Recipe Background
Sheet-Pan Hanger Steak does things a little differently than other steak dinners made from the comfort of your home. It cooks up the juicy, savory steak with its vegetables, but instead of side-by-side, the steaks sit on top of a wire rack over the vegetables. Why does this matter? Because all of those tender vegetables are about to get infused with the beef drippings, making them even more roasty and delectable than before. Such a home-cooking innovation, as is the zesty compound butter bringing out the best in all the flavors! Sheet-Pan Hanger Steak can hang with the best of them!
Sheet-Pan Hanger Steak does things a little differently than other steak dinners made from the comfort of your home. It cooks up the juicy, savory steak with its vegetables, but instead of side-by-side, the steaks sit on top of a wire rack over the vegetables. Why does this matter? Because all of those tender vegetables are about to get infused with the beef drippings, making them even more roasty and delectable than before. Such a home-cooking innovation, as is the zesty compound butter bringing out the best in all the flavors! Sheet-Pan Hanger Steak can hang with the best of them!
Ingredients
- 1 1/2 pounds hanger steak
- 1 large sweet potato peeled and cut into 1/2-inch cubes
- 12 ounces French green beans or green beans trimmed
- 3 tablespoons olive oil divided
- 1 1/2 teaspoons kosher salt divided
- 1/2 teaspoon black pepper divided
- 1/4 cup butter softened
- 1 teaspoon fresh thyme chopped
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
Directions
- Preheat the oven to high broil with a rack positioned 6 inches from the heat source.
- Let the steaks stand at room temperature for 20 minutes.
- Toss the sweet potatoes, the green beans, 2 tablespoons of the oil, and 3/4 teaspoon of the salt on a large, rimmed baking sheet, spreading it out in an even layer.
- Place a wire rack on top of the baking sheet.
- Rub the hanger steaks evenly with the remaining oil and sprinkle them with 1/4 teaspoon of the pepper and the remaining salt.
- Arrange the steaks on the rack over the vegetables.
- Place the vegetables and the steaks in the oven and broil until the steaks are browned on each side and are 130 degrees F internally, about 4-6 minutes per side.
- Transfer the steaks to a cutting board and allow them to rest for 10 minutes.
- Transfer the wire rack off the baking sheet and return the vegetables to the oven and broil until tender, about 5-10 minutes.
- In a bowl, stir the butter, the thyme, the lemon zest, the mustard, and the remaining pepper together.
- Slice the steak against the grain.
- Serve the steak and the vegetables with the butter.
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