Sheet-Pan Skirt Steak with Broccolini
Tomato-Carrot Chopped Salad
Ingredients
- 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
Instructions
- 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.
- 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.
- Remove steak from marinade; discard marinade.
- 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.
- Bake 7 to 8 minutes or to desired doneness.
- Let steak stand 5 minutes; thinly slice across the grain, and place on a platter with Broccolini.
- Drizzle steak and Broccolini with reserved ¼ cup oil mixture.
Side Dish Ingredients
- 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
Side Dish Instructions
- Combine lettuce, carrots, and tomatoes in a bowl.
- 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
|
Low Carb Meal Plan
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