When the steak is so good you completely forget plates exist and try to do a "nice presentation" on the cutting board. Chef JP's videos always make me want to cook. I get bored cooking dinner and then I watch his video and it makes me want to cook again!
Chef, we love all your presentations, casual or otherwise. We appreciate your sense of humor. Watching you cook makes many of us hungry and eager to prepare the dish for the enjoyment of family and friends. Merci, chef. Vous êtes toujours LE MEILLEUR.
Chef! You have no idea how refreshing it is to see that even a Master has moments where he gets ahead of himself! Thank you for being so humble and genuine. It gives us all hope!
For skirt steak, chef, I usually crank an iron skillet all the way up until is screaming hot, and then sear them for like 2 min a side. Then i wrap them in aluminum foil and have them rest for like 5 min. They come out SUPER soft and tender.
I do this with Skirt steak all the time. My marinade of choice is Tequila, lime juice, garlic, cilantro, marjoram, tamari, and serranos for some heat. Great for Asada tacos, Fajitas, or eating it right off the cutting board. Fantastic video as always, Chef! My mouth was watering watching that beautiful Maillard reaction.
Yup. I use it for tacos as well. Lots of lime, hot peppers, garlic. I don't marinate in tequila but I might be sipping some as I go. Or beer. Fun summer cooking.
In Argentina we call that "Entraña", do it with a lot of fire round and round, salt an pepper only. Chimirrurri here is garlic, parsley, salt, pepper, ground chili, olive oil.
Thank You Chef Jeanne Pierre.. I have made at least 30 -40 of your recipes this year, I have not had a bad one yet!! The best part is I have also learned many cooking skills that i apply to other recipe's and that have become part of my regular routine.. A lot of these recipe's freeze great. I have used 1 cup silicon freezing trays for a lot of the recipes and then freeze them in 1 cup blocks. I take them to my boat and get to eat gourmet from scratch meals even in a small sailboat Galley. Just made the Beef stock last weekend, looking forward to using that in my sauces!!!
Last weekend I smoked a 15 lb packer Brisket. I made your Potatoes Au Gratin. And my dinner guest loved them. Thank you for all the great recipes. And thank you for making a at home cook a better cook with all your lessons here on UA-cam.
In past, I would marinate in some of the chimichurri and then serve skirt with the remaining reserved chimichurri. Watched this and absolutely loved the thyme, rosemary marinade then serving the chimichurri with potatoes. 😘 chef you are so fun to watch and learn. Merci.
2:20 - 2:33 - As a Mexican American. I can confirm this Chef knows exactly what he is talking about. You educate us all Chef Jean-Pierre. I look forward to your next video. Keep up the great work. Órale!
"I was more interested in eating, than making a nice presentation..." I see you struggle with real world problems too chef! Made my day to hear that lol
I love this guy so much!!! Why has nobody created a meme out of him right after he takes a delicious bite out of something, that expression is gold with the finger wave too!!
You did it again! I never even thought about about making skirt steak before this video. I followed your instructions and the result was out-of this world...tender, delicious, truly melt in your mouth. Thank you so much.
Every time I'm looking for a new and impressive recipe I always search UA-cam for something you've done. I've never been disappointed! Thank you for your awesome videos and I love your easygoing cooking style.
I made a pork wellington using your recipe and it turned out amazing. The puff pastry was too expensive for me to get at least from what I could find here so I used Pillsbury crossiant dough and just added flour and rolled it out. The only thing I didn't use was the mustard because I forgot the recipe called for mustard. But it came put well. Was probably too big a serving size for one person though lol.
You crack me up Chef!!! Thank you for sharing what I have believed for years, cooking is fun!! And therapeutic for me. And such joy to share with family and friends!!!
Dear Chef Jean-Pierre -- this is a love letter! Love your cooking, love your spirit! So glad I found your channel. So inspiring and fun. Kudos to your editor and crew, too!
