• 4 of Flora Butcher’s Prime Cut Hanger Steaks
  • 1/4 cup J. Olive Co. EVOO
  • 1/4 cup satsuma juice
  • 1/4 cup J. Olive Co. Traditional Balsamic
  • 1 shallot minced
  • 3 garlic cloves, minced
  • 2 sprigs fresh thyme
  • salt and pepper to taste


  1. Whisk all of the ingredients together in a bowl until emulsified.
  2. Place steaks and the marinade in a ziplock bag and let it sit in the refrigerator for at least 4 hours.
  3. After marinating, allow steaks to slowly drain for about 20 minutes.
  4. While draining, heat your grill to medium high heat.
  5. Cook the steaks until 130 degrees for medium rare. They are thin so they don’t need to cook up to as high a temp.
  6. While cooking, move them often to get all sides caramelized evenly.
  7. Let rest for 5-10 minutes under a clean dish towel. Then slice and shingle on the plate
  8. Top with chimichurri.

Recipe courtesy of Flora Butcher

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