Sheet Pan Hanger Steak and Bok Choy with Lemon-Miso Butter

Stir together butter, miso paste, and lemon zest in a medium bowl until combined. Let stand at room temperature at least 20 minutes. (Mixture can be made ahead and stored in an airtight container up to 2 weeks.)

Whisk together 3 tablespoons olive oil, vinegar, garlic, and 1/2 teaspoon salt in a small baking dish. Add steak, and turn to coat. Cover and refrigerate 1 to 4 hours, flipping steak once or twice to ensure even coverage.

Preheat oven to broil with oven rack 8 inches from heat source. Remove steak from marinade; discard marinade. Rub with 1 tablespoon lemon-miso butter. Place steak on a rimmed baking sheet lined with aluminum foil. Broil 6 minutes. Flip steak; broil 5 to 6 minutes for medium-rare (depending on thickness of the steak) or until a meat thermometer registers 130°F. Place steak on a cutting board. Dollop steak with 2 tablespoons lemon-miso butter. Let meat rest 10 minutes, then thinly slice the meat against the grain, and transfer to a serving platter.

牛排休息时，将烤箱加热至425°F。将Bok Choy放在一个大碗中，淋上剩余的2汤匙橄榄油，然后用胡椒粉调味，剩余的1/2茶匙盐；折腾。将Bok Choy单层排列在热烤盘上，将侧面切下。烤直到茎变脆，叶子变成褐色，边缘酥脆，在9至10分钟的边缘。将Bok Choy转移到牛排上。将剩余的柠檬米沙黄油在侧面提供。