Accidentally bumped into a store selling skirt steak yesterday. Remembered this video and couldn't walk past the cut. First time trying this out and it worked out extremely well. Thanks!!
I'm French, Skirt steak is Bavette in French, Bavette and Onglet have never ever been considered real tough cuts here in France, just meat with a bit of texture and more flavour ; cut against the grain once it's cooked and you're fine, no need to hammer the meat :-) that being said, I love your channel, the recipe looks great, and can't wait to try it! thanks for the great videos, all the best!
No joke I was too distracted by how beautiful the kitchen is to focus on the video. Love the all butcher block countertops and hanging pans + magnet knife block above the gas stove.
A similar technique is used in Iranian cuisine to make “Kabab Barg” which translates to “Leaf Kebab”. First the cut of meat is butterflied and then pounded and tenderized using the back of a knife. Usually a really long knife is used for this technique.
Tips from a mexican for carne asada: Marinating is crucial. Citrus juice (tangerine, orange, lemon or lime, pineapple), worcestershire sauce, soy sauce, green onions stalks, And even beer work fine. 4-24 hours are good
I don't have a grill. It's good to know I can make great carne asada with a frying pan! I think I'll just take a hot plate outside! I hope to cook this. Thank you.
Ah Spong coffee mill... I got one when I was a student. Mine was missing the collecting tub it would have come with so had to improvise with jar lids etc
While I love western style steaks (thick, juicy, tender, etc.) steaks like these from other parts of the world are also really good! Thin meats like these are used a lot in asian cuisine and is more of the norm over there
Maybe those really small ones, but one as big as his will have some major retention issues. It’s probably somewhat enjoyable honestly depending on what mix of spices you use though.
I use the same Ingredients but I like you you sliced them instead of using the juices and blending the marinade Will definitely try this new method Thank you for sharing ✨ Looks absolutely divine for Summet☀️🧚🏻♀️✨🌊🥩🥘🍻🥑🍊🍋🧄🧅🌶
that looks to be a machete, and by the custom work on the back side plus what almost looks like a notched bottle opener at the base, it was probably custom fabbed. you can likely find a fab shop in your area that could do something like this, you’ll just want to get it sharpened before using it.
Cut a lemon in half, squeeze the juice onto the board, add a generous sprinkle of table salt, and use the "face" of the lemon to scrub the board. Let it sit for a few minutes, then wipe & wash with a sponge & dish soap. Allow to dry fully, then condition the wood as you normally would using cutting board oil. The citric acid in the lemon penetrates the wood & it disinfects the board quite well (it also can remove odors & sometimes stains). *You can also cut each half into 4-6 pieces (depending on the size of the lemon) & run it through the garbage disposal with the hottest tap water your faucet allows to help clean the disposal & add a nice fresh scent.. 😁
dunno if i would consider skirt steak a "tough" cut, we use that everytime we make carne asada down here in SoCal.. i was excited to see some non-conventional tough cuts like the ones you mentioned
Awesome information as usual. you look good too man. However, i bought two of your Joule sous vied appliance. both broke. your support network sucks...still love you.
Don’t get me wrong, I like these videos, and frankly anything that ChefSteps posts -that isn’t a joules commercial- , but with ChefEpic not posting often, I really wish there were still videos geared towards chefs with top production, scientific info, and creative techniques (i.e. the original style of CS). If anyone out there knows about a channel that actually does that, please let me know.
The hand slicer dude....oh man, not without the safety holder....NOOOOOO!....I'll just let the tips of my three fingers tell you how stupid I was, my hands slipped off of what I was holding...it wasn't that I dared to slice it down that far....and that memory will stay forever...ouch, but a great thing it is, if your safe with it!
I love skirt stake, it´s definitively not a tough cut, i for the life of me cant understand how people have nor realized the amount of favor and how tender it is.
