Sheet Pan Dinner: Hanger Steak with Mushrooms and Carrots

Sheet Pan Dinner: Hanger Steak with Mushrooms and Carrots

Sheet Pan Dinner: Hanger Steak with Mushrooms and Carrots

35 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Weight Watchers:   39 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 1 lb hanger steak, trimmed if necessary
  • 2 c (8 oz) carrots, 1/2” slices
  • 2 c (8 oz) mushrooms, depending on size, roughly cut
  • 2 Tbsp olive oil
  • 2 tsp salt and black pepper for the steak, a pinch each for vegetables
  • 1/2 Tbsp Worcestershire sauce
  • 1/2 c (1 stick) unsalted butter
  • 2 Tbsp parsley, finely chopped
  • 1 Tbsp sage, finely chopped
  • 1 clove garlic, minced
  • 2 tsp lemon juice
  • 1/4 tsp 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

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