One Pan Oven Skirt Steak with Broccolini and White Beans
There’s something incredibly satisfying about a meal that comes together in one pan. Not only does it simplify the cooking process, but it also means less cleanup—something we can all appreciate after a long day. Today, we’re diving into a delicious recipe for One Pan Oven Skirt Steak with Broccolini and White Beans that will tantalize your taste buds and impress your dinner guests. This dish is not just about convenience; it’s packed with flavor and nutrition, making it a perfect choice for a weeknight dinner or a cozy weekend gathering.
In this recipe, tender skirt steak is marinated to perfection, then roasted alongside vibrant broccolini and hearty white beans. The combination of flavors from the balsamic vinegar, Dijon mustard, and fresh oregano creates a mouthwatering experience that you won’t be able to resist. Let’s get started on this culinary adventure!
What Sets This Recipe Apart
One Pan Oven Skirt Steak with Broccolini and White Beans stands out for its simplicity and robust flavors. The marinade, made from dark balsamic vinegar and Dijon mustard, infuses the skirt steak with a delightful tanginess, while the fresh oregano adds a pop of herbaceous brightness. The use of broccolini not only adds a beautiful green color but also complements the rich flavors of the steak perfectly. Plus, with the addition of white beans, you’re not just filling your plate with protein but also adding a creamy texture that binds the dish together. This recipe brings together multiple food groups in a deliciously cohesive way, ensuring that your meal is both satisfying and nutritious.
Ingredient List
- 4 garlic cloves, minced
- 1/2 cup dark balsamic vinegar
- 3 tablespoons Dijon mustard
- 4 tablespoons olive oil, divided
- 1 tablespoon oregano, fresh, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds skirt steak
- 12 ounces broccolini, cut into medium-sized florets
- 15 ounces white beans, can, rinsed and drained
Equipment at a Glance
- Large mixing bowl – for marinating the skirt steak.
- Baking sheet – to roast the steak and vegetables.
- Aluminum foil – for easy cleanup.
- Sharp knife – to cut the broccolini and skirt steak.
- Meat thermometer – to ensure the steak is cooked to your preferred doneness.
From Start to Finish: One Pan Oven Skirt Steak with Broccolini and White Beans
Step 1: Marinate the Skirt Steak
Start by preparing the marinade. In a large mixing bowl, combine the minced garlic, dark balsamic vinegar, Dijon mustard, 2 tablespoons of olive oil, fresh oregano, kosher salt, and ground black pepper. Whisk the ingredients together until they are well blended.
Step 2: Add the Skirt Steak
Place the skirt steak into the marinade, ensuring that it is well coated. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for a deeper flavor.
Step 3: Preheat the Oven
While the steak is marinating, preheat your oven to 425°F (220°C). This high temperature will help to create a nice sear on the steak and cook the broccolini to perfection.
Step 4: Prepare the Baking Sheet
Line a baking sheet with aluminum foil for easy cleanup. Drizzle the remaining 2 tablespoons of olive oil onto the sheet and spread it around to coat the surface.
Step 5: Arrange the Ingredients
Once the steak has finished marinating, remove it from the bowl and place it on one side of the prepared baking sheet. On the other side, arrange the cut broccolini and rinsed white beans. Drizzle a little olive oil over the broccolini and beans, and sprinkle with additional salt and pepper if desired.
Step 6: Roast in the Oven
Place the baking sheet in the preheated oven and roast for about 15-20 minutes. If you prefer your steak medium-rare, aim for an internal temperature of 130°F (54°C). For medium, aim for 140°F (60°C). Use a meat thermometer to check the doneness of the steak.
Step 7: Let It Rest
Once cooked to your liking, remove the baking sheet from the oven and let the steak rest for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy.
Step 8: Slice and Serve
Slice the skirt steak against the grain into thin strips. Serve the steak alongside the roasted broccolini and white beans for a colorful and nutritious meal. Drizzle any remaining pan juices over the top for added flavor.
