Skirt Steak With Roasted Shallots, Broccolini, and Horseradish Sauce 

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Photo by Jonny Valiant
Skirt Steak With Roasted Shallots, Broccolini, and Horseradish Sauce  4.3 4 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 482 calories
    • Fat 32 g (10 g saturated fat)
    • Cholesterol 111 mg
    • Sodium 546 mg
    • Protein 35 g
    • Carbohydrate 13 g
    • Sugar 5 g
    • Fiber 2 g
    • Iron 5 mg
    • Calcium 122 mg

Heat oven to 425° F. Combine the sour cream, horseradish, parsley, and 1/4 teaspoon each salt and pepper in a small bowl.

Toss the broccolini, shallots, 3 tablespoons of the oil, and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 8 to 10 minutes.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon each salt and pepper. Cook, in batches, until an instant-read thermometer inserted into the thickest piece registers 130° F, 2 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain.

Ingredients

  1. Check 3/4 cup sour cream
  2. Check 3 tablespoons prepared horseradish
  3. Check 2 tablespoons chopped fresh flat-leaf parsley
  4. Check Kosher salt and black pepper
  5. Check 2 bunches broccolini, trimmed
  6. Check 6 shallots, halved
  7. Check 1/4 cup olive oil
  8. Check 1 skirt steak (about 1 1/2 pounds), cut into 4 pieces

Directions

  1. Heat oven to 425° F. Combine the sour cream, horseradish, parsley, and 1/4 teaspoon each salt and pepper in a small bowl.
  2. Toss the broccolini, shallots, 3 tablespoons of the oil, and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 8 to 10 minutes.
  3. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon each salt and pepper. Cook, in batches, until an instant-read thermometer inserted into the thickest piece registers 130° F, 2 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain.
  4. Serve the steak with the roasted vegetables and horseradish sauce.