Hey Chef! Your video is so appropriate for our current times. In Australia, meat is becoming so expensive that I am looking for recipes for those secondary cuts of meat like hanger steak. I have heard and know from the taste that it is one cut that the butchers keep for themselves, so that is enough of a recommendation for me. Your new potato recipe is a joy! I grow potatoes in my garden and I am never patient enough to wait for them to grown to full size. Your knife skills are very inspiring also. Usually someone would see that and want to give up but for me it says that I just need to keep practicing. Love your Channel. Cheers from Down Under!
Back in grade school after school I would watch cooking shows, I am glad to add you to those great chefs, it was the sixties, Graham Kerr, Paul Prudhome, Julia Childs, Justin Wilson so many others that I actively remember and sporadically remember, your skills and knowledge look great, glad to have found your channel, we are never too old to learn...
Traditional Uruguayans make their Chimichuri with hydrated oregano, garlic, olive oil and vinegar, but your version looks pretty spectacular...I'm gonna definitely give that a try. Beautiful as always, Chef.
Smile on my face again and again! More steak videos please. Not just a BBQ grill, but fish and steak Surf and turf! Thanks for advising on the outside belly. You're amazing Chef St. Pierre.
Dear Jean-Pierre, I love everything you make! So happy to see you making these wonderful videos, so we can learn from you! It is just as good now as it was years ago in the Left Bank! Merci Beaucoup, mon ami! God Bless you!
Yay! It’s 1am in the early hours of Friday morning…. Here in New Zealand…So it’s time for another fabulous offering from our friend …….Chef Jean-Pierre 💙💙 Bravo and I just loved the rustic presentation JP…xx
1 am Friday morning?? It's 8.20 am Thursday here in Arizona......you must be from the future! Or I'm living in the past! Ha ha! Yes, you can't get more rustic of a presentation than throwing everything on a cutting board.
First time viewing ypu and I am truly enchanted with your personality, charisma and of course your cooking and cooking tips! Subscribed! Making Churrasco today and marinated first! Thank you Chef Jean Pierre!❤🎉🎉🎉
My Friend! This video is MOST EXCELLENT! Often when I have a party (especially in the summer during traditional grilling season) I will make an appetizer, and just put it on a clean cutting board for the guests to nibble on while the main course is cooking. Not quite a charcuterie, just a little something. This is a very quick, delicious, apatite builder, and really gets the guests ready to enjoy our delicious entrée. I haven't made this particular dish yet, but it's going to happen this weekend! You sir, have made my house the "go to" place for wonderful parties and get togethers because you help me create delicious. Thank you for improving my skills. Thank you for all you do, Bruce
This video is now celebrating its 2 year anniversary! Congrats, Chef! I always use this youtube to remind me NOT to cook a steak too long in an effort to make it get "color"! In this example, the Chew demonstrated how to turn a Skirt Steak into a shoe! (He also sold me another bottle of his wonderful olive oil!) Happy Cooking!
Hi Chef Jean-Pierre, I just want to thank you for your videos, full of experience, great pedagogy of cooking, and humour...it is very precious and it feels good!!! Long live the Chef!!!! Philippe Noireaut, Montréal, Québec-Canada
Aloha chef Jean Pierre i couldn't find any skirtsteak on my island so I used ribeye steak let me thank you for the marinate that is a killer my friend. We grilled on an outdoor grill I made your chimmi churri. Please show us more delicious recipes, you are the men. Everything was so yummy and tasty. We had no Leftovers. Be healthy don't go Nowhere. Your friend from Hawaii .
Afternoon Chef J-P, the skirt steak looks amazing so does the marinade. Not complicated or unobtainable ingredients. All the right sauces and herbs to complicate each other. The potatoes also look to make this complete. Thank you for your teachings, it is much appreciated by all the viewers. Go well, kind regards.
