Hanger Steak With Buttery Mashed Carrots

Steak and mashed potatoes is a classic combination—and for good reason. It’s comforting, flavorful, and always a crowd pleaser. Our healthier upgrade cuts down on the carbs, but still tastes as amazing and indulgent as the original. Instead of potatoes, you mash soft, sweet carrots into a fluffy, buttery side dish. The whole meal is topped with a homemade chimichurri sauce—a quick blend of herbs, garlic, and olive oil—that adds a bright, punchy flavor to the meal. You could even wrap the whole thing in a soft corn tortilla and call it taco night.

Photo by Gentl & Hyers
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  • Makes 4
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  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 455 calories
    • Fat 36 g
    • Sat Fat 12 g
    • Cholesterol 101 mg
    • Sodium 768 mg
    • Protein 27 g
    • Carbohydrate 7 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 40 mg

Reduce waste and save time cooking with these fresh, pre-cut and portioned ingredients delivered straight to your doorstep.

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  1. Check 1 pound carrots, peeled and chopped
  2. Check 2 teaspoons lemon zest and 2 teaspoons fresh lemon juice
  3. Check ¼ cup firmly packed parsley leaves
  4. Check ¼ cup firmly packed cilantro leaves
  5. Check ½ teaspoon black pepper
  6. Check 1 garlic clove, smashed
  7. Check 5 tablespoons extra-virgin olive oil, divided
  8. Check teaspoons kosher salt, divided
  9. Check ounces (3 Tbsp.) unsalted butter 
  10. Check 1 pound hanger steak


  1. Cover carrots with water in a large skillet. Bring to a boil over high; reduce heat to medium-high, cover and cook until carrots are tender, about 15 minutes.
  2. Meanwhile, combine lemon zest, lemon juice, parsley, cilantro, pepper, garlic, ¼ cup of the oil, and ¼ teaspoon of the salt in a food processor (or mortar and pestle). Pulse (or grind) until pureed.
  3. Drain carrots. Using a fork, mash with butter and ¼ teaspoon of salt.
  4. Season steak with remaining salt. Heat remaining oil in a large skillet over high. Add steak; cook about 3 minutes per side for medium-rare. Let rest on a cutting board 5 minutes before slicing against the grain. Serve with carrots and parsley-cilantro puree.