Hanger Steak with Mushrooms and Carrots

Ingredients

• •1 lb hanger steak
• •8 oz carrots
• •8 oz mushrooms
• •2 Tbsp olive oil
• •2¼ tsp salt and pepper
• •½ Tbsp worcestershire sauce
• •½ cup butter
• •2 Tbsp parsley
• •1 Tbsp sage
• •1 clove garlic
• •2 tsp lemon juice

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Method

From maplewoodroad.com — read the original

1. 1Hanger Steak and Vegetables
2. 2Place oven rack at a position so that the meat will end up 6 inches under the broiler
3. 3Preheat oven to broil (500°F)
4. 4Dry meat with paper towels. Season generously with salt and freshly cracked black pepper
5. 5Clean the mushrooms with a paper towel and roughly chop
6. 6Peel the carrots and chop into ½“ slices
7. 7Toss vegetables in a bowl with olive oil, season with salt and pepper, add Worcestershire sauce, and mix everything
8. 8Place 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.
9. 9After about 6 minutes, turn the meat.
10. 10Broil 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.
11. 11Leave the vegetables in the oven for another 10 minutes or until they reach the softness you like. Use a fork to test them.
12. 12Cut the hanger steak in slices against the grain and plate together with vegetables
13. 13Add 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.
14. 14Garlic Herb Compound Butter (optional)
15. 15Mash the softened butter in a bowl with a fork
16. 16Add parsley, sage, garlic, lemon juice, salt and pepper and mix together with butter using a fork
17. 17Spoon the butter onto a piece of plastic wrap or parchment paper
18. 18Roll into a log and twist the ends
19. 19Chill for at least 2 hours in the fridge