Sheet-Pan Skirt Steak With Balsamic Vinaigrette, Broccolini, and White Beans
Sheet-Pan Skirt Steak With Balsamic Vinaigrette, Broccolini, and White Beans is a flavorful French French Receipes dish prepared with quality ingredients. Finely chop 2 garlic cloves.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionFinely 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.
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.
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.
Vinaigrette can be made up to 3 days ahead.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
