I made this recipe, but with Flank steak, and marinated overnight. It was the kind of experience that causes one's eyes to roll up into the back of one's head accompanied by kind of 'mmmmm' that can only come from the deepest depths of one's soul.
She is definitely very skilled and knows her stuff, but I don’t think her personality is cut out for TV. She’s a bit too reserved and timid for my taste.
I've seen this episode before and gave it a shot. Do not regret it. This was fantastically delicious and I have the recipe written down in the little wood box for repeats.
This got my mouth watering and remembering those times when we would have a carne asada at my aunts house in Mexico. We used a very similar marinade with the skirt steak, but I can't wait to try this version.
Beef, but that's probably not what you meant. It comes from the underside below the ribs and near the abdomen. There's an inner skirt and an outer skirt. It's similar to flank steak, but it has more muscle and tastes more beefy imo. Skirt steak is very expensive these days because there's a big demand and not that much is produced.
Honestly I thought it was flank steak because I've NEVER seen skirt steak in stores but a quick google search proves they are actually different flank is super "beefy" flavored but thicker and more tough. I even searched "what is skirt steak called in canada" (I'm in Toronto) and others have searched it since it auto populated lol. I couldn't figure out the mystery though. I guess if you go to an actual butcher's shop and not the supermarket you'd be able to get a straight answer. I hate the confusion over cuts I feel like we call cuts differently between CA and US and it's super annoying!
Please use your brain and stop the silly trolling. All these videos are old. Like everyone else, ATK is now and has been shut down for Covid-19. That's why we are seeing old videos that have aired before. They are not making many new videos. Expecting to see new hosts in these old videos is like watching Gone With the Wind and expecting to see the South win the Civil War. The company has expressed a desire to be more "diverse" in the future, but obviously that does not mean that white cooks will immediately be fired and replaced by cooks with darker skin. There are a large number of talented longtime cast members on ATK, and when new cast members are hired in the future, their race/ethnicity will probably be one consideration. That's all they can legally do because, in case you didn't know it, hiring and firing people based on skin color and or ethnicity is illegal discrimination. It's also just plain wrong. Not stop trolling, and yes, repeating the same political idea in a comment over and over IS trolling. It's also rude and obnoxious.
I made this recipe, but with Flank steak, and marinated overnight. It was the kind of experience that causes one's eyes to roll up into the back of one's head accompanied by kind of 'mmmmm' that can only come from the deepest depths of one's soul.
Wow that's deep
If you actually marinated it all night it would be almost inedible :)
Lam is the best!
Yes, besides her obvious knowledge of every aspect of the dish she's making, I really like her calm demeanor.
It's Lan, her last name is Lam. And she is great, love her recipes and her voice.
I always look forward to posts that include her.
She is definitely very skilled and knows her stuff, but I don’t think her personality is cut out for TV. She’s a bit too reserved and timid for my taste.
Miss Lam is always great. Thanks for this. I enjoy all her cooks.
A new star is born: Lan Lam.
I've seen this episode before and gave it a shot. Do not regret it. This was fantastically delicious and I have the recipe written down in the little wood box for repeats.
Lan is a treasure!
This video makes me hungry. Thankyou for bringing it to us.
This got my mouth watering and remembering those times when we would have a carne asada at my aunts house in Mexico. We used a very similar marinade with the skirt steak, but I can't wait to try this version.
looks amazing - some great techniques, like repurposing the marinade, and the baking soda olive oil mix. nice!
Skirt is our go-to steak in our house. It's gotten expensive, like a lot of the "cheap" cuts. Totally worth it. This looks great.
Exactly same as brisket used to be a cheap cut, not anymore
Lan and Bridget are the best presenters -- Well done.
More Lan!
You can't go wrong with ANY of this lady's recipes... Definitely don't forget to do the sauce.
Omg I love Lam , this looks amazing!
ATK,,HELLOI usually can find flank, but hardly any SKIRT STEAKS, in recent times, but this LOOKS REALLY GREAT,,,,THANKS,,,,🇺🇸🇺🇸🇺🇸🇺🇸
They look fantastic.
These steaks would be delicious in a taco as well. Thank you for the marinade.
Yes!
Yup we use arrachera in Mexico
It would be amazing in a taco!
Faheeeta
Marvelous consistency, always creative..
Love Lan!
More of Lon please!
I love Lan's calm and seriousness, not stupid small talk or jokes. More Lan, less Julia and Bridget.
I learn all my cooking from you all.
Have you ever had skirt steaks and eggs for breakfast what a way to start the day
Impressive! Definitely trying this!
sounds great will be trying it this wkend... thank you for such a great repeat
I like skirt steak, especially medium rare. Nice recipe ladies
I’m trying this tonight! ❤
I love these brioches!