So you are making Cecina but uncurated, not Carne Asada, when we say, Vamos a hacer carnita asada, we mean to grill some meat basically, please don’t change terms or miss translate :)
One thing is that you can't break down connective tissue that quickly. Its the reason I don't get Korean bbq ribs. It takes a while to break down collagen regardless of how thin it's cut. tenderising is to do with temperature so you'd have to get that little piece of meat to about 2010f in minutes
I love how you managed to name all those cultures except the Mexican culture, all while making a Mexican staple Carne asada con jalapeño y aguacate... smh
I feel this is an example of what micro-dosing looks like right before a video shoot.
I’m guessing You know more than you tell Mr Neville
Micro?
I definitely want what he had…. Mellow City…..
Lol seriously!
Funniest comment in a long time
As a chef and restauranteur myself, i really love this channel. Good for "amateurs" and professionals alike. Love it.
I love that you really captured the true spirit of carne asada, and those avocado slices at the end added the final touch to an already awesome dish.
Accidentally bumped into a store selling skirt steak yesterday. Remembered this video and couldn't walk past the cut. First time trying this out and it worked out extremely well. Thanks!!
0:02 "Pound it if you need to." ...ah Grant, I too live by this mantra.
I believe that’s a ‘joiners mallet’ used in furniture assembly and sometimes timber framing.
I use a big rubber mallet…..whatever works! 😏
This is a great technique, well done :)
The way that dog was looking at Grant at the end was me throughout the entire video.
this is what happens when john wick retires to become a food youtuber.
was just about to comment the exact same thing
Keanu's Pacific NW brother who forages for mushrooms and shellfish
John wick if no one killed his dog
@@greencreekranch this reply is underrated!
We need a video of Nick slicing that avocado please 🙏. Legend!
That’s all I was thinking. Nick (whoever this god like human is) needs an entire segment on how to replicate those avocado slices.
I'm French, Skirt steak is Bavette in French, Bavette and Onglet have never ever been considered real tough cuts here in France, just meat with a bit of texture and more flavour ; cut against the grain once it's cooked and you're fine, no need to hammer the meat :-) that being said, I love your channel, the recipe looks great, and can't wait to try it! thanks for the great videos, all the best!
Bavette is actually Sirloin Flap here in the US. Skirt is different.
What brand of grill are you using? Thing is awesome
Grant’s kitchen is beautiful! I’m eyeing on that range 🔥
No joke I was too distracted by how beautiful the kitchen is to focus on the video. Love the all butcher block countertops and hanging pans + magnet knife block above the gas stove.
A similar technique is used in Iranian cuisine to make “Kabab Barg” which translates to “Leaf Kebab”. First the cut of meat is butterflied and then pounded and tenderized using the back of a knife. Usually a really long knife is used for this technique.
I gotta try this! ❤
Definitely thought you were going to use that mandolin to cut the beef. 😂
Same, I was thinking he was going to go thin like bulgogi/shabu
Tips from a mexican for carne asada:
Marinating is crucial. Citrus juice (tangerine, orange, lemon or lime, pineapple), worcestershire sauce, soy sauce, green onions stalks, And even beer work fine. 4-24 hours are good
Yuuup. I rarely see people use soy sauce in their carne asadas, but almost every carnicería i been to uses soy sauce.
@@newthrash1221 yeah, and cuts like tritip, flat iron or skirt steak because of its slimness they take the marinate better
I don't have a grill. It's good to know I can make great carne asada with a frying pan! I think I'll just take a hot plate outside! I hope to cook this. Thank you.
I’ve NEVER seen anyone layer up their seasoned meats like you did!!!!! Gonna try that out!!!!😘
please watch this video on 2x , it’s great makes for good tv lol gonna try this tomorrow for dinner looks awesome
I don't know why you don't consider Skirt steak a prime meat. I just paid $30 for a little piece in the supermarket. Great video as usual.