AH HA!!! I love to reminisce when watching you. 🤗 I cannot recreate my Mom's egg noodles so the bag will suffice. However I've tried almost every cut of beef to recreate her beef & noddles. IT WAS SKIRT STEAK!!! I could tell by the texture. Thank you very much. 🥰
I made almost the same thing last weekend. I served it with sautéed asparagus and blistered cherry toms on the vine. I used the pan and my blow torch to finish them off. 😊yummy
We discovered this channel a year of so back and have learnt so much from watching your tutorials. Thank you for all of the efforts that you put in to making great cooking accessible to viewers around the world. I appreciated this one particularly because you use a less obvious cut of meat. Here in England it can be difficult to find cuts like brisket, skirt, flank, unless you have a good butcher near by. We are lucky in that we can buy meat direct from the farm. Will be trying this recipe very soon.
I like how you pronounce WORCHESTER sauce, French accent, will never go out of you. But this is something why you one of my favorite chef in the world.
Excellent. I am going to do this right now. I bought some beef from a local rancher here in Florida and I have a fantastic looking piece of Outside Skirt.
If nothing else, you have appreciate that fact that he admits that he is so busy eating that he forgot about presentation. Great video, I think I will try it this weekend.
Can't wait to try this cut....We are trying to do a carnivore based way of eating, so the more variety of cooking meats, the better chance of success. Thank you Chef.
CHEF!!! Gratz on reaching 700k subscribers! How awesome is that! Been with you since 150k and it is no wonder you are crushing the food world on YT.... Now, back to work! Let's get a MILLION!
Anytime I try a new type of steak besides my normal rib cut or tenderloin I find myself jumping on youtube and searching for Chef Jean-Pierre. You sir have become my cooking library lol. Your recipes are the best!
That video made me smile, many thanks Chef! I’ve done all kinds of steaks, flank, hanger, rib eyes etc and always looking for a different take and this one made me smile! Thanks!
Thank you Chef! As always, you deliver a fantastic recipe with great humor, presentation and amazing flavor. If I want to try a new recipe you’re the one I look up.
Chef...I have had the same problem as you with trying to get grill marks on an indoor pan. I think the issue is that the "ribs" on the pan are not tall enough to get the meat out of the juices. As you have said, liquid is the enemy of browning. I started looking for grilling pans that had a much taller rib and that solved my problem
I was always afraid of skirt steak... until now. Finally found the courage to make that delicious cut of meat. The potato idea is awesome. Watching you cook and cut the meat...I swear i could smell it and taste it. I now have Saturday's dinner. Thank you chef JP.
I just wanted to come back to leave a comment. Thank you very much chef Jean for your illustration. I pair mine with mash potatoes and homemade gravy, and asparagus tips with herbs, lemon s/p, and pecorino Romano. Dinner was fantastic. I wish I could share pictures on UA-cam.
That is a nice marinade 😊 my favorite way to marinade a skirt steak i with garlic, oil, teriyaki sauce, and orang juice. I also throw in some sesame seeds if I have them. Next, on to the grill! Comes out delicious 😊
Hello Chef. Greetings from Canada. I will try this recipe for sure. Congratulations on reaching 700K subscribers! Enjoy your channel immensely and your professionalism. Thank you for passing on your vast knowledge to us.
What a delicious way to prepare skirt steak. Here in Texas the emphasis is on dry rub, and I KNOW this marinade is going to be far superior! Skirt steak used to be affordable. Now it has gotten so expensive here that I rarely buy it. You've inspired me to try them once again and I look forward to making this often! Thank you!
Many bold flavors, a pepper like the Scotch Bonnet can be a 'make it it or break it' ingredient, and on the herb side so is rosemary. But this looks delicately balanced.
Another winner! And I suddenly thought of a "food history" question you might know the answer to, Chef. Before we all heard about and knew the Japanese word "umami" we still TASTED it, so I wonder, since I consider French cuisine the kind of "mother of them all" did the French have a word for "umami" before we all started using umami to describe it? Thanks!
