Chef, I made this last night down to every detail! Me being a chef myself, can say this was the very best flank steak I've ever made! The roasted red pepper chimicurri was the bomb! The steak was tender and tasted amazing! Great recipe! This will be my go to flank steak recipe! Cant wait to make it again! I'm baking fresh sourdough bread this morning and so wish there were leftovers for steak sandwiches! Unfortunately we ate every last bite!!!! Bravo!
Fun little game my wife and I play whenever you release a video with Chimichuri, is how many time do you say Chimichuri while making your Chimichuri in your Chimichuri video. It was 18 in case you were wondering lol. Great video by the way.
Did the pepper infused olive oil turn bitter at all with using the immersion blender? I thought extra virgin olive oil turned bitter in the food processor if you blend it too much.
Damn Son! That looks delicious. Those fire roasted red peppers look tremendous. A toasted rustic baguette for sandwiches and a bucket of ice cold beers and you got a great meal. An Uruguayan bean salad on the side. Sheeeeit!
@@mikecoughlin4128 yup right in water .. not so much ware it sink's under the water just like half...works great two keep pork tender as well low and slow
@@drivin69is that the same as braising? Braising is usually done in a covered pot on the stove but the rest sounds the same. I’ve only ever cooked skirt steak marinated then hot n fat on a grill to Med rare. It’s also the meat used in steak fajitas which is weird because the word fajita means steak!
Love the charcoal and live fire videos! Would really like to see how you clean table/board after prepping raw meat before prepping other ingredients that may be raw ingredients. Thank you
That looks fantastic. In my opinion, there is nothing that compliments the flavor of beef as well as chimichurri. It's pretty good on lamb and chicken too.
Why would you include oil in a marinade? Oil creates a wall between the meat and the rest of the marinade effectively making the marinade less effective. Makes no sense to me.
@@johnszorc7481 Well, sure, it was sticking, but olive oil or any other oil doesn't really add anything to the marinade. Meats do not absorb oils well, so the only reason to have oil in the marinade is to avoid having to oil it up before it goes into the pan or on the grill. But fundamentally there is no good reason to include oil in your marinade, and if you don't shake it up well, like he did here, it can even stick to the meat in a way that prevents contact with the rest of the spices, so it can be detrimental. I'd skip it and apply oil right before cooking.
@jakubsokoowski5603 have you ever actually looked into how deep marinades penetrate? They barely get past the surface of the meat, regardless of oil content. May as well skip the whole process and just baste while cooking, even though there is a small effect. Marinades with high acidity will tenderize meat but even after 24 hours, the flavor won't penetrate deeper than 1/8" past the surface
![Skirt Steak vs Flap Steak - What Are the Differences? [Steaks Review]](/img/n.gif)
Coming from Chef John's video of Chicken Chimichurri Burger today, this is the perfect complement!... This looked delicious.
I was thinking the exact same thing. Watching both videos
I was a little nervous when I first tried Chimichurri sauce but I'm definitely glad I did. Thanks so much for sharing!
That is how you use your ingredients to the fullest. Great preparation Chef!
Chef Tom has some of the smoothest knife skills through herbs that I’ve ever seen.
Chef, I made this last night down to every detail! Me being a chef myself, can say this was the very best flank steak I've ever made! The roasted red pepper chimicurri was the bomb! The steak was tender and tasted amazing! Great recipe! This will be my go to flank steak recipe! Cant wait to make it again! I'm baking fresh sourdough bread this morning and so wish there were leftovers for steak sandwiches! Unfortunately we ate every last bite!!!! Bravo!
Fun little game my wife and I play whenever you release a video with Chimichuri, is how many time do you say Chimichuri while making your Chimichuri in your Chimichuri video. It was 18 in case you were wondering lol. Great video by the way.
Can we get a cutting board care video? Would love to see how you treat/care for your wood cutting board after every video!
Backyard classy always a winner.
OMG that cute little skillet! 😂
i know its the cutest lil cast iron 🤣🤣🤣🤣 was looking for this comment
Looks delicious chef. Excellent cook on that steak.
Did the pepper infused olive oil turn bitter at all with using the immersion blender? I thought extra virgin olive oil turned bitter in the food processor if you blend it too much.
Damn Son! That looks delicious. Those fire roasted red peppers look tremendous. A toasted rustic baguette for sandwiches and a bucket of ice cold beers and you got a great meal. An Uruguayan bean salad on the side. Sheeeeit!
Hey chef Tom, I’ve heard that if you blitz EVOO it becomes bitter. I assume that was not your experience but is there some rule around that?
Looks good.
Fantastic, Tom!
5:52 So instead I found the worlds smallest cast iron. Do you even season that thing? 😂 Love it!
Question where to buy?
Salmon pinwheels next please!!!
owwww man this stuff is good skirt steak is good as well comes out super good if you bake it in water at low temps.. oooowwwwww man i love this stuff
Did you say bake it in water?
@@mikecoughlin4128 yup right in water .. not so much ware it sink's under the water just like half...works great two keep pork tender as well low and slow
@@drivin69is that the same as braising? Braising is usually done in a covered pot on the stove but the rest sounds the same. I’ve only ever cooked skirt steak marinated then hot n fat on a grill to Med rare. It’s also the meat used in steak fajitas which is weird because the word fajita means steak!
Making this tonight
Love the charcoal and live fire videos! Would really like to see how you clean table/board after prepping raw meat before prepping other ingredients that may be raw ingredients. Thank you
Man, That sounds awesome!
@user-tt3gm6vx4j woo hoo! I won!
Real Facts Bro 💯 Tru
🔥🔥🔥🔥🔥🔥🔥🔥
That looks fantastic. In my opinion, there is nothing that compliments the flavor of beef as well as chimichurri. It's pretty good on lamb and chicken too.
No lime in the Chimichurri?
classic chimicurri uses red wine vinager
❤❤
I cook flank stake a lot I use chimichurci all the time but next time it's going to be pepper base
Happy 4th of July 😊🎉
Parsley stems no, cilantro stems yes.
worlds smallest lodge pan!
Mmmmm that's not chimichurri
dang, that's a cheap bottle of EVOO.
You're super cool.
Thats not a chimichurri, its a salsa criolla, you didnt put vinager
yes he did! He put vinegar in the shallots to soften their bite!
Must be nice to spend almost 3 grand on a grill.
Why would you include oil in a marinade? Oil creates a wall between the meat and the rest of the marinade effectively making the marinade less effective. Makes no sense to me.
The marinade looks like it was clinging to the steak really well!
@@johnszorc7481 Well, sure, it was sticking, but olive oil or any other oil doesn't really add anything to the marinade. Meats do not absorb oils well, so the only reason to have oil in the marinade is to avoid having to oil it up before it goes into the pan or on the grill. But fundamentally there is no good reason to include oil in your marinade, and if you don't shake it up well, like he did here, it can even stick to the meat in a way that prevents contact with the rest of the spices, so it can be detrimental. I'd skip it and apply oil right before cooking.
@@jakubsokoowski5603 You should try some rosemary and garlic infused oil. It works great as a marinade on meat as well as well as potatoes
@jakubsokoowski5603 have you ever actually looked into how deep marinades penetrate? They barely get past the surface of the meat, regardless of oil content. May as well skip the whole process and just baste while cooking, even though there is a small effect. Marinades with high acidity will tenderize meat but even after 24 hours, the flavor won't penetrate deeper than 1/8" past the surface
@@TheHotDiggityDamns Thank you Emeril Lagasseski😂😂😂