4-5 pounds isn't a little piece.
should definitiley do more vids wearing your worn levis. looks epic!! keep ut the good work
Love it… what is that grill
@8:08 😂😂😂😂 MEHHHHHHHHHHHHH this was funnier than i thought it was going to be
Ah Spong coffee mill... I got one when I was a student. Mine was missing the collecting tub it would have come with so had to improvise with jar lids etc
Thank you good to know information on steaks.
Please do a video on your grill.
That mallet is for woodworking, or to pound in plugs.
Loving how you're making the most of these steak cuts you don't see often.
These are pretty common cuts. I see them all the time
While I love western style steaks (thick, juicy, tender, etc.) steaks like these from other parts of the world are also really good! Thin meats like these are used a lot in asian cuisine and is more of the norm over there
American* not western
@@dask7428 North american
@@ericachapin true my bad
@@dask7428 western makes sense though it isnt just americans who like tender and thick steaks.
That vitamin R is really helping the vibe.
Who makes your Santa Maria grill?
Burr grinders are the best for spices. They have the convenience of a spice grinder and the flavor extraction of a mortar & pestle
Maybe those really small ones, but one as big as his will have some major retention issues. It’s probably somewhat enjoyable honestly depending on what mix of spices you use though.
Does anyone know where to get that grill
please answear my question ; can i roll the meat in the pasta machine to make i thin? the same machine use to make lasagna sheets ??
How have I mossed the last year of videos??? Thats awesome
I cant decide if I save these because I wanna cook them or I want to show a realtor "I want all of this"
We've taught you gringos too much it's hard to find the traditional cuts of beef we use at a decent price anymore same with avocados
avocados are literally everywhere
@Hunter Biggums Says the historically unaware anglo saxon
@@juliusebola9712 Yeah but they're about 2 dollars a piece when they used to be like 50 cents
@@charleyu5506 Avocados at my local grocery store are 78c each. The large ones are 1.5.
@@juliusebola9712 Yeah the big ones used to be 50 cents, they're 2.00 in my area
What kind of grill is that?
Could we have a tour of your kitchen? It’s beautiful.
Anyone know where I could get his grill?
What kind of grill do you have?? I always wanted to know!
Argentinian style height adjustable grill/bbq
Dog: I'll just yawn. It will make me look not as desperate. That will do the trick. Nobody can tell.
I think I had this in Peru??? Usually marinaded in fresh lime juice and herbs, flash fried?
Ideas for beer replacement?
Your home videos are much better than old ones from lab!
Great stuff! Do you still need to cut against the grain?
I use the same Ingredients but I like you you sliced them instead of using the juices and blending the marinade
Will definitely try this new method
Thank you for sharing ✨
Looks absolutely divine for Summet☀️🧚🏻♀️✨🌊🥩🥘🍻🥑🍊🍋🧄🧅🌶
love the sound effects
Who was the knife maker of the 20” chef knife. A link please
that looks to be a machete, and by the custom work on the back side plus what almost looks like a notched bottle opener at the base, it was probably custom fabbed. you can likely find a fab shop in your area that could do something like this, you’ll just want to get it sharpened before using it.
No the chef knife
Now that he’s doing the carne asada episode. I finally realized he looks like Marco Antonio Solis 🤣
Was this inside skirt steak or outside skirt steak? There's a very big difference. 😊
What's the tradeoff of hammering vs Jaccard?
Please do a kitchen tour of your house and showcase your favorite old tools
Damn that grill is dope! 🔥
Is he the Keanu Reeves of cooking?
Can you do hanger steak next?
You had me at no sous vide
Love the recipe, just wondering how he washes that giant cutting board after
Cut a lemon in half, squeeze the juice onto the board, add a generous sprinkle of table salt, and use the "face" of the lemon to scrub the board.
Let it sit for a few minutes, then wipe & wash with a sponge & dish soap. Allow to dry fully, then condition the wood as you normally would using cutting board oil.
The citric acid in the lemon penetrates the wood & it disinfects the board quite well (it also can remove odors & sometimes stains).