What a delightful recipe! Love your sense of humor and your teaching technique. You encourage all of us by saying cooking like any other skill [i.e. playing piano, etc] takes practice! Never buy skirt steak thinking it must be tough. Thanks for teaching me better! Can’t wait to try this. ❤️
Mama Mia! I think u were a little hungry, u usually don’t eat while u cook. I love the way ur facial expressions are when your enjoying the food. Thanks again! God Bless America 🇺🇸
Chef...do you consider skirt steak the same as flank steak? I've been making this for my boys for years. I marinate it to almost certain death, but when it's grilled...it's just fabulous.
@Nancy I am not Jean-Pierre, but here is my opinion. Outside Skirt steak is a totally different flavor and cut than Flank steak. Also, Inside Skirt is far less tender and flavorful than Outside Skirt IMO. I hope this helps..
When the food is so good you focus only on eating it! I’m making skirt steak right now but I’m using my air fryer and broiling it. Hope it comes out good.
Absolutely love the cutting board presentation. , Love it!!!!! Go with your gut and you did, and well do e ,I will definitely try this recipe because I love skirt steak, great flavor
I simply love his chaotic but somehow super laid back energy 😍😍🤣🤣🤣
well said
When the steak is so good you completely forget plates exist and try to do a "nice presentation" on the cutting board. Chef JP's videos always make me want to cook. I get bored cooking dinner and then I watch his video and it makes me want to cook again!
Well, steaks in restaurants ARE sometimes served on a wooden plate, so all is fine! :)
Remove reply option now
#WeWantPlates
😂😂😂
Totally my thoughts. Just love it! Thank you❤
I stopped drooling when I was about 2 years old, but, ever since I'm watching JP's video's, I'm drooling again... 🤤
Chef, we love all your presentations, casual or otherwise. We appreciate your sense of humor. Watching you cook makes many of us hungry and eager to prepare the dish for the enjoyment of family and friends. Merci, chef. Vous êtes toujours LE MEILLEUR.
Your saying it, just like I might have put it. And especially in this video he shows how fond he is for the taste of the sauce and meat. I like that.
amen to that ^^
That was an unexpected "presentation". I might try paper plates though.
Yeah.
What he said.
:-D
Oui, oui. Vous êtes toujours, le Meilleur!!!! Je t'aime Chef Jean Pierre!
Chef! You have no idea how refreshing it is to see that even a Master has moments where he gets ahead of himself! Thank you for being so humble and genuine. It gives us all hope!
For skirt steak, chef, I usually crank an iron skillet all the way up until is screaming hot, and then sear them for like 2 min a side. Then i wrap them in aluminum foil and have them rest for like 5 min. They come out SUPER soft and tender.
Taste is the best indicator of a good dish .
I do this with Skirt steak all the time. My marinade of choice is Tequila, lime juice, garlic, cilantro, marjoram, tamari, and serranos for some heat. Great for Asada tacos, Fajitas, or eating it right off the cutting board. Fantastic video as always, Chef! My mouth was watering watching that beautiful Maillard reaction.
Yup. I use it for tacos as well. Lots of lime, hot peppers, garlic. I don't marinate in tequila but I might be sipping some as I go. Or beer. Fun summer cooking.
Hi!
Your recipe sounds wonderful!
In Argentina we call that "Entraña", do it with a lot of fire round and round, salt an pepper only. Chimirrurri here is garlic, parsley, salt, pepper, ground chili, olive oil.
Thank You Chef Jeanne Pierre.. I have made at least 30 -40 of your recipes this year, I have not had a bad one yet!! The best part is I have also learned many cooking skills that i apply to other recipe's and that have become part of my regular routine.. A lot of these recipe's freeze great. I have used 1 cup silicon freezing trays for a lot of the recipes and then freeze them in 1 cup blocks. I take them to my boat and get to eat gourmet from scratch meals even in a small sailboat Galley. Just made the Beef stock last weekend, looking forward to using that in my sauces!!!
Your Wellington and Fillet recipes came out amazing, we cant wait to try this next! Merci Chef
Awesome 👏
You'd love the prime rib
Isnt Chef Jean-Pierre dead for few years now?
