Sheet Pan Hanger Steak and Vegetables

Sheet pan suppers are wildly popular, and what's not to love? Easy to assemble, all the recipe ingredients cook together on one sheet pan, making cleanup a breeze. When it is too chilly to grill outside, this sheet pan supper will satisfy your family's desire for steak. The compound butter, a smooth mixture of softened butter, seasonings, and herbs, gives this easy weeknight meal a special touch.

Sheet Pan Hanger Steak and Vegetables
  • 1 1/2 pounds hanger steak (about 3 [8-oz.] steaks)
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
  • 12 ounces French green beans (haricots verts) 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 chopped fresh thyme
  • 1 teaspoon lemon zest (from 1 lemon)
  • 1 teaspoon Dijon mustard
    1. Preheat oven to high broil with rack positioned 6 inches from heat source. Let steaks stand at room temperature 20 minutes.

    2. Meanwhile, toss together sweet potatoes, green beans, 2 tablespoons of the oil, and ¾ teaspoon of the salt on a large rimmed baking sheet. Spread in an even layer. Place a wire rack on top.

    3. Rub steaks evenly with remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon of the pepper and remaining 3/4 teaspoon salt. Arrange on rack over vegetables. Broil in preheated oven until steaks are lightly browned on 1 side, 5 to 6 minutes. Turn steaks over; broil until lightly browned on other side and cooked to medium-rare doneness (130°F), 4 to 5 minutes. Remove wire rack from baking sheet. Transfer steaks to a cutting board; rest 10 minutes.

    4. Meanwhile, return vegetables to oven; broil until tender, 5 to 10 minutes.

    5. Stir together butter, thyme, lemon zest, mustard, and remaining 1/4 teaspoon pepper. Slice steak against the grain. Serve steak and vegetables alongside butter.

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