What to do if my budget only allows for inside skirt? How do you tenderize or cook it?
So good!! Thank you !!
That skirt steak does look great and must be very delicious too. I have never eaten any before, but would eat it if given the opportunity.
Lam knows whats up. Give her a show.
Burgundy might be Bridget’s favorite. Works for me.👍
Yes
I've never seen skirt steak around here. Can you substitute flank steak?
looks Yummy .. Thanks .
I didn't want to get *grilled* making a food pun that was too lazy..
I guess I'll get have to *marinate* on it for a while.
Funny as usual my friend, haven't heard from you or met up in a while pal.
You do that
I was gonna post my recipe pal, but i decided to skirt the issue.
groan!
@@stevelogan5475second groan...
love the recipes. thanks
wonderful video ~ thanks for sharing
Thank u ! To the point! Only I wish I had your skirt steaks mine is as big as my hand! Didn't buy enough!🙄🙄
Who is Lan Lam? Thanks for the marinade reuse!
yay lan
Bridget could get it.
Delicious 😋
Deliciousness!
I use it for fajitas
Oh look, what's over there? 😂 😂 😂
That made me smile. Kimball used to do that to Bridget when they worked together.
Looks delicious. Can you do a video on how to make plain beef jerky?
Check out Kent Rollins for homemade jerky
Excelente!!!👏🏻👏🏻👏🏻😘
If only stores would sell outside skirt steaks. All they have inside skirt steak.
Lovely steaks
what kind of meat is the skirt steak i live in bc
Beef, but that's probably not what you meant. It comes from the underside below the ribs and near the abdomen. There's an inner skirt and an outer skirt. It's similar to flank steak, but it has more muscle and tastes more beefy imo. Skirt steak is very expensive these days because there's a big demand and not that much is produced.
@@carowells1607 I bought it just last week here in NY and it was $20 per pound. So good though....
Honestly I thought it was flank steak because I've NEVER seen skirt steak in stores but a quick google search proves they are actually different flank is super "beefy" flavored but thicker and more tough. I even searched "what is skirt steak called in canada" (I'm in Toronto) and others have searched it since it auto populated lol. I couldn't figure out the mystery though. I guess if you go to an actual butcher's shop and not the supermarket you'd be able to get a straight answer. I hate the confusion over cuts I feel like we call cuts differently between CA and US and it's super annoying!
Baking Soda Or Powder???
Wow..
"WOW" LOOKS DELICIOUS ! THANKS FOR SHARING YOU'RE AMAZING AND BEAUTIFUL...
2 min per side is enough for medium rare.
Hello.
I would steal her steak also! 😉 Looks yummy!
Yea, they're back in that beautiful alley. The steak is pretty enough to make up for that unfortunate view though.
Thank you for not wearing any jewelry on your hands while cooking. It looks more professional.
Its too bad skirt has become so expensive now.
Where’s the tortillas
I find it attractive...women use less spices...us men abuse spices ...it's like a curtsy take a bow type of thing ...
This needs to be done on lump hardwood charcoal with some fruit wood chunks.
The skirt is expensive now 😡
Sad to say your right.
Beef in general. I remember going to the butcher and getting some good cuts for $10/lb. Now, youre looking at $18-$20/lb. Its terrible.
Skirt steak is more expensive than ribeyes, NY strip, and t-bones when on sale. Skirt is not the better cut.
Ever notice how she talks all nervously?
No
Ummmm!
Reupload for second dip to make money? As this was posted several months ago!
Skirt steak does not have silver skin
DI cccd
Does anyone else hear the nervous voice from Lam.? 🤔 or.?
Just too much messing about !
They charge you to look at the recipe. Not cool.
its very cool and Wow are you lazy....get a pad of paper and write down the recipe
You pat it dry cuz it will steam but then you rub wet oil on it? Explain yourself. I know the soda helps to brown but why make it wet again?
Steam comes from water-based moisture.
Oil doesn't steam.
Same reason why you dont submerge something in water if you want to fry it. Two totally different substances
How to Make Grilled Mojo-Marinated Cat or Dog Steak
First
Soy Sauce!!! No way.
Yes way
When they describe where the meat comes from in the cow it makes me want to turn off the video and becomes vegan and I'm not even close to vegan. Ugh.
Too rare for me. I don't like bloody food.
Social distancing? Masks??
The soy sauce ruins it
No black chefs yet huh well we're still here not really going anywhere do you want us to take out pot and go home what's the problem
Chill.. you’re doing too much bro. Not everything in