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Sheet-Pan Skirt Steak with Broccolini Tomato-Carrot Chopped Salad

Recipe selected from the eMeals Low Carb Family Plan.

Sheet-Pan Skirt Steak with Broccolini

Serves 6


  • ½ cup balsamic vinegar
  • ¼ cup plus 1 Tbsp extra virgin olive oil
  • 2 Tbsp Dijon mustard
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • ¼ tsp pepper
  • 1½ lb skirt steak, cut crosswise into 2 equal pieces (or use flank steak)
  • 1 lb Broccolini
  • ¼ cup walnuts


  1. Preheat oven to 425°F. Whisk together vinegar, ¼ cup oil, mustard, garlic, ¾ tsp salt and pepper in a bowl. Reserve ¼ cup. Add steak to remaining oil mixture.
  2. Combine Broccolini and 1 Tbsp oil on a rimmed baking sheet. Sprinkle with ¼ tsp salt and walnuts. Place a wire rack over Broccolini on pan.
  3. Remove steak from marinade; discard marinade.
  4. Cook steak in a large skillet over medium-high heat 3 minutes per side or until browned. Place steak on wire rack over baking sheet.
  5. Bake 7 to 8 minutes or to desired doneness.
  6. Let steak stand 5 minutes; thinly slice across the grain, and place on a platter with Broccolini.
  7. Drizzle steak and Broccolini with reserved ¼ cup oil mixture.


Cooking the steak on a rack above the Broccolini lets all those pan juices drip down and flavor the veggies. You can bake the steak directly on the pan with the Broccolini; just be sure to flip the steak once during cooking.

Tomato-Carrot Chopped Salad

Serves 6


  • 3 romaine lettuce hearts, chopped (about 12 cups)
  • 1 cup thinly sliced carrots (about 2 carrots)
  • 2 Roma tomatoes, chopped
  • 2 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp honey


  1. Combine lettuce, carrots, and tomatoes in a bowl.
  2. Whisk together remaining ingredients. Drizzle over salad; toss. Season with salt and pepper to taste.



Nutritional Information

Main Side Total
Servings 6 6
Calories 362 90 452
Servings 6 6 12

eMeals is committed to providing simple, balanced meals to help individuals make healthy choices in consultation with their personal physician. Although our Registered Dietitians provide the most accurate nutritional values possible, you should always seek the advice of a physician for your own specific condition or dietary needs.