Francis Mallmann's Hanger Steak Dinner Kit for 4

• Pack ship with ice packs, may thaw in transit.
• If cooking within 3 days, store steaks and sauces in the refrigerator.
• If saving to use later, steaks and sauces may be kept frozen for up to 30 days.

To Serve

Steaks: Home Grilling

• Thaw steaks and chimichurri completely in the refrigerator for at least 12 hours.
• About an hour before cooking, remove steaks from their packaging and pat dry with a paper towel. Allow them to come to room temperature.
• While steaks are tempering, preheat your grill with 1 high heat zone and 1 medium-low heat zone.
• Season steaks generously on all sides with salt and place them on the high heat zone of your grill.
• After 2-3 minutes gently rotate the meat 90 degrees. If steaks flare up or start to burn, move them to the medium-low zone of your grill.
• After another 2-3 minutes, turn the steaks over and cook for another 4-6 minutes.
• Transfer the steaks to a platter and let rest for 5-10 minutes.
• Serve with chimichurri and enjoy!

Steaks: Cast Iron Pan

• Remove the steaks from the fridge or cooler, giving them enough time to come to room temperature. (Their temperature will affect the way that heat enters the meat. If it is cold when you put the meat on the pan you risk toughness).
• Heat your cast iron pan to medium-high heat.
• Cook the steaks until you have even browning, flip it to finish cooking (about 3-6 minutes per side).
• Transfer the steaks to a platter and let rest for about 5 minutes.
• Serve with chimichurri and enjoy!

Steaks: Open Fire Experience (Recommended)

• Defrost in the refrigerator for at least 12 hours.
• About an hour before you plan to serve the meat, start a wood fire off to the side of the grill
• In Argentina, we use a large iron basket for the fire, with a wide grate that allows the larger coals to drop through so you can easily move them under your cooking grill
• Remove the steaks from the fridge or cooler, giving them enough time to come to room temperature. (Their temperature will affect the way that heat enters the meat. If it is cold when you put the meat on the grill you risk toughness)
• Shovel or rake a 2-3 inch bed of coals under the grill grate. This bed should extend for about 3 inches beyond the perimeter of the grill, so that every part of each steak will receive uniform heat
• The grill grate should be 3 to 4 inches from the coals. Wait for the coals to cover over with a layer of whitish ash. You can test the temperature by placing your hand almost at the level that the meat will cook
• The fire should be medium – high, and it is ready when you can hold your hand there for only 2 1⁄2 seconds
• Salt the steaks to taste
• Using tongs, grease grill grate with a piece of fat or a clean cloth or paper towel moistened with olive oil or other cooking oil
• Place the meat on the grill. You should hear a nice sizzle
• Leave the steaks alone and don’t move them
• After 5 minutes, gently lift one edge to check the sear marks on the meat
• If they look just right at that point, rotate the meat 90 degrees. This will créate a cross hatch pattern and keep the meat from burning where it is in contact with the grill
• After another 4 minutes, turn the steaks over and cook for another 5 minutes
• As before, check to make sure the meat doesn’t burn where it touches the grill, and rotate the steaks if necessary for another 4 minutes or at the desired temperature
• Transfer the steaks to a platter and let rest for 3 minutes
• Serve with chimichurri. and criolla
• Enjoy!

Chimichurri & Llajua Sauce

• Fully thaw in the refrigerator and serve alongside your steaks.

Side Dish Inspiration *not included

• Roasted potatoes: Use your favorite recipe to accompany your feast
• Ratatouille: Slice zucchini, tomato, and japanese eggplant into thin rounds and toss with salt and olive oil or clarified butter. Shingle them into a roasting pan, top with fresh oregano, and roast at 400F until it begins to brown on top. Serve hot!