2 Serves
41 Mins
Preheat your oven broiler to 260°C and position the rack so the meat will be approximately 6 inches from the heat source.
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Vitamin E
6 mg / 15 mgVitamin K
218 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
103 µg / 400 µgCalcium
148 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
403 mg / 1,250 mgPotassium
2351 mg / 4,700 mgSodium
1974 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
17 g / 28 gSugar
9 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
80 gAlcohol
0 gPat the hanger steak dry using paper towels and season both sides generously with salt and black pepper.
Clean the mushrooms and roughly chop them. Peel the carrots and slice them into half-inch rounds.
In a bowl, toss the mushrooms and carrots with olive oil, salt, black pepper, and a splash of Worcestershire sauce.
Spread the vegetable mixture onto a rimmed sheet pan. Place an oven-safe cooling rack upside down over the vegetables and set the seasoned steak on top of the rack.
Place the sheet pan in the oven. Broil for 6 minutes, then carefully flip the steak. Continue broiling for another 6 minutes or until a meat thermometer registers 54°C for medium-rare.
Remove the steak to a cutting board, tent with aluminum foil, and let it rest. Leave the vegetables in the oven for an additional 10 minutes until tender.
Slice the steak against the grain and serve alongside the roasted vegetables, topping the meat with a slice of garlic herb butter and a sprinkle of fresh parsley.
25
g95
g20
g
Yemeni
