Skirt Steak With Roasted Shallots, Broccolini, and Horseradish Sauce

Skirt Steak with Roasted Shallots, Broccolini, and Horseradish Sauce
Photo: Jonny Valiant
Hands On Time:
25 mins
Additional Time:
5 mins
Total Time:
30 mins
4 serves


  • ¾ cup sour cream

  • 3 tablespoons prepared horseradish

  • 2 tablespoons chopped fresh flat-leaf parsley

  • Kosher salt and black pepper

  • 2 bunches broccolini, trimmed

  • 6 shallots, halved

  • ¼ cup olive oil

  • 1 skirt steak (about 1 1/2 pounds), cut into 4 pieces


  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.

Nutrition Facts (per serving)

482 Calories
32g Fat
13g Carbs
35g Protein
Nutrition Facts
Calories 482
% Daily Value *
Total Fat 32g 41%
Cholesterol 111mg 37%
Sodium 546mg 24%
Total Carbohydrate 13g 5%
Total Sugars 5g
Protein 35g
Calcium 122mg 9%
Iron 5mg 28%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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