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White plate with sliced bourbon brown sugar grilled hanger steak with drizzled pistachio pesto and grilled sweet potatoes. Served with side bowl of pistachio pesto.
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Bourbon Brown Sugar Grilled Hanger Steaks and Grilled Sweet Potato Wedges with Pistachio Pesto

Sweet and savory dish that adds new life to your beloved "meat and potatoes" meal
Prep Time12 hrs 30 mins
Cook Time30 mins
Total Time13 hrs
Course: Main Course
Cuisine: American
Keyword: grilled hanger steaks
Servings: 4 servings
Author: Chef David Rose

Equipment

  • Food Processor

Ingredients

Bourbon Brown Sugar Marinade

  • 1/2 cup olive oil
  • 1/3 cup bourbon
  • 1/4 cup soy sauce
  • 1/4 cup sherry vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 3 garlic cloves, finely minced
  • 1/4 teaspoon crushed red pepper
  • pinch of kosher salt
  • pinch of ground black pepper

Hanger Steak

Pistachio Pesto

  • 1/4 cup roasted unsalted pistachios
  • 1 large garlic clove, roughly chopped
  • 1/2 cup Italian parsley
  • 5 basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 1 tablespoons sherry vinegar
  • Juice and zest of 1/2 lemon
  • 1/4 teaspoon crushed red pepper
  • Kosher salt
  • Ground black pepper

Grilled Sweet Potato Wedges

  • 1 large 1 lb., sweet potato, sliced in half crosswise and cut into 16 wedges
  • Pistachio pesto
  • 1/3 cup grapeseed oil
  • 2 oz. Parmesan cheese wedge, grated
  • Kosher salt
  • Ground black pepper

Instructions

Bourbon Brown Sugar Marinade

  • Combine all ingredients in a medium-sized bowl and whisk until well incorporated.

Hanger Steak

  • Thaw hanger steaks and pat dry on all sides with paper towel. Liberally season with salt and pepper on all sides and allow to sit in refrigerator uncovered for 30 minutes.
  • Place steaks in a zip top plastic bag and pour marinade over steaks. Remove all air from bag, zip closed, and place in refrigerator.
  • Marinate steaks for 8 to 12 hours in refrigerator, flipping bag halfway through marination time.
  • After marinating steaks, remove from bag and allow to come to room temperature, about 30 minutes.
  • When steaks are marinated, preheat grill to 500 degrees F using direct heat. Clean and oil grill grates.
  • Grill steaks 5 minutes on one side, flip steaks and continue to grill for another 4 minutes. Remove from grill for medium-rare doneness. (To cook to a higher desired temperature, refer to Omaha Steaks grilling chart.)
  • Allow steaks to rest for 8 minutes, then slice on the bias.
  • Serve with grilled sweet potato wedges and pistachio pesto.

Pistachio Pesto

  • Combine all ingredients, except salt and pepper, in food processor. Blend until smooth and well-incorporated; season to taste with salt and ground black pepper.

Grilled Sweet Potato Wedges

  • Preheat grill to 500 degrees F.
  • In a large cast iron pan, fill halfway with water and add a heavy pinch of kosher salt. Place on preheated grill over direct heat and bring water to a boil.
  • Boil sweet potatoes for about 5 minutes, or until fork-tender but slightly al dente.
  • Remove sweet potatoes and cast iron pan from grill. Drain potatoes and run cold water over until potatoes reach about room temperature.
  • Toss sweet potatoes with grapeseed oil and lightly season with salt and ground black pepper on all sides.
  • Grill sweet potatoes for 2 to 3 minutes on each side, or until grilled marks are achieved and potatoes are browned.
  • Remove sweet potatoes from grill, drizzle with pistachio pesto, and finish with freshly grated Parmesan cheese.
  • Serve with sliced hanger steak and enjoy!