These are great during the week, especially if you make the caramelized onions in advance. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
I never use La Costeña Chipotles. I use the San Marcos or Goya brand. Goya is more on the sweet side while San Marcos is a bit spicy. I live in South Texas and we are used to eating spicy foods. My favorite chiles are Serranos especially if they are fire roasted. They tend to be spicier.
Love to cook “ follow” several cooking podcast , but hands down this is my absolute favorite one . Have made most of the recipes shown and will definitely be duplicating this one . Besides the actual recipes , I love the interaction of his son and wife . Thanks for posting
@rickvela9126 - So agree. By far my fav cooking channel. The recipes are excellent, directions are easy to follow and I love the family interaction. Such a joy to watch and the food is excellent
Oh Lawd have mercy! These look so delicious. I love a toasted crunchy bread. Great job Sip and Feast Family. The taste tester didn’t hesitate, first bite and he called it a 10.
Reporting in after lunch on a beautiful Friday off work. I happened to have all the ingredients to make this, but had never actually had a steak sandwich before (I'm a Chicago boy, if we're eatin a hot sandwich around here, 90% of the time its an Italian Beef lol). I planned on using the skirt steak like I usually do for some tacos, but when watching this and you talked about getting a good sear on a really hot grill, it reminded me of Alton Brown's skirt steak video where he straight up cooks directly on the charcoal in his grill. That sounded like fun, so I did that and then made this sandwich with it. BOY have I been missing out on steak sandwiches, this just got added to my regular rotation of things to make while in the mood for grillin'.
Hey Jim, Thanks for all you do with these great techniques and recipes. Just wanted to add that I was taught to preheat cast iron pans in the oven (since you were pre-heating anyway) and the iron gets far fewer hot spots even when back on the burner.
I've gone from being a good Chef to a great chef with the help of you and you're amazing UA-cam content, and some of my favorite recipes have come from this channel. Looking forward to making this for dinner thank you to you and your taste testers. God bless 🙏 🙏
Even skirt steak on a regular steak night is a really delicious alternative to the more expensive cuts. Also great on a toasted corn tortilla with some pico de gallo! Also a 10! Excellent work as always.
I actually watched the whole video just to fully appreciate James' review at the end. That is brilliant to let him be the rater and tester; it certainly works for all of your viewers. By the way, that sandwich looks 100% delicious...
The brand of that knife is Victorinox . They're the company that makes Swiss army knives . But they make great kitchen knives as well . They're a mid level brand , but worth the cost . I also think that you missed a step thay would add good flavor by toasting the bread lightly first , adding that light color and flavor . That would also help keep the bottom bread from getting mushy as the sauce and meat juices soak into it . If I make this type of sandwich , I always toast the bread first under the broiler for a minute or two ( as much as it needs to get a very light toast , then build the sandwich and back under the broiler to melt the cheese
Those Victorinox cooking knives are awesome. I've got big money Japanese blades that sit in the drawer because I'm afraid to use them, and my Victorinox is my workhorse. I use it every day.
I don’t have holes in my pan lids but I saw on another show ( don’t remember which one) they put a skewer in the hole. Love your channel. Reminds me of growing up in Brooklyn. 🌼
@lisabishop6266 I used that method for years,and then one day I was cutting and shaping some non-skid for a new hallway carpet and my brain tapped me on the shoulder and said, "Ya know where this stuff would work really well?" So now I can just roll it up and stick it back in the same drawer with all our foils and wraps. No wet towel to dry, no damp counter to wipe off, etc. Also, my cutting board isn't absorbing any unnecessary H20 while it's sitting on the towel. I also eventually cut out a 6 by 4 section of it at the end, and my scraper slides right under the board now and stays out of the way.
Another awesome easy recipe. Thank you! Did something similar this last weekend on the barbecue with ribeye steaks, ciabatta, arugula, and an aïoli sauce.
I should have been working on my ecom business today and yet here I am binge watching James and Tara videos and self-medicating by listening to James describe his mise en place. Another great video with cooking instructions beyond this specific meal. You are appreciated.
Now let me tell you something, when your son comes right out of the gate and with the first bite and says I give it a 10 he ain't even finished chewing it all up yet and knows it's a good sandwich😊 I am definitely going to be using this recipe this weekend cuz I have the ingredients.
