oregano, 1/2 tsp. salt, and 1/4 tsp. pepper on rimmed baking sheet. Broil 5 minutes, then remove from oven. Add beans and garlic and toss to combine. Set wire rack on top of broccolini mixture. Place steak on rack; discard vinaigrette.
10 min
- 3.
Broil steak, turning halfway through, until cooked to desired doneness, about 3 minutes per side for medium-rare. Let steak rest 5 minutes. Meanwhile, transfer broccolini mixture to a medium bowl and toss with 1 Tbsp. reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccolini mixture and remaining vinaigrette alongside.
11 min
- 4.
Vinaigrette can be made up to 3 days ahead.
