Sheet-Pan Skirt Steak With Balsamic Vinaigrette, Broccolini, and White Beans
August 27, 2017
Sheet-Pan Skirt Steak With Balsamic Vinaigrette, Broccolini, and White Beans is ready in 30 minutes. The zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Ingredients
½ cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh oregano leaves, divided
1½ teaspoons kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1½ pound skirt steak, cut crosswise into 2 equal pieces
1 bunch broccolini (10 ounces), trimmed, halved lengthwise (quartered lengthwise if large)
15-ounce can white beans, rinsed, drained
Special equipment
An ovenproof wire rack that fits inside an 18x13" rimmed baking sheet
Directions
1Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, ½ cup oil, 1 tablespoon oregano, 1 teaspoons salt, and ½ teaspoons pepper. Reserve ¼ cup vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour.
2Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 tablespoons oil, 1 tablespoon oregano, ½ teaspoons salt, and ¼ teaspoons 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.
3Broil steak, turning halfway through, until cooked to desired doneness, about 3 minutes per side for medium-rare. Let steak rest 5 minutes.
4Meanwhile, 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.
Do Ahead
1Vinaigrette can be made up to 3 days ahead.
Recipe from Rhoda Boone Epicurious August 2015
0 Reviews
This site uses Akismet to reduce spam. Learn how your comment data is processed.