Living vicariously through you. I'm currently renting an apartment until the housing market rebounds. The smoke alarm for my kitchen is literally above the stove. I boil water and the thing goes off. No way I can sear using a cast iron pan. This sandwich looks incredible.
I sympathize with your pain! I used to live in an apartment where the smoke alarm would go off everytime I opened my oven if it was above 400. I got really good at opening my oven & taking things out quickly! Having that fear of setting it off constantly def dictates what you make.
I appreciate you mentioning the correct way to cut steak across the grain. Not naming names but I still see major food channels cutting steak wrong. Channels with thousands of viewers. It's just one of those key life skills that everyone should know. Cheers m8
This was really helpful. I bought a London Broil yesterday for meal prep. I didn't make the sandwich (yet) but cooked it this morning and this is probably the first time it was sliced properly and hasn't been way over cooked. Hats off to you all. Thanks, again. I'm a fairly decent cook, but your tutorials are helping me up my game.
This looks great! Provolone is THE cheese for steak sandwiches in our house. It just works so well. Same goes for chipotle mayo. Ciabatta rolls are a family favorite. I used them last night for Cuban sandwiches...not traditional but so delicious.
Cant wait to make this sandwich! just a point of clarification, i would suggest you specify "outside skirt steak" vs "inside skirt steak" the outside skirt steak is much more tender where as the inside skirt can be tough and inconsistent. thank you for the recipe.
Oh this is absolutely perfect!! I love steak, I love sandwiches, and I LOVE steak sandwiches, especially the Philly steak sandwich. But this? This looks just as delicious and promising. Can’t wait to try this! Thanks for your lovely videos, James. You’re my favorite chef, and I seriously adore how organized your content is. Hope you’re doing well 🥰❤️ (Question: Have you ever had stroganoff? 👀 If so, what’s your take on it if you were to do this dish? Some people like it as beef, while others prefer it as chicken, like myself! I’m aware you’ve done a video about the beef one, but I’d like to see you try the chicken version too! 🙈)
Jim, excellent video! Loved every minute of it! Lots of valuable info, thank you! Caramelized onions, arugula, skirt steak cooked and cut properly, melted provolone and freshly toasted delicious rolls/baguette! What a great formula! Plus you're right on schedule, one week from last Thursday. My life revolves around these important dates, you know! Thanks again to you, Tara and James. - Marilyn
Don't like provolone? Heathens! That sandwich looked amazing. 👏 Several brands make pre-diced Chipotle peppers. We always keep a jar in the refrigerator.
This couldnt have come at a better time, the "higher end" place next to me gave me a steak sandwich equivalent to a middle finger on a baguette. Said I'll make my own and who comes in a day later but my fav YT home cook. Thanks James. -also James.
Yes, chipotles are a smoked pepper, not just some fast food place. The sauce that comms in the can with the chipotles is better than the peppers themselves! I make a terrific chipotle/cumin dip using it and it's amazing stuff.
Looks awesome as always, Jim! We were at Costco yesterday, and I had the skirt steak in my hand. I may have to go back today! I've always used a horseradish based sauce for this, but I'll most certainly be trying the chipolte sauce next time!
Skirt steak is my favorite cut and I make a steak sandwich with it at least once a week. I am loving the chipotle mayo idea and can’t wait to give it a try. If I can give one tip from also growing up working in a kitchen like you have in the deil, use the back of the knife to scrape the board so it doesn’t dull the knife. Keep up the great content!!
ah, the torta de bistec has found its way to your kitchen! In South Texas these are made on telera rolls; in West Texas we use bolillos. Toast them in steak juice and butter. MMMmm! (and yes, you can get a good sear indoors. You want a *big* cast iron skillet or, better, a comal, and you get it HOT. Water-bead-dancing HOT. Drop your steaks and give them a minute, then flip and give another minute. You can turn the stove off and they'll finish cooking from the pan's residual heat.)
Chipotle, smoked & dried jalepenos. Those suckers have a huge range of spice relative to where they are on the scale, always pleasant when I encounter fresh ones to see if its a punch in the face or a nice peppery sweetness.
I have a grill insert for my air fryer to get the char marks and do my skirt steak in it. Works great. The only thing is for multiple pieces you have to cook in rounds. But for like two people, its less messy and you dont get the kitchen smoke. Thanks for explaining cutting against the grain. I couldn't wrap my head around it for some reason before.
