
Bourbon Marinated Hangar Steak
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.
Servings: 2–4
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Ingredients
- 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)
Instructions
- 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.
Tags: Recipes, Entrees, Soy Sauce, Ginger, Garlic, Shallots, Hangar Steak, Hungry