\u201cSweet and savory\u201d is the name of the game and this dish delivers big time! From the beefy flavor of a well-marbled Omaha Steaks Hanger Steak<\/a> to the pleasantly surprising pistachio pesto-drizzled sweet potato wedges, every one of your taste buds will be rewarded with every single bite.<\/p>\n Your bourbon brown sugar grilled hanger steaks and grilled sweet potato wedges with pistachio pesto all hinges on quality ingredients. The right ingredients make the difference between food and an experience. That\u2019s why the star of this recipe is Omaha Steaks Hanger Steaks. Full of juicy, beefy flavor and boasting a remarkably tender consistency, this cut is a butcher\u2019s best-kept secret that many people are missing out on! Learn more about the hanger steak, from where it gets its name to how to cut it, in our Butcher\u2019s Guide: What is a hanger steak?<\/a><\/p>\n Chef\u2019s Tip: <\/strong>It takes 8 to 12 hours to reach marinaded perfection, so start prepping this meal the night before or as soon as you start your day.<\/p>\n Marinading is not only the first step in this recipe, it\u2019s also one of the most important ones. You may be tempted to skip ahead and save yourself 8 \u2013 12 hours, but you\u2019ll also be denying yourself next-level flavor and exquisite tenderness. To create this delicious marinade, simply combine all ingredients in a medium-sized bowl and whisk until well incorporated.<\/p>\n While this simple and delicious recipe would taste great with any steak, the addition of the supremely tender Omaha Steaks Hanger Steak<\/a> makes it even more spectacular. Hand-selected and expertly cut by master butcher\u2019s, this steak is then aged at least 28 days to enhance its already-coveted tenderness. To prepare, first thaw your hanger steaks<\/a> and pat them dry on all sides. Next, liberally season all over with salt and pepper and place in your refrigerator uncovered for 30 minutes to give the seasoning time to truly imbue its flavor. Finally, complete the marination process by placing the steaks in a zip top plastic bag and pouring the bourbon brown sugar marinade over them, coating them entirely, and leave them in the refrigerator for 8 to 12 hours, flipping the bag halfway through marination time.<\/p>\n Your patience is about to pay off! Once your steaks are extra tender and wonderfully marinated, remove them from the bag and allow them to come to room temperature, which should take about 30 minutes. In the meantime, preheat your grill to 500 degrees F using direct heat and clean and oil the grill grates for the best, most even cooking experience. Grill your steaks for 5 minutes on one side, then flip and continue to grill for another 4 minutes until they\u2019ve reached ideal medium-rare doneness<\/a>. Not an expert on the grill yet? Our steak grilling guide for beginners<\/a> has all the information and helpful tips you need! Once they\u2019re grilled to perfection, allow steaks to rest for 8 minutes, then slice on the bias, which simply means to cut it diagonally.<\/p>\n Making this light, slightly sweet, nutty sauce is fast and easy! Just combine all the ingredients, except salt and pepper, in a food processor. Then simply blend until its smooth and well-incorporated and season to taste with salt and ground black pepper.<\/p>\n It\u2019s time for the last piece of this delicious puzzle: naturally sweet and nutrient-rich sweet potato wedges. First, preheat your grill to 500 degrees F and fill a large cast iron pan halfway with water and add a heavy pinch of kosher salt. Then place the pan on your preheated grill over direct heat and bring the water to a boil. Boil the sweet potatoes for about 5 minutes, or until they\u2019re fork-tender but slightly al dente.<\/p>\n Once your sweet potatoes are done, remove and drain them, then rinse with cold water until they reach room temperature. Toss your perfectly cooked sweet potatoes with grapeseed oil and lightly season with salt and ground black pepper on all sides. Grill them for 2 to 3 minutes on each side, or until grilled marks are achieved and potatoes are browned. Finally, remove them from the grill, drizzle with savory pistachio pesto, and put the finishing touch on them with some freshly grated Parmesan cheese.<\/p>\n Serve as the wonderfully sweet and savory side to your tender, marinated-to-perfection sliced hanger steak and dig in!<\/p>\nTools You\u2019ll Need Before You Start<\/strong><\/h4>\n
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How to Cook Bourbon Brown Sugar Grilled Hanger Steaks and Grilled Sweet Potato Wedges with Pistachio Pesto<\/strong><\/h2>\n
1. Pour Some (Brown) Sugar on it<\/strong><\/h3>\n
2. Marinade the Butcher\u2019s Favorite Steak<\/strong><\/h3>\n
3. Grill Your Perfectly Marinaded Steak<\/strong><\/h3>\n
4. Get Nutty With Some Pistachio Pesto<\/strong><\/h3>\n
5. Save the Sweetest for Last<\/strong><\/h3>\n
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