Suggestion from left field - try crumbling on a bit of blue cheese, or even better Roquefort, in place of a mild cheese. The additional layer of contrast with the sweet form the onions and heat from the chipotle is next level.
One of the worst things about ordering a steak sandwich is the gamble of not knowing what youre getting. Ive had great soft steak sandwiches and steak sandwiches ive had to fight with to get a bite or just pull out an entire piece of steak. I think that reverse searing and slicing thin is the trick
Man, that looks amazing! Steak is a rare treat at my house due to the price, but this looks like a great way to stretch it! And I really liked seeing the tips on cooking skirt steak, which I'm sure I would have messed up. I tend to prefer flat iron steaks since those are very forgiving cuts that sort of bulk up in the center when they cook, so it's easy to get a great sear even at rare to medium-rare doneness. Definitely gonna try this!
I've had Chipotle in Adobe that was soooooo hot and others that are mild. I appreciate that you cautioned your viewers to taste it. It can make a huge difference! I personally prefer a horseradish cream or a spicy mustard but I'll try your dish, it looks amazing.
These are great during the week, especially if you make the caramelized onions in advance. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
Great as work lunch !
I just love your recipes.
😋👍
I never use La Costeña Chipotles. I use the San Marcos or Goya brand. Goya is more on the sweet side while San Marcos is a bit spicy. I live in South Texas and we are used to eating spicy foods. My favorite chiles are Serranos especially if they are fire roasted. They tend to be spicier.
Looks amazing Jim! I can't wait to make these for the family!
I think that was the fastest 10 rating I’ve ever seen James give out! It must be good! 😁
Love to cook “ follow” several cooking podcast , but hands down this is my absolute favorite one . Have made most of the recipes shown and will definitely be duplicating this one . Besides the actual recipes , I love the interaction of his son and wife . Thanks for posting
I appreciate that, thank you!
@rickvela9126
- So agree. By far my fav cooking channel. The recipes are excellent, directions are easy to follow and I love the family interaction. Such a joy to watch and the food is excellent
I'm sure you and James understand when I say my favorite is Jacques Pepin. James is second (-;
You and Tara are such a great team. James is the frosting on the cake.
Oh Lawd have mercy! These look so delicious. I love a toasted crunchy bread. Great job Sip and Feast Family. The taste tester didn’t hesitate, first bite and he called it a 10.
James is turning into a very eloquent food reviewer, he's doing a great job!
Reporting in after lunch on a beautiful Friday off work. I happened to have all the ingredients to make this, but had never actually had a steak sandwich before (I'm a Chicago boy, if we're eatin a hot sandwich around here, 90% of the time its an Italian Beef lol). I planned on using the skirt steak like I usually do for some tacos, but when watching this and you talked about getting a good sear on a really hot grill, it reminded me of Alton Brown's skirt steak video where he straight up cooks directly on the charcoal in his grill. That sounded like fun, so I did that and then made this sandwich with it. BOY have I been missing out on steak sandwiches, this just got added to my regular rotation of things to make while in the mood for grillin'.
Love this! I make something similar, but I add a bit of horseradish with my sour/mayo mixture instead of the adobo. But it looks great. Thanks!
Yes❗️ I add horseradish too!😊
Ooh! That sounds perfect!
Hey Jim, Thanks for all you do with these great techniques and recipes. Just wanted to add that I was taught to preheat cast iron pans in the oven (since you were pre-heating anyway) and the iron gets far fewer hot spots even when back on the burner.
That is a good idea for sure.
Seems so simple, but I never would have thought of that. Thank you so much
It works really great that way.
I've gone from being a good Chef to a great chef with the help of you and you're amazing UA-cam content, and some of my favorite recipes have come from this channel. Looking forward to making this for dinner thank you to you and your taste testers.
God bless 🙏 🙏
I'm so happy to hear that, thank you.🙏
Even skirt steak on a regular steak night is a really delicious alternative to the more expensive cuts. Also great on a toasted corn tortilla with some pico de gallo! Also a 10! Excellent work as always.
I actually watched the whole video just to fully appreciate James' review at the end. That is brilliant to let him be the rater and tester; it certainly works for all of your viewers. By the way, that sandwich looks 100% delicious...
