Bourbon Marinated Hangar Steak
by Adam Fleischman, Chef, Umami Burger
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
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)
- 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.
- Add the beef to the cooled marinade, stir to evenly coat and refrigerate overnight for no more than 12 hours.
- 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.