@@gmanGman12007 hell no
@@gmanGman12007 Not at all, he is quite well and living in Florida
Last weekend I smoked a 15 lb packer Brisket. I made your Potatoes Au Gratin. And my dinner guest loved them. Thank you for all the great recipes. And thank you for making a at home cook a better cook with all your lessons here on UA-cam.
Making this on a cold rainy Winter Solstice evening, to remember warmer times and old friends.
7.30 am in Australia and I know what I’m trying tonight for dinner. It’s always such a pleasure to watch you Chef JP
Did you manage to find actual skirt steak? I'm in qld and most butchers give you flank when you ask for skirt
Also, thank you for explaining cutting beef either "with" the grain or "across" the grain. A lot of folks don't know the difference!!
In past, I would marinate in some of the chimichurri and then serve skirt with the remaining reserved chimichurri. Watched this and absolutely loved the thyme, rosemary marinade then serving the chimichurri with potatoes. 😘 chef you are so fun to watch and learn. Merci.
Merci Jean Pierre . Tu m ‘ a donner des bon souvenir.
I am a chef and an expert on skirt steak. I have sold literally tons of it. I love these videos they are always very accurate.
2:20 - 2:33 - As a Mexican American. I can confirm this Chef knows exactly what he is talking about. You educate us all Chef Jean-Pierre. I look forward to your next video. Keep up the great work. Órale!
Chef Jean Pierre is the only chef on YT with 700k friends and lets them know in each video they are his lovely friends.
"I was more interested in eating, than making a nice presentation..." I see you struggle with real world problems too chef! Made my day to hear that lol
I love this guy so much!!! Why has nobody created a meme out of him right after he takes a delicious bite out of something, that expression is gold with the finger wave too!!
Half this show is watching chef Jean Pierre enjoying his meal... Mmmm, that's amazing!
Excellent show Chef Jean Pierre!
Thank you and much love!
I see a new Chef J-P video, I stop what I'm doing and watch. Thanks for your videos Chef!
You can always tell when Chef is amazed at his own work. He hit that skirt steak and never looked back!😆👏👏
This man is in a class of his own.
You did it again! I never even thought about about making skirt steak before this video. I followed your instructions and the result was out-of this world...tender, delicious, truly melt in your mouth.
Thank you so much.
Every time I'm looking for a new and impressive recipe I always search UA-cam for something you've done. I've never been disappointed! Thank you for your awesome videos and I love your easygoing cooking style.
I made a pork wellington using your recipe and it turned out amazing. The puff pastry was too expensive for me to get at least from what I could find here so I used Pillsbury crossiant dough and just added flour and rolled it out. The only thing I didn't use was the mustard because I forgot the recipe called for mustard. But it came put well.
Was probably too big a serving size for one person though lol.
Congrats on 700K subscribers, dear Chef Jean-Pierre🥂May God bless you.
-love and regards.
You crack me up Chef!!! Thank you for sharing what I have believed for years, cooking is fun!! And therapeutic for me. And such joy to share with family and friends!!!
🙏🙏🙏❤️
Dear Chef Jean-Pierre -- this is a love letter! Love your cooking, love your spirit! So glad I found your channel. So inspiring and fun. Kudos to your editor and crew, too!
@nutellacrepe Thank you so much!❤️
I have referred to this video several times for instruction. Chef Jean-Pierre is an national treasure - les Etats Unis et France. Merci mon ami.
Hey Chef! Your video is so appropriate for our current times. In Australia, meat is becoming so expensive that I am looking for recipes for those secondary cuts of meat like hanger steak. I have heard and know from the taste that it is one cut that the butchers keep for themselves, so that is enough of a recommendation for me. Your new potato recipe is a joy! I grow potatoes in my garden and I am never patient enough to wait for them to grown to full size. Your knife skills are very inspiring also. Usually someone would see that and want to give up but for me it says that I just need to keep practicing. Love your Channel. Cheers from Down Under!