The brand of that knife is Victorinox . They're the company that makes Swiss army knives . But they make great kitchen knives as well . They're a mid level brand , but worth the cost .
I also think that you missed a step thay would add good flavor by toasting the bread lightly first , adding that light color and flavor . That would also help keep the bottom bread from getting mushy as the sauce and meat juices soak into it . If I make this type of sandwich , I always toast the bread first under the broiler for a minute or two ( as much as it needs to get a very light toast , then build the sandwich and back under the broiler to melt the cheese
I personally love soggy bread
I have given a lot of those knives as gifts - they are a great value.
Mid-level brand that makes top quality cutlery. Unless you're a forged knife snob😊
Those Victorinox cooking knives are awesome. I've got big money Japanese blades that sit in the drawer because I'm afraid to use them, and my Victorinox is my workhorse. I use it every day.
@@f75gunslinger America's Test Kitchen has sworn by them for decades.
I don’t have holes in my pan lids but I saw on another show ( don’t remember which one) they put a skewer in the hole. Love your channel. Reminds me of growing up in Brooklyn. 🌼
James, cut a section of non-skid rug backing and place it under whatever cutting block you're going to use.
Voila. No more slip.
A damped dishcloth works too
@lisabishop6266 I used that method for years,and then one day I was cutting and shaping some non-skid for a new hallway carpet and my brain tapped me on the shoulder and said, "Ya know where this stuff would work really well?"
So now I can just roll it up and stick it back in the same drawer with all our foils and wraps.
No wet towel to dry, no damp counter to wipe off, etc.
Also, my cutting board isn't absorbing any unnecessary H20 while it's sitting on the towel.
I also eventually cut out a 6 by 4 section of it at the end, and my scraper slides right under the board now and stays out of the way.
Another awesome easy recipe. Thank you! Did something similar this last weekend on the barbecue with ribeye steaks, ciabatta, arugula, and an aïoli sauce.
I should have been working on my ecom business today and yet here I am binge watching James and Tara videos and self-medicating by listening to James describe his mise en place. Another great video with cooking instructions beyond this specific meal. You are appreciated.
Now let me tell you something, when your son comes right out of the gate and with the first bite and says I give it a 10 he ain't even finished chewing it all up yet and knows it's a good sandwich😊 I am definitely going to be using this recipe this weekend cuz I have the ingredients.
You wouldn't consider these LARGE onions? Damn dude, they're almost twice as big as the onions I get in grocery stores here in Germany lol.
It’s American food sizing?
Same here in Switzerland. You will never find onions as big as those 😂
@@AwesomedavidjI'm an American & my red onions aren't that large either.
Those are large onions!
And I’m from Florida in the USA
If you can only hold one per hand then they are large onions (IMHO).
Consistently AWESOME!!! You're killing it my friend!!!
Living vicariously through you. I'm currently renting an apartment until the housing market rebounds. The smoke alarm for my kitchen is literally above the stove. I boil water and the thing goes off. No way I can sear using a cast iron pan. This sandwich looks incredible.
I sympathize with your pain! I used to live in an apartment where the smoke alarm would go off everytime I opened my oven if it was above 400. I got really good at opening my oven & taking things out quickly! Having that fear of setting it off constantly def dictates what you make.
Great work as always Jim! Keep representing the tri-state area proud!
Another bangin' recipe! I've never been big on making epic sandwiches, but you're really making me want to up my sandwich game 😅 Thanks Jim and Tara!!
Much better with Vidalias than reds 😊. Also like mine with peppers and surprised you left these out. Green Bells work, but Poblanos are better.
I can tell you are a great cook, and a great dad! It's obvious that you love your son! Great show!!!
Oh my god, that looks so good
A 10 from James!!! That's a total win.
definitely got to give this one a try. simple, easy, and looks delicious
I appreciate you mentioning the correct way to cut steak across the grain. Not naming names but I still see major food channels cutting steak wrong. Channels with thousands of viewers. It's just one of those key life skills that everyone should know. Cheers m8
Out here in Arizona, still grilling weather! I'm making this tonight ... Thanks Jim.
This thumbnail looks INCREDIBLE 😮😋🏆👍🏽.