*You can also cut each half into 4-6 pieces (depending on the size of the lemon) & run it through the garbage disposal with the hottest tap water your faucet allows to help clean the disposal & add a nice fresh scent.. 😁
beautiful stove but...no range hood???
love the raindog
So many sound effects provided by Grant on this one lol
Stop with the effects please.....
grants house is so vibes
10:09 reminds me of Keanu Reeves
I can believe that I can see well done meat on American steak cooking channel
dunno if i would consider skirt steak a "tough" cut, we use that everytime we make carne asada down here in SoCal.. i was excited to see some non-conventional tough cuts like the ones you mentioned
Omg Grant, I didn’t recognize you! 😆
Kenji apparently lives in Seattle now. You should collaborate on a video (or 10)!
Chk chk chk chk chk
What kind of grill is that? ... and considering the age, I doubt I can get one easily, but what kind of coffee grinder too?
I'm too clumsy to make this. But it looks awesome
He look like John Wick, if he was a stay at home dad who has 4 kids
Great stuff ! But you know that "assada" means roasted in the oven right ? haha
Wears a Timex. I like this guy.
Jb Pritzker is missing his mallet.
👍лайк, как всегда круто!!!
Nice avocado
Thick, tough cut of meat? Yas daddy!
Awesome information as usual. you look good too man. However, i bought two of your Joule sous vied appliance. both broke. your support network sucks...still love you.
So are we getting a home tour ?
I give him props for using chela
"rotate remind" lol
Don’t get me wrong, I like these videos, and frankly anything that ChefSteps posts -that isn’t a joules commercial- , but with ChefEpic not posting often, I really wish there were still videos geared towards chefs with top production, scientific info, and creative techniques (i.e. the original style of CS). If anyone out there knows about a channel that actually does that, please let me know.
Keanu Reeves brother has a cooking channel!!!! The Red or Blue pill
The hand slicer dude....oh man, not without the safety holder....NOOOOOO!....I'll just let the tips of my three fingers tell you how stupid I was, my hands slipped off of what I was holding...it wasn't that I dared to slice it down that far....and that memory will stay forever...ouch, but a great thing it is, if your safe with it!
I want an invite to the cookout, Grant!
i only have to cook this once? hallelujah!
He cute as hell
He is isn’t he 😋 I wanna sous vide him
Can I apply the same technique to seitan?
Absolutely not.
Jason Bourne's hammer
I love skirt stake, it´s definitively not a tough cut, i for the life of me cant understand how people have nor realized the amount of favor and how tender it is.
No sous vide? Blink twice if they're holding you captive.
So you are making Cecina but uncurated, not Carne Asada, when we say, Vamos a hacer carnita asada, we mean to grill some meat basically, please don’t change terms or miss translate :)
L&G, John Wick of the cooks...
So basically anything goes when it comes to what your about to misS steak & coOk delicious
Nice!! I usually make jerky from skirt (haha!! that sounds weird/funny?!?! Lol!!) I'll give the fillet and tenderise technique a bash ;)
💗💗💗💗
Ghost on right window at sec 36
One thing is that you can't break down connective tissue that quickly. Its the reason I don't get Korean bbq ribs. It takes a while to break down collagen regardless of how thin it's cut. tenderising is to do with temperature so you'd have to get that little piece of meat to about 2010f in minutes
Lol some of them are burnt af. Don't tell me they are "charred and caramelized and smoky"
I mean... I think it looks charred and caramelized and smoky.
@@samuel725 I said some of them. The ones closer to him look burnt.
Also, to each their own? If the meat agrees with you, can't change that. :)
@@lime5toned Preach brother
There is a Mexican restaurant that serves flat steak but they just leave it as is, no pounding, and very tough...
I love how you managed to name all those cultures except the Mexican culture, all while making a Mexican staple Carne asada con jalapeño y aguacate... smh
+100
They like our culture not our people
👍👍👍👍