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.