Thank you Craig 🙏😊
I followed ur directions and I was shocked how excellent it came out. I think I must have chosen a good piece of skirt. Marinated 24 hours too.
So many complements to HIS dishes I manage to present on my table!!!
Back in grade school after school I would watch cooking shows, I am glad to add you to those great chefs, it was the sixties, Graham Kerr, Paul Prudhome, Julia Childs, Justin Wilson so many others that I actively remember and sporadically remember, your skills and knowledge look great, glad to have found your channel, we are never too old to learn...
Traditional Uruguayans make their Chimichuri with hydrated oregano, garlic, olive oil and vinegar, but your version looks pretty spectacular...I'm gonna definitely give that a try. Beautiful as always, Chef.
Smile on my face again and again! More steak videos please. Not just a BBQ grill, but fish and steak Surf and turf! Thanks for advising on the outside belly. You're amazing Chef St. Pierre.
Two seconds in and I already love this video. This guy is amazing.
Another great video. I first discovered Chef Jean-Pierre on a show called “Sunshine Cuisine” He makes cooking not just easy, but fun.
Dear Jean-Pierre, I love everything you make! So happy to see you making these wonderful videos, so we can learn from you!
It is just as good now as it was years ago in the Left Bank!
Merci Beaucoup, mon ami! God Bless you!
Thank you very much!😊
Yay! It’s 1am in the early hours of Friday morning…. Here in New Zealand…So it’s time for another fabulous offering from our friend …….Chef Jean-Pierre 💙💙 Bravo and I just loved the rustic presentation JP…xx
1 am Friday morning?? It's 8.20 am Thursday here in Arizona......you must be from the future! Or I'm living in the past! Ha ha! Yes, you can't get more rustic of a presentation than throwing everything on a cutting board.
New Zealand is in the South Pacific…. as far south as you can go before Antarctica 🥰
@@rileyzmusic Wow. Such a beautiful country too.
First time viewing ypu and I am truly enchanted with your personality, charisma and of course your cooking and cooking tips! Subscribed! Making Churrasco today and marinated first! Thank you Chef Jean Pierre!❤🎉🎉🎉
My Friend! This video is MOST EXCELLENT! Often when I have a party (especially in the summer during traditional grilling season) I will make an appetizer, and just put it on a clean cutting board for the guests to nibble on while the main course is cooking. Not quite a charcuterie, just a little something. This is a very quick, delicious, apatite builder, and really gets the guests ready to enjoy our delicious entrée. I haven't made this particular dish yet, but it's going to happen this weekend! You sir, have made my house the "go to" place for wonderful parties and get togethers because you help me create delicious. Thank you for improving my skills.
Thank you for all you do,
Bruce
That is awesome to hear Bruce! 😊
This video is now celebrating its 2 year anniversary! Congrats, Chef! I always use this youtube to remind me NOT to cook a steak too long in an effort to make it get "color"! In this example, the Chew demonstrated how to turn a Skirt Steak into a shoe! (He also sold me another bottle of his wonderful olive oil!) Happy Cooking!
Hi Chef Jean-Pierre, I just want to thank you for your videos, full of experience, great pedagogy of cooking, and humour...it is very precious and it feels good!!! Long live the Chef!!!! Philippe Noireaut, Montréal, Québec-Canada
Aloha chef Jean Pierre i couldn't find any skirtsteak on my island so I used ribeye steak let me thank you for the marinate that is a killer my friend. We grilled on an outdoor grill I made your chimmi churri. Please show us more delicious recipes, you are the men. Everything was so yummy and tasty. We had no Leftovers. Be healthy don't go Nowhere. Your friend from Hawaii .
Another 5 STAR DISH. Thank you.
Afternoon Chef J-P, the skirt steak looks amazing so does the marinade. Not complicated or unobtainable ingredients. All the right sauces and herbs to complicate each other. The potatoes also look to make this complete. Thank you for your teachings, it is much appreciated by all the viewers. Go well, kind regards.
