Sheet-Pan Skirt Steak with Balsamic Vinaigrette, Broccolini & White Beans

By wendywag

A zesty vinaigrette is used as a marinade and sauce for the steak which is cooked directly over the broccolini and beans giving them great flavor from the tasty steak drippings.

Ingredients

• 4 garlic cloves, divided
• 1/2 cup balsamic vinegar
• 3 tablespoons Dijon mustard
• 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons fresh oregano leaves, chopped and divided
• 1 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 (1 1/2-pound) skirt steak, cut crosswise into 2 equal pieces
• 1 bunch broccolini (about 10 ounces), trimmed, halved lengthwise (quartered lengthwise if large)
• 1 (15-ounce) can white beans, rinsed, drained
• An ovenproof wire rack that fits inside an 18x13" rimmed baking sheet

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from epicurious.com

Preparation

Step 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 tablespoon oregano, 1 teaspoon salt, and 1/2 teaspoon 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.

Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 tablespoons oil, 1 tablespoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon 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.

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 tablespoons 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.