I've made so many of your recipes and they are all delicious. I'll be making this one very soon.
skirt steak is the right choice! looks great chef
Gotta say, this channel is teaching me so much about how to cook everyday wholesome recipes. Thank you!
This was really helpful. I bought a London Broil yesterday for meal prep. I didn't make the sandwich (yet) but cooked it this morning and this is probably the first time it was sliced properly and hasn't been way over cooked. Hats off to you all. Thanks, again. I'm a fairly decent cook, but your tutorials are helping me up my game.
I wear my pool goggles when I slice onions. Works perfect. 😊👍
Great looking sandwiches! I especially like Jim’s command of the culinary technical jargon - chop them until they’re “smooshed”😊
Great looking recipe! On my way to the store with this ingredient list. 😊
This looks great! Provolone is THE cheese for steak sandwiches in our house. It just works so well. Same goes for chipotle mayo. Ciabatta rolls are a family favorite. I used them last night for Cuban sandwiches...not traditional but so delicious.
Cant wait to make this sandwich! just a point of clarification, i would suggest you specify "outside skirt steak" vs "inside skirt steak" the outside skirt steak is much more tender where as the inside skirt can be tough and inconsistent. thank you for the recipe.
Oh this is absolutely perfect!! I love steak, I love sandwiches, and I LOVE steak sandwiches, especially the Philly steak sandwich. But this? This looks just as delicious and promising. Can’t wait to try this! Thanks for your lovely videos, James. You’re my favorite chef, and I seriously adore how organized your content is. Hope you’re doing well 🥰❤️ (Question: Have you ever had stroganoff? 👀 If so, what’s your take on it if you were to do this dish? Some people like it as beef, while others prefer it as chicken, like myself! I’m aware you’ve done a video about the beef one, but I’d like to see you try the chicken version too! 🙈)
Jim, excellent video! Loved every minute of it! Lots of valuable info, thank you! Caramelized onions, arugula, skirt steak cooked and cut properly, melted provolone and freshly toasted delicious rolls/baguette! What a great formula! Plus you're right on schedule, one week from last Thursday. My life revolves around these important dates, you know! Thanks again to you, Tara and James. - Marilyn
8:45 if your thin board is bent run it under the hot water tap on the bowed side if you take it to far then turn it over to make it flatter
Looks great, chipotle mayo is also really good good to use as a dip with fries
I love watching your videos, thank you so much.
Don't like provolone? Heathens! That sandwich looked amazing. 👏
Several brands make pre-diced Chipotle peppers. We always keep a jar in the refrigerator.
Pro tip to prevent tearing up while cutting onions: have your wife do it. You're welcome.
Jesus, I was wiping my eyes from the smoke on your video. Looks amazing.
Wow, that sandwich looks so good.
This couldnt have come at a better time, the "higher end" place next to me gave me a steak sandwich equivalent to a middle finger on a baguette. Said I'll make my own and who comes in a day later but my fav YT home cook. Thanks James.
-also James.
Ok just made these today and my family went bonkers over these sandwiches, they were to die for, thank you so much for your amazing recipes!!!
You and your family are inspirations...all the best.
Made this for dinner tonight - absolutely delicious! Thanks for the recipe.
This is the best steak sandwich I've ever had! Blew me away. Sip and Feast always with the hits!
Yes, chipotles are a smoked pepper, not just some fast food place. The sauce that comms in the can with the chipotles is better than the peppers themselves! I make a terrific chipotle/cumin dip using it and it's amazing stuff.
Thank you ! 🎉🎉🎉❤
Did anyone else see the bus lol?
🙋🏻♀️ Lol I kept looking for another one
Buddy is looking tan and suave in this vid
Sandwiches look great. The skirt steak also broils well in the oven, less smoke in the house. Gotta try this with the Chipotle Mayo!
I can feel my blood pressure dropping as I watch another great food blog by sip and feast 😊
That kid is growing exponentially. Do a James time lapse video .
the man is an artist
I love this guy (Mr Sip? 😅Ive forgotten his name!). Great content..no bad words. Enthusiastic attitude. Makes food that makes me want to cook. Ty
His name is Jim!
Wow! Why go out to eat when we all can make this and most importantly know how its made! Awesome❣️
That salt math was impressive 🤯 Sandwich looks amazing👍🏻💯
Taste tester gave it a 10. Wow, it must be good, he's tough.
