Skirt Steak Ingredients:
4 garlic cloves, divided
3 tablespoons Dijon mustard
1/2 cup Neapolitan Herb Balsamic vinegar
1/2 cup plus 2 tablespoons Garlic Infused olive oil, divided
2 tablespoons chopped fresh oregano leaves, divided
1-1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 (1-1/2 pound) skirt steak, cut crosswise into 2 equal pieces
1 bunch broccolini (abbot 10 ounces), trimmed, halved lengthwise if large)
1 (15-ounce) can white beans, rinsed, drained
Products You Will Need:
Neapolitan Herb Balsamic
Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 1/2 cup oil, 1 Tbsp. oregano, 1 tsp. salt, and 1/2 tsp. pepper. Reserve 1/4 cup vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour.
Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 Tbsp. oil, 1 Tbsp. 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 vinaigrette.
Broil skirt 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 Tbsp. reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccolini mixture and remaining vinaigrette alongside. Vinaigrette can be made up to 3 days ahead.
Cooking and Prep Time: 15 min-1 hour (depending on marinate time chosen)
Servings: Makes approx.4 servings