Asparagus and T-Bone Sheet Pan Dinner

Preheat the broiler with a rack 6 inches from the heating element and another rack in the middle of the oven.

Peel the bottom 2 inches of asparagus stalks and cut or snap about ½ inch off the woody ends. Arrange the asparagus in a single layer on the right half of the sheet pan. Sprinkle with salt, drizzle with olive oil, and turn with tongs to coat.

Shave 6 paper-thin slices of lemon, quarter them, and scatter them on the asparagus.

Season the steak liberally on all sides with salt, black pepper, and enough olive oil to coat. Place the steak on the sheet pan.

Grate a clove of garlic into a small bowl. Stir in 1/4 cup olive oil, the minced white parts of the scallions, and the juice from half a lemon. Spoon most of this mixture over the mushrooms to coat them, reserving some for serving. Season the mushrooms with salt and arrange them in a single layer on the pan.

Slide the pan under the broiler with the steak centered under the heating element. Broil until the top of the steak is brown and crusty and the internal temperature reads 115°F for medium rare, about 7 to 8 minutes. Do not flip the steak.

Remove the pan from the oven and transfer the steak to a cutting board to rest. Turn the asparagus and stir the mushrooms with tongs. Return the pan to the lower rack in the oven and cook until the asparagus is tender and browned in spots and the mushrooms are fragrant and juicy, about 5 more minutes.

Slice the steak and sprinkle the mushrooms with the green parts of the scallions. Serve with asparagus, bread or rice, and the remaining lemon oil on the side.