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Sheet Pan Hanger Steak and Bok Choy With Lemon-Miso Butter - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 to 1.5 pounds hanger steak, trimmed
  • 1.5 pounds baby bok choy (or regular bok choy, halved or quartered)
  • 2 tablespoons neutral oil (avocado, canola, or grapeseed)
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon toasted sesame oil (optional, for the bok choy)
  • 2 tablespoons white miso paste
  • 4 tablespoons unsalted butter, softened
  • 1 lemon (zest and juice)
  • 1 teaspoon honey or maple syrup (optional, to balance the miso)
  • Red pepper flakes (optional)
  • To finish: sliced scallions, toasted sesame seeds, or a drizzle of soy sauce (optional)

Method
 

  1. Heat the oven: Set to 450°F (232°C). Place a large sheet pan inside to preheat for about 5 minutes.
  2. Make the lemon-miso butter: In a small bowl, mash together miso, softened butter, lemon zest, 1 tablespoon lemon juice, and honey if using. Add a pinch of red pepper flakes if you want heat. Set aside.
  3. Prep the steak: Pat the hanger steak very dry. Season generously with salt, pepper, and garlic powder. Let it sit at room temperature while you prep the veggies (about 10–15 minutes).
  4. Prep the bok choy: Halve baby bok choy lengthwise (or quarter if large). Toss with neutral oil, 1/2 teaspoon salt, black pepper, and sesame oil if using.
  5. Sear on the hot pan: Carefully remove the preheated sheet pan. Add the steak to one side and the bok choy, cut sides down, to the other. This jump-starts browning.
  6. Roast: Cook 6–9 minutes, flipping the steak once halfway through. Aim for 125–130°F for medium-rare. The bok choy should be tender and lightly caramelized.
  7. Rest and finish: Transfer the steak to a cutting board and rest 5–10 minutes. Dot the hot bok choy with half the lemon-miso butter so it melts over the greens.
  8. Slice and sauce: Slice the steak against the grain into 1/2-inch slices. Top with the remaining lemon-miso butter and a splash of lemon juice if you like it brighter.
  9. Garnish and serve: Add scallions and sesame seeds. Taste and finish with a pinch of salt or a tiny drizzle of soy sauce for extra depth.