On the Grill
Sheet Pan Skirt Steak and Broccolini
Baked Veggie Fries
Beverage Recommendation
Fre Alcohol-Removed Cabernet Sauvignon
Ingredients
- 3 Tbsp balsamic vinegar
- 2 Tbsp extra virgin olive oil, divided
- 2 tsp Dijon mustard
- 2 tsp minced garlic
- ¼ tsp salt, divided
- ⅛ tsp pepper
- ½ lb skirt steak, cut crosswise into 2 pieces
- ½ lb Broccolini
- 2 Tbsp walnuts
Instructions
- Preheat oven to 425°F. Whisk together vinegar, 1 Tbsp oil, mustard, garlic, ⅛ tsp salt, and pepper in a bowl. Reserve 1½ Tbsp vinaigrette mixture. Add steak to remaining vinaigrette.
- Toss together Broccolini and 1 Tbsp oil on a rimmed baking sheet. Sprinkle with ⅛ tsp salt and nuts. Place a wire rack over Broccolini on baking sheet.
- 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 Broccolini 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 and nuts.
- Drizzle steak and Broccolini with reserved vinaigrette.
Side Dish Ingredients
- 2 parsnips
- ½ (12-oz) pkg carrot sticks
- 1 Tbsp olive oil
- 2 Tbsp freshly grated Parmesan cheese
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Cut parsnips into sticks.
- Combine parsnips, carrots, oil, cheese, salt, and pepper on a greased rimmed baking sheet. Toss.
- Bake 20 to 25 minutes until vegetables are golden and tender, stirring occasionally.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
430
|
216
|
646
|
| Fat (g) | 28 | 9 | 37 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 29 | 4 | 33 |
| Carb (g) | 14 | 33 | 47 |
| Fiber (g) | 2 | 9 | 11 |
| Sodium (mg) | 525 | 314 | 839 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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