Marinate Ahead and Grill
Sheet-Pan Skirt Steak with Broccolini
Roasted Potatoes
Ingredients
- ½ cup balsamic vinegar
- ¼ cup plus 1 Tbsp olive oil, divided
- 2 Tbsp Dijon mustard
- 2 Tbsp minced garlic
- 1 tsp kosher salt, divided
- ¼ tsp pepper
- 1½ lb skirt steak, cut crosswise into 2 equal pieces
- 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 vinaigrette.
- 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 vinaigrette.
Side Dish Ingredients
- 1 (24-oz) pkg frozen roasted garlic-and-herb homestyle potato wedges
Side Dish Instructions
- Bake potatoes according to package directions.
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