Ingredients for Sheet-Pan Skirt Steak With Balsamic Vinaigrette, Broccolini, and White Beans

• 4 garlic cloves, divided

• 120ml balsamic vinegar

• 45ml Dijon mustard

• 120ml plus 2 tablespoons extra-virgin olive oil, divided

• 2 tablespoons chopped fresh oregano leaves, divided

• 1 1/2 teaspoons kosher salt, divided

• 3/4 teaspoons freshly ground black pepper, divided

• 1 (675g) skirt steak, cut crosswise into 2 equal pieces

• 1 bunch broccolini (about 275g ), trimmed, halved lengthwise (quartered lengthwise if large)

• 1 (425g) can white beans, rinsed, drained

• An ovenproof wire rack that fits inside an 18x13" rimmed baking sheet

Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 120ml oil, 1 tablespoon oregano, 1 teaspoon salt, and 1/2 teaspoons pepper. Reserve 60ml 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 grill and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 tablespoons oil, 1 tablespoon oregano, 1/2 teaspoons salt, and 1/4 teaspoons pepper on rimmed baking sheet. Grill 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.

Grill 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 tablespoon 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.

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