Bourbon Hanger Steak with Mango/Ginger Glaze over Cauliflower Puree

Main Ingredients
bourbon cauliflower ginger mango steak potatoes
Battle
steamanginflower
Course
main

When I heard this challenge, I was so excited. I just love steak, so I knew I wanted to find a great marinade and let it sit and soak for hours and then add a mango/ginger glaze to it when it was done and ready for the grill. I also love cooking with spirits and bourbon is a favorite. I thought this dish was going to burst with flavor and knock me out. Alas, it was good, but not the spectacular knock-down I thought it would be.

I marinated the steak in a soy sauce/bourbon/ginger brown sugar concoction with garlic and all this good stuff and then I topped it with a glaze of mango/ginger and even chipotle peppers in adobe sauce (note, I used too much, was terrified the dish would be inedible, less is more when cooking with them). I was expecting the flavors to pour out but while the meat was extremely tender, there was no definable flavor to the steak. You couldn’t really distinguish any one ingredient. It wasn’t even too spicy. Thinking the steak would have such a bold flavor, I made a cauliflower puree/mash to be a nice, blander accompaniment.

Family’s take: Hubby: “It’s really tender. Very tasty, not spicy at all. No, I can’t taste any mango or ginger. Cauliflower mash is really good.” He ate the whole plate and had more steak and puree. Daughter: “Steak is fine, but I really like the cauliflower, it’s soooo good. Do you have more?” I gave her the rest and she cleaned her plate. Me: “Very tender meat, juicy, relatively unflavorful – wondering if I simply needed to add salt? Cauliflower mash – totally fine and yummy. The family licked the plates clean so while I might not make this particular marinade again, it was edible and successful. So, without further ado, the recipe:

Recipe

Bourbon Hanger Steak with Mango/Ginger Glaze over Cauliflower Puree

Preparation

FOR THE STEAK:

  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup bourbon
  • 2 tablespoons brown sugar
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons sesame oil
  • 2 garlic cloves, minced
  • 2 scallions sliced and diced
  • 1 1/4 to 1 1/2 pounds hanger steak

Mix all the ingredients up to the steak. Then marinate the steak in a bag with ingredients for 2 - 8 hours. (I was concerned about marinating it overnight thinking the bourbon would be too strong - should have done it in hindsight and added salt)

FOR THE "ON THE GRILL GLAZE":

  • 2 - 3  mangos
  • 1 cut up tomato
  • 1 tbs lemon juice (or lime is fine and possibly better)
  • 1/2 teaspoon chipotle peppers in adobe sauce (I used one whole one and it was too much - less is better)
  • 1 teaspoon chopped fresh ginger

Mix all ingredients in blender until smooth and set aside

FOR THE CAULIFLOWER PUREE/MASH

  • One whole cauliflower, cut up
  • 1 cubed peeled potato (I used Yukon Gold)
  • 1/2 cup or more of milk to consistency liking
  • about a quarter stick of butter (I know, I know, but I like butter)
  • salt

Boil the potatoes for 8 minutes, then add cauliflower for another 8 minutes until tender. Then drain. Put back in pot and add butter a tablespoon at a time... add milk and salt and then I use a hand blender to mash while in the pot - makes my life easy. Add more butter as needed.

Instructions:

Place marinated steak on grill and baste with "on the grill mango/ginger glaze" - turn, reglaze and cook to desired doneness.  Transfer meat to a cutting board and let rest 5 to 10 minutes. Slice thinly against the grain and then place over cauliflower Puree.

SERVING SUGGESTION: I like to place the cauliflower mash on the bottom of the plate and serve the meat on top - I think it soaks in any sauce nicely.

Comments or Suggestions