Sheet Pan Hanger Steak with Mushrooms and Carrots
Creative, delicious sheet pan dinner with only 5 ingredients, plus salt & pepper. Hanger steak with mushrooms and carrots.
Servings: 2
Calories: 964kcal
Ingredients
Sheet Pan Hanger Steak and Vegetables
- 1 pound hanger steak, trimmed if necessary
- 2 cups (8 ounces) carrots, ½” slices
- 2 cups (8 ounces) mushrooms, depending on size, roughly cut
- 2 tablespoons olive oil
- 2 teaspoons salt and black pepper for the steak, a pinch each for vegetables
- ½ tablespoon Worcestershire sauce
- Parsley for garnish (optional)
Garlic Herb Compound Butter (optional)
- ½ cup (1 stick) unsalted butter
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped sage
- 1 clove garlic, minced
- 2 teaspoons lemon juice
- ¼ teaspoon salt and pepper (or more to taste)
Instructions
Hanger Steak and Vegetables
- Place oven rack at a position so that the meat will end up 6 inches under the broiler
- Preheat oven to broil (500°F)
- Dry meat with paper towels. Season generously with salt and freshly cracked black pepper
- Clean the mushrooms with a paper towel and roughly chop
- Peel the carrots and chop into ½“ slices
- Toss vegetables in a bowl with olive oil, season with salt and pepper, add Worcestershire sauce, and mix everything
- Place mixture onto a rimmed sheet pan, add the (slightly oiled) “cooling rack” upside down on top, and add the steak. Put your little architectural set up (carefully) in the oven.
- After about 6 minutes, turn the meat.
- Broil for another 6 minutes, check for desired temperature with a meat thermometer, then remove the meat and rest it on a cutting board, lightly tented with aluminum foil. I like my steak medium-rare, so I remove it when the temperature reaches 130°F.
- Leave the vegetables in the oven for another 10 minutes or until they reach the softness you like. Use a fork to test them.
- Cut the hanger steak in slices against the grain and plate together with vegetables
- Add a couple slices of garlic herb compound butter on top of the steak. If you have some parsley handy, add some to make the plate look pretty.
Garlic Herb Compound Butter (optional)
- Mash the softened butter in a bowl with a fork
- Add parsley, sage, garlic, lemon juice, salt and pepper and mix together with butter using a fork
- Spoon the butter onto a piece of plastic wrap or parchment paper
- Roll into a log and twist the ends
- Chill for at least 2 hours in the fridge
Notes
Nutrition
Calories: 964kcal | Carbohydrates: 18g | Protein: 54g | Fat: 78g | Sodium: 2910mg | Potassium: 1472mg | Fiber: 5g | Sugar: 9g | Vitamin A: 23161IU | Vitamin C: 18mg | Calcium: 107mg