Francis mallmanns recipes

This dish was the best thing I ate in Argentina. I happened upon it at Francis Mallman’s 1884 restaurant and it was amazing! So, this is a pretty direct copy of that. Or my guess at how each element of the dish was created.

Francis mallmanns recipes

Depending on the size of the steak, this is enough for one or two people, though the potatoes are for one portion.

Steak:

• Cast Iron pan
• Choice grass-fed beef steak (in this case we use a porterhouse, but really you could use any piece.

  The thicker the better, over an inch is recommended)

• cooking oil
• butter
• spring of thyme or oregano
• clove of garlic

Chimichurri;

• 1 cup minced parsley
• 1/2 cup minced oregano
• 2 cloves of garlic
• 1 teaspoon dried chili flake
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• salt and pepper

Patagonian Potatoes

• 1 large russet potato
• 2 tablespoons clarified butter
• salt
• large cast iron pan

Start by making the potatoes.

Peel the potato and slice into very thin circles using a mandolin, maybe half