The full bodied vinaigrette serves as both a marinade for the steak and a sauce for serving. What a clever method preparing it all on the sheet pan, with the steak laid on a wire rack over the broccolini and beans and broiled. The meaty juices drip into the pan and flavor the vegetables; and the addition of more marinade punches up the flavor further. I used a flank steak, and will do that next time as well. I did marinate it longer; about 4 hours and if you have time I would recommend that too.
If you have a husband who will be restless if you don’t let him barbecue the steak ( Terri? Yvonne?) go right ahead and cook the beans and brocolini as described.
4 garlic cloves, divided
1/2 cup balsamic vinegar
3 Tbs. Dijon mustard
1/2 cup plus 2 Tbs. extra-virgin olive oil, divided
2 Tbs. chopped fresh oregano leaves, divided
1 1/2 tsp. kosher salt, divided
3/4 tsp. freshly ground black pepper, divided
1 (1 1/2 pound) skirt steak (or flank steak), cut crosswise into 2 equal pieces
1 bunch broccolini (about 10 ounces) trimmed, halved lengthwise (quartered lengthwise if large)
1 15 oz. can white beans, rinsed and drained
You will need an ovenproof wire rack that fits inside an 18″x13″ rimmed baking sheet.
Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 1/2 cup of oil, 1 Tbs. oregano, 1 tsp. salt, and 1/2 tsp. pepper. Reserve 1/4 cup of the vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to an hour.
Meanwhile, preheat the broiler and thinly slice remaining two garlic cloves. Toss broccolini, remaining 2 Tbs. oil, 1 Tbs. oregano, 1/2 tsp. salt and 1/4 tsp. pepper on rimmed baking sheet. Broil 5 minutes, then remove from oven. Add beans and garlic and toss to combine. Set wire rack on top of broccolini mixture. Place steak on rack; discard marinade.
Broil steak, turning halfway through, until cooked to desired doneness, about 3 minutes per side for medium rare. Let steak rest 5 minutes. Meanwhile, transfer broccolini mixture to a medium bowl and toss with 1 Tbs. reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccolini mixture and remaining vinaigrette alongside. Serves 4.
Note: Vinaigrette can be made up to 3 days ahead.
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