Sheet Pan Dinner: Hanger Steak with Mushrooms and Carrots

Name: Sheet Pan Dinner: Hanger Steak with Mushrooms and Carrots
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
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)

“Need a gluten free and ketogenic main course? Sheet Pan Dinner: Hanger Steak with Mushrooms and Carrots could be a spectacular recipe to try. One serving contains 1086 calories, 51g of protein, and 93g of fat. This recipe serves 2 and costs $7.08 per serving. From preparation to the plate, this recipe takes around 35 minutes. It can be enjoyed any time, but it is especially good for valentin day. If you have hanger steak, worcestershire sauce, mushrooms, and a few other ingredients on hand, you can make it. It is brought to you by spoonacular user maplewoodroad. Try Dinner Tonight: Hanger Steak with Shallots and Mushrooms, Sausage Sheet Pan Dinner with Cabbage and Carrots - Rachel Cooks, and Sausage Sheet Pan Dinner with Cabbage and Carrots - Rachel Cooks for similar recipes.”

total: 35 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Hanger steaktrimmed if necessary1 lb
Carrots8 oz, 1/2” slices8 oz
Mushrooms8 oz, depending on size, roughly cut8 oz
Olive oil2 tbsp
Salt and peppera pinch each for vegetables2 tsp
Worcestershire sauce½ tbsp
Butter1 stick½ cup
Parsleyfinely chopped2 tbsp
Sagefinely chopped1 tbsp
Garlicminced1 clove
Lemon juice2 tsp
Salt and pepperor more¼ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.