Make It Fit Your Plan
- For a lower-carb option, swap the white beans for cauliflower florets.
- Feeling adventurous? Add your favorite vegetables like bell peppers or zucchini to the mix.
- If you’re pressed for time, you can use pre-marinated skirt steak from your local butcher or grocery store.
- For added flavor, consider topping the dish with crumbled feta or fresh lemon zest before serving.
Don’t Do This
- Don’t skip the marinating step; it’s essential for flavor!
- Avoid overcrowding the baking sheet. If necessary, use two sheets to ensure even cooking.
- Don’t overcook the steak; it’s best served medium-rare to medium for optimal tenderness.
- Do not use frozen broccolini, as it can become mushy when cooked.
Prep Ahead & Store
This One Pan Oven Skirt Steak with Broccolini and White Beans can be prepped ahead of time for a quick weeknight meal. Marinate the steak the night before and store it in the refrigerator. When you’re ready to cook, simply arrange the ingredients on the baking sheet and roast. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, and enjoy another delicious meal.
One Pan Oven Skirt Steak with Broccolini and White Beans Q&A
Can I use a different cut of steak for this recipe?
Absolutely! While skirt steak is ideal due to its tenderness and flavor, you can substitute it with flank steak or sirloin. Just be mindful of the cooking time, as different cuts may require adjustments.
What can I serve with this dish?
This dish is a complete meal on its own, but you can enhance it by serving with crusty bread or a fresh salad. A simple arugula salad with lemon vinaigrette pairs beautifully.
Can I make this recipe in advance?
Yes! You can marinate the steak ahead of time and store it in the fridge. Just remember to let it come to room temperature before roasting for even cooking.
How do I know when the steak is done?
The best way to check for doneness is to use a meat thermometer. For medium-rare, aim for 130°F (54°C) and for medium, look for 140°F (60°C). Remember that the steak will continue to cook slightly as it rests.
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Ready to Cook?
Gather your ingredients and equipment, and get ready to whip up this flavorful One Pan Oven Skirt Steak with Broccolini and White Beans. With its delightful combination of textures and tastes, this dish is sure to become a favorite in your household. Enjoy the process, savor each bite, and don’t forget to share your culinary creations with friends and family!
One Pan Oven Skirt Steak with Broccolini and White Beans
Ingredients
Equipment
Method
- Start by preparing the marinade. In a large mixing bowl, combine the minced garlic, dark balsamic vinegar, Dijon mustard, 2 tablespoons of olive oil, fresh oregano, kosher salt, and ground black pepper. Whisk the ingredients together until they are well blended.
- Place the skirt steak into the marinade, ensuring that it is well coated. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for a deeper flavor.
- While the steak is marinating, preheat your oven to 425°F (220°C). This high temperature will help to create a nice sear on the steak and cook the broccolini to perfection.
- Line a baking sheet with aluminum foil for easy cleanup. Drizzle the remaining 2 tablespoons of olive oil onto the sheet and spread it around to coat the surface.
- Once the steak has finished marinating, remove it from the bowl and place it on one side of the prepared baking sheet. On the other side, arrange the cut broccolini and rinsed white beans. Drizzle a little olive oil over the broccolini and beans, and sprinkle with additional salt and pepper if desired.
- Place the baking sheet in the preheated oven and roast for about 15-20 minutes. If you prefer your steak medium-rare, aim for an internal temperature of 130°F (54°C). For medium, aim for 140°F (60°C). Use a meat thermometer to check the doneness of the steak.
- Once cooked to your liking, remove the baking sheet from the oven and let the steak rest for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy.
- Slice the skirt steak against the grain into thin strips. Serve the steak alongside the roasted broccolini and white beans for a colorful and nutritious meal. Drizzle any remaining pan juices over the top for added flavor.
Notes
- For a lower-carb option, swap the white beans for cauliflower florets.
- Feeling adventurous? Add your favorite vegetables like bell peppers or zucchini to the mix.
- If you're pressed for time, you can use pre-marinated skirt steak from your local butcher or grocery store.
