Sheet-Pan Skirt Steak with Broccolini
Jicama-Orange Salad
Ingredients
- 3 Tbsp balsamic vinegar
- 2 Tbsp extra virgin olive oil
- ½ Tbsp Dijon mustard
- 3 cloves garlic, minced
- ½ tsp salt, divided
- ⅛ tsp pepper
- ½ lb skirt steak (or use flank steak)
- 1 lb Broccolini
- 2 Tbsp chopped walnuts
Instructions
- Preheat oven to 425°F. Combine vinegar, oil, mustard, garlic, ¼ tsp salt, and pepper. Place ¼ cup vinegar mixture and steak to a gallon-size zip-top freezer bag; seal and chill at least 30 minutes.
- Arrange Broccolini on a rimmed baking sheet; coat with cooking spray and sprinkle with ¼ tsp salt. Bake 15 to 20 minutes or until Broccolini is crisp-tender, stirring once and adding nuts during last 2 minutes of baking.
- Remove steak from marinade, discarding marinade. Sear steak in a large ovenproof skillet over medium-high heat 3 minutes per side or until browned.
- Transfer skillet to oven; bake 7 to 8 minutes or until steak is to desired doneness. Let stand 5 minutes before thinly slicing across the grain. Serve remaining vinegar mixture over steak and Broccolini.
Side Dish Ingredients
- 1 jicama, cut into matchsticks
- 1 navel orange, peeled and sectioned
- 1 tsp canola oil
- 1 tsp lemon juice
- ¼ tsp sugar
- ⅛ tsp salt
Side Dish Instructions
- Gently toss together all ingredients in a serving bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
372
|
80
|
452
|
| Fat (g) | 24 | 3 | 27 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 28 | 1 | 29 |
| Carb (g) | 11 | 15 | 26 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 471 | 150 | 621 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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