Bourbon Marinated Hangar Steak

by Adam Fleischman, Chef, Umami Burger

Fleischman

Extra Notes:

This easy marinade makes for a distinctly bourbon-flavored steak that is great on top of a salad, alongside stir-fried vegetables or even on a sandwich. Hangar is a prized cut otherwise known as the "Butcher’s Steak," being well known for its flavor, texture and lower price point.

Prep Time: 12 hours beforehand
Cook Time: 10 minutes
Level: Easy

Serves 2–4

Recipe:

1/2 cup Maker’s Mark® Bourbon
6 tablespoons low sodium soy sauce
1 teaspoon fresh ginger, finely grated or minced
1 teaspoon garlic, pressed or minced
1 tablespoon shallots, minced
1 pound hangar or skirt steak, trimmed
1/4 cup heavy cream or veal stock (optional)


  1. To make the marinade, combine ingredients in a small saucepan. Bring to a boil and simmer for 1 minute. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.
  2. Add the beef to the cooled marinade, stir to evenly coat and refrigerate overnight for no more than 12 hours.
  3. Dry the beef with paper towels. Heat a large pan/skillet over high heat. Sear the beef 3 minutes on each side for medium rare, remove from the pan and rest meat. Cook down excess marinade as a pan sauce whisking a little cream or veal stock in at the end. Slice and serve.