Looks awesome as always, Jim! We were at Costco yesterday, and I had the skirt steak in my hand. I may have to go back today! I've always used a horseradish based sauce for this, but I'll most certainly be trying the chipolte sauce next time!
Store the onions in the frig. When they’re cold, they don’t vaporize the gasses that irritate your eyes.
I am making this for dinner this coming week. Looks so good.
Finishing the onions with some balsamic adds an extra level but looks amazing
Looks great. Thanks so much.
Skirt steak is my favorite cut and I make a steak sandwich with it at least once a week. I am loving the chipotle mayo idea and can’t wait to give it a try. If I can give one tip from also growing up working in a kitchen like you have in the deil, use the back of the knife to scrape the board so it doesn’t dull the knife. Keep up the great content!!
You are the absolute best teacher. 😊
Thank you for pointing out the hole in lid.
La Cosita makes a chipotle 'sauce' that is the excact same can but the chipotle are already as a puree. Just saves a step
That looks amazing bro , great job!
I always enjoy Tara (sp) giving clarification. Loving the channel!
Love this video! Can't wait to make it!
My Guy the Best! Like your style on this one champ 🏆 👌 Glad Your Back 🤝
Good job, Jim!
you gotta do a bbq outdoor video session one of these days
ah, the torta de bistec has found its way to your kitchen! In South Texas these are made on telera rolls; in West Texas we use bolillos. Toast them in steak juice and butter. MMMmm!
(and yes, you can get a good sear indoors. You want a *big* cast iron skillet or, better, a comal, and you get it HOT. Water-bead-dancing HOT. Drop your steaks and give them a minute,
then flip and give another minute. You can turn the stove off and they'll finish cooking from the pan's residual heat.)
Chipotle, smoked & dried jalepenos. Those suckers have a huge range of spice relative to where they are on the scale, always pleasant when I encounter fresh ones to see if its a punch in the face or a nice peppery sweetness.
I have a grill insert for my air fryer to get the char marks and do my skirt steak in it. Works great. The only thing is for multiple pieces you have to cook in rounds. But for like two people, its less messy and you dont get the kitchen smoke.
Thanks for explaining cutting against the grain. I couldn't wrap my head around it for some reason before.
Another keeper!
Awesome, I will try this one for sure. And, you are a good dad!
Fantastic, watching from the UK. Mustard would go fantastic on that 👍
Suggestion from left field - try crumbling on a bit of blue cheese, or even better Roquefort, in place of a mild cheese. The additional layer of contrast with the sweet form the onions and heat from the chipotle is next level.
One of the worst things about ordering a steak sandwich is the gamble of not knowing what youre getting. Ive had great soft steak sandwiches and steak sandwiches ive had to fight with to get a bite or just pull out an entire piece of steak. I think that reverse searing and slicing thin is the trick
Wow looks good! That sauce is going to add a nice kick to the flavor. I think I would add a little bit of good spicy mustard to mine.
I kept thinking my whole house would smell like that steak with all the smoke. I was waiting for that ceiling fan in the living room to be on
Amazing recipe, James! We don't eat meat but I can see the same ingredients going really well with smoked tofu.
I am really loving all your sandwich videos . Would you consider doing one on the Cubano?
Man, that looks amazing! Steak is a rare treat at my house due to the price, but this looks like a great way to stretch it! And I really liked seeing the tips on cooking skirt steak, which I'm sure I would have messed up. I tend to prefer flat iron steaks since those are very forgiving cuts that sort of bulk up in the center when they cook, so it's easy to get a great sear even at rare to medium-rare doneness. Definitely gonna try this!
This looks amazing James takes a bite it’s a ten wooohoo
on the fly salt math was a real flex Jim 😎 😂
Always a “wow” at the end of watching 😂. Thanks to the tester who’s getting taller!
And thanks to you for giving us the kick to cook even more ❤
Drooling…
Oh that looks so good. 😋
I've had Chipotle in Adobe that was soooooo hot and others that are mild. I appreciate that you cautioned your viewers to taste it. It can make a huge difference! I personally prefer a horseradish cream or a spicy mustard but I'll try your dish, it looks amazing.
I have a Blackstone - it makes onions so easy.