Sheet-Pan Skirt Steak With Balsamic Vinaigrette, Broccolini, and White Beans

Ingredients for Sheet-Pan Skirt Steak With Balsamic Vinaigrette, Broccolini, and White Beans

• 4 garlic cloves, divided

• 120ml balsamic vinegar

• 45ml Dijon mustard

• 120ml plus 2 tablespoons extra-virgin olive oil, divided

• 2 tablespoons chopped fresh oregano leaves, divided

• 1 1/2 teaspoons kosher salt, divided

• 3/4 teaspoons freshly ground black pepper, divided

• 1 (675g) skirt steak, cut crosswise into 2 equal pieces

• 1 bunch broccolini (about 275g ), trimmed, halved lengthwise (quartered lengthwise if large)

• 1 (425g) can white beans, rinsed, drained

• An ovenproof wire rack that fits inside an 18x13" rimmed baking sheet

How to make Sheet-Pan Skirt Steak With Balsamic Vinaigrette, Broccolini, and White Beans

Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 120ml oil, 1 tablespoon oregano, 1 teaspoon salt, and 1/2 teaspoons pepper. Reserve 60ml vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour.

Meanwhile, preheat grill and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 tablespoons oil, 1 tablespoon oregano, 1/2 teaspoons salt, and 1/4 teaspoons pepper on rimmed baking sheet. Grill 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.

Grill 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 tablespoon reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccolini mixture and remaining vinaigrette alongside.

Vinaigrette can be made up to 3 days ahead.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.