Sheet-Pan Skirt Steak With Balsamic Vinaigrette, Broccolini, and White Beans
"This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices...."
INGREDIENTS
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4 garlic cloves, divided
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1/2 cup balsamic vinegar
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3 tablespoons Dijon mustard
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1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
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2 tablespoons chopped fresh oregano leaves, divided
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1 1/2 teaspoons kosher salt, divided
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3/4 teaspoon freshly ground black pepper, divided
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1 (1 1/2-pound) skirt steak, cut crosswise into 2 equal pieces
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1 bunch broccolini (about 10 ounces), trimmed, halved lengthwise (quartered lengthwise if large)
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1 (15-ounce) can white beans, rinsed, drained
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An ovenproof wire rack that fits inside an 18x13" rimmed baking sheet
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