1. Preheat oven to 475. Line a large baking sheet with parchment paper.
2. Place skirt steak in a large ziploc bag and season with salt and pepper.
3. In a mixing bowl, combine the vinaigrette ingredients. Pour 2 tablespoons of the vinaigrette over the steak; seal the bag and marinate at room temperature for 15 minutes.
4. Place the cabbage and chickpeas on the prepared baking sheet and toss with 2 tablespoons of the vinaigrette. Place the steak next to the veggies and roast for 10 minutes; flip the steak and roast for 5 minutes longer.
5. Let the steak rest for 5 minutes, then slice. Transfer cabbage and chickpeas to serving plates and top with sliced steak. Spoon any remaining vinaigrette over the steak.
Sheet-Pan Skirt Steak with Roasted Cabbage, Chickpeas and Balsamic Vinaigrette
Serves 4
All you need:
1 (2 lb.) skirt steak, trimmed of any excess fat
Salt and pepper, to taste
Vinaigrette
1/2 cup olive oil
1/4 cup balsamic
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 small red cabbage, cored and thinly sliced
1 (15 oz.) can chickpeas, drained and rinsed
All you do:
1. Preheat oven to 475. Line a large baking sheet with parchment paper.
2. Place skirt steak in a large ziploc bag and season with salt and pepper.
3. In a mixing bowl, combine the vinaigrette ingredients. Pour 2 tablespoons of the vinaigrette over the the steak; seal the bag and marinate at room temperature for 15 minutes.
4. Place the cabbage and chickpeas on the prepared baking sheet and toss with 2 tablespoons of the vinaigrette. Place the steak next to the veggies and roast for 10 minutes; flip the steak and roast for 5 minutes longer.
5. Let the steak rest for 5 minutes, then slice. Transfer cabbage and chickpeas to serving plates and top with sliced steak. Spoon any remaining vinaigrette over the steak.