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One Pan Oven Skirt Steak with Broccolini and White Beans

This dish is full of nutrient-rich ingredients and a wonderful tangy flavor that will please the whole family.
Course: Dinner
Cuisine: American
Keyword: Budget-Friendly, High Protein, Kid-Friendly
Servings: 6 people
Calories: 434kcal
Author: Chef Nichole


  • 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


  • In a large bowl whisk together garlic, vinegar, Dijon, 2 tablespoons of the oil, oregano, salt, and pepper. Remove and reserve about 1/4 cup of the vinaigrette and set aside. Add steak to the remaining vinaigrette and turn to coat. Cover and refrigerate for at least 15 minutes and up to 1 hour.
  • Preheat the oven to the broiler setting.
  • Toss the broccolini in the remaining 2 tablespoons of olive oil and place on a baking sheet. Broil for 5 minutes and remove from the oven. Add beans to the broccolini and gently toss. Place a wire rack on top of the broccolini and bean mixture. Remove the skirt steak from the marinade and place on wire rack.
  • Broil the steak for 10 minutes (more or less depending on the desired doneness), turning halfway through. Remove steak from the rack and let rest for about 5 minutes. Meanwhile, transfer the broccolini mix to a medium mixing bowl. Toss with 1 tablespoon of the reserved vinaigrette.
  • Slice the steak and serve alongside broccolini. Drizzle with remaining vinaigrette and enjoy!


Calories: 434kcal | Carbohydrates: 25g | Protein: 21g | Fat: 24g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 501mg | Fiber: 5g | Sugar: 5g |
SmartPoints (Freestyle): 14
SmartPoints (Freestyle): 14