My skirt steak recipe- Italian dressing, sea salt, wine, Brazilian steakhouse seasoning 🔥🔥 on the hot bbq
AH HA!!!
I love to reminisce when watching you. 🤗 I cannot recreate my Mom's egg noodles so the bag will suffice. However I've tried almost every cut of beef to recreate her beef & noddles. IT WAS SKIRT STEAK!!! I could tell by the texture.
Thank you very much. 🥰
I made almost the same thing last weekend. I served it with sautéed asparagus and blistered cherry toms on the vine. I used the pan and my blow torch to finish them off. 😊yummy
Beauty! I like to use mortar and pestle for the chimichuri to get an even more well blended flavour
i ALWAYS tune i to Jeans channel for any thing I am cooking! I Love the Frenchie!!!
We discovered this channel a year of so back and have learnt so much from watching your tutorials. Thank you for all of the efforts that you put in to making great cooking accessible to viewers around the world. I appreciated this one particularly because you use a less obvious cut of meat. Here in England it can be difficult to find cuts like brisket, skirt, flank, unless you have a good butcher near by. We are lucky in that we can buy meat direct from the farm. Will be trying this recipe very soon.
Just did your stuffed bell pepper recipe. It was AMAZING. Now I have to find a skirt steak to do this one. Thanks for everything
I like how you pronounce WORCHESTER sauce, French accent, will never go out of you. But this is something why you one of my favorite chef in the world.
🙏🙏🙏
I made recently. I was able to use my Korean knife, a slicing knife and boy did slice beautifully. Thanks for your receipts.
Fantastic way of Marinating skit steaks and most important how to cut the steak. Thanks as always!
Excellent. I am going to do this right now. I bought some beef from a local rancher here in Florida and I have a fantastic looking piece of Outside Skirt.
If nothing else, you have appreciate that fact that he admits that he is so busy eating that he forgot about presentation. Great video, I think I will try it this weekend.
Just watching the intro makes a good start of the day. Love this guy. Onyo for all my friends!
Fabulous teaching skills. I bought a skirt steak for the first time and cheers to you my friend and a delicious dinner. 😊
When I cook skirtsteak I serve it with black beans (Goya brand) over rice. So delicious!! Learning new tips from chef Jean-Pierre!!
👍👍👍😊
One of my favorite cuts of meat, thank you Jean-Pierre 😎🧄👍
Can't wait to try this cut....We are trying to do a carnivore based way of eating, so the more variety of cooking meats, the better chance of success. Thank you Chef.
As a Jamaican I appreciate the love you showed for scotch bonnet🔥
CHEF!!! Gratz on reaching 700k subscribers! How awesome is that! Been with you since 150k and it is no wonder you are crushing the food world on YT.... Now, back to work! Let's get a MILLION!
Thanks so much :)
Anytime I try a new type of steak besides my normal rib cut or tenderloin I find myself jumping on youtube and searching for Chef Jean-Pierre. You sir have become my cooking library lol. Your recipes are the best!
Probably one of the best videos I have ever seen!!!
I love watching this chef cook, it is so entertaining
You're so gifted, and in so many ways. Congratulations on your life and success.
Thank you chef Jean. As always you are the best 💞
That video made me smile, many thanks Chef! I’ve done all kinds of steaks, flank, hanger, rib eyes etc and always looking for a different take and this one made me smile! Thanks!
Thank you Chef! As always, you deliver a fantastic recipe with great humor, presentation and amazing flavor. If I want to try a new recipe you’re the one I look up.
Chef...I have had the same problem as you with trying to get grill marks on an indoor pan. I think the issue is that the "ribs" on the pan are not tall enough to get the meat out of the juices. As you have said, liquid is the enemy of browning. I started looking for grilling pans that had a much taller rib and that solved my problem
If you don´t dry the beef from marinade, how can you expect golden delicious? This a 101-thing, seriously.
