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Sheet-Pan Skirt Steak with Balsamic Vinaigrette, Broccolini, and White Beans
Ingredients
  • 4 garlic cloves, divided
  • ½ cup balsamic vinegar
  • 3 tablespoons Dijon mustard
  • ½ cup plus 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh oregano leaves, divided
  • 1 ½ teaspoons kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • 1 (1 ½-pound) skirt steak, cut crosswise into 2 equal pieces
  • 1 bunch broccolini (about 10 ounces), trimmed, halved lengthwise (quartered lengthwise if large)
  • 1 (15-ounce) can white beans, rinsed, drained
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