On the Grill
Sheet-Pan Skirt Steak with Broccolini
Baked Veggie Fries
Ingredients
- 3 Tbsp balsamic vinegar
- 2 Tbsp extra virgin olive oil, divided
- ½ Tbsp Dijon mustard
- ½ Tbsp minced garlic
- ½ tsp salt, divided
- ⅛ tsp pepper
- ½ lb skirt steak (or use flank steak)
- 2 cups Broccolini
- 2 Tbsp chopped walnuts
Instructions
- Preheat oven to 425°F.
- Whisk together vinegar, 1 Tbsp oil, mustard, garlic, ¼ tsp salt and pepper in a bowl. Reserve 2 Tbsp. Add steak to remaining vinaigrette.
- Combine Broccolini and remaining 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 in a large skillet over medium-high heat 3 minutes per side or until browned. Place on wire rack on 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
- 2 parsnips
- 2 carrots
- 1 Tbsp olive oil
- 2 Tbsp freshly grated Parmesan cheese
- ¼ tsp kosher salt
- ⅛ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F.
- Cut parsnips and carrots into sticks.
- Combine parsnips, carrots, oil, cheese, salt and pepper on a greased rimmed baking sheet. Toss.
- Bake 20 minutes, turning occasionally, until vegetables are golden and tender.
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