Parrillada (events only)

• 4 oz hanger steak
• 1 house made chorizo (5 oz)
• 4 oz of ibérico pork meat (pluma, secreto or other)
• 4 pre-seared piquillo peppers
• 9 oz french fries
• 4 scallions
• 1 ramequin with romesco sauce (cut with olive oil and sherry vinagar so it's thinner)
• 1 ramequin with Garlic allioli
• 1 ramequin with Salsa verde moruno.

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Procedure for service:

Follow the steps for a successful hot and perfectly cooked plate of meats. As soon as the chef gets the ticket he should fire the parrillada, then you will.

• Season pork meat and hanger steak with salt and olive oil on a tray. Chorizo doesn’t need since its already seasoned.
• Sear chorizo, pork meat and hanger steak a la plancha.
• At the same time, sear the scallions a la plancha, set aside on a small sheet tray. Place 4 piquillos also on the tray.
• Keep adding to the tray the pieces of meat when they are on point ; (two minutes away in oven from been ready)
• Hanger steak should be medium rare to rare.
• Pork iberico should be almost medium.
• Chorizo should be almost all the way cooked
• Once you have all the meats and vegetables on the tray. Set aside until FIRE.

Final presentation:‍

• FIRE THE FRENCH FRIES. And PLACE THE TRAY in the oven to heat up all the meats and finish cooking for about 2-3 minutes. Remove from oven and let rest the meat for 2-3 minutes
• In a board, put the ramequins of salsa verde, romesco and allioli. Cut the meats and place with vegetables as pictured
• At the pass the chef will drizzle with olive oil and season with fresh pepper and maldon salt.

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• Make sure all the meats get heat up at the same time so everything is hot.
• French fries are better when crispy outside and creamy inside.