I was always afraid of skirt steak... until now. Finally found the courage to make that delicious cut of meat. The potato idea is awesome. Watching you cook and cut the meat...I swear i could smell it and taste it. I now have Saturday's dinner. Thank you chef JP.
Chef, last night I made flank steak using your skirt steak marinade and it was AMAZING. Thank you so much!! Love your videos. 😊
Amazing this technique makes a huge difference. The same for brisket. Going to the market right now. Thanks
I just wanted to come back to leave a comment. Thank you very much chef Jean for your illustration. I pair mine with mash potatoes and homemade gravy, and asparagus tips with herbs, lemon s/p, and pecorino Romano. Dinner was fantastic. I wish I could share pictures on UA-cam.
This chef is amazing! I enjoy his videos and his sense of humor.
You sir, crack me up! Love your priceless teaching videos, I can't believe you share it for free. Thank you.
That is a nice marinade 😊 my favorite way to marinade a skirt steak i with garlic, oil, teriyaki sauce, and orang juice. I also throw in some sesame seeds if I have them. Next, on to the grill! Comes out delicious 😊
Awesome idea! I hope you do not mind we’ll use your great recipe!!! 👍❤️
Sounds good to me😊
Absolutely loved watching the wheels come off at the end xD. Makes the videos so much more engaging and natural
Hello Chef. Greetings from Canada. I will try this recipe for sure. Congratulations on reaching 700K subscribers! Enjoy your channel immensely and your professionalism. Thank you for passing on your vast knowledge to us.
Dear Chef Jean Pierre, I love this video! It looks delicious and I can’t wait to make this!!! Thank you 🙏 💕
What a delicious way to prepare skirt steak. Here in Texas the emphasis is on dry rub, and I KNOW this marinade is going to be far superior! Skirt steak used to be affordable. Now it has gotten so expensive here that I rarely buy it. You've inspired me to try them once again and I look forward to making this often! Thank you!
Many bold flavors, a pepper like the Scotch Bonnet can be a 'make it it or break it' ingredient, and on the herb side so is rosemary. But this looks delicately balanced.
Another winner! And I suddenly thought of a "food history" question you might know the answer to, Chef. Before we all heard about and knew the Japanese word "umami" we still TASTED it, so I wonder, since I consider French cuisine the kind of "mother of them all" did the French have a word for "umami" before we all started using umami to describe it? Thanks!
Beautiful, looks so moist and packed with flavor. can't wait to try this out! Thanks Chef JP.
What a delightful recipe! Love your sense of humor and your teaching technique. You encourage all of us by saying cooking like any other skill [i.e. playing piano, etc] takes practice! Never buy skirt steak thinking it must be tough. Thanks for teaching me better! Can’t wait to try this. ❤️
I love me a skirt steak, they often come our a little tough tbh. Maybe the marinade will do the trick. Thanks again Chef JP
Mama Mia! I think u were a little hungry, u usually don’t eat while u cook. I love the way ur facial expressions are when your enjoying the food. Thanks again! God Bless America 🇺🇸
I can totally understand and relate with you. Having so much fun cooking is what makes cooking AMAZING!!!
Chef...do you consider skirt steak the same as flank steak? I've been making this for my boys for years. I marinate it to almost certain death, but when it's grilled...it's just fabulous.
@Nancy I am not Jean-Pierre, but here is my opinion. Outside Skirt steak is a totally different flavor and cut than Flank steak.
Also, Inside Skirt is far less tender and flavorful than Outside Skirt IMO.
I hope this helps..
When the food is so good you focus only on eating it!
I’m making skirt steak right now but I’m using my air fryer and broiling it. Hope it comes out good.
Love your chimichurri with the scotch bonnet. That’s a nice fruity flavored hot pepper. Yum!
Absolutely love the cutting board presentation. , Love it!!!!! Go with your gut and you did, and well do e ,I will definitely try this recipe because I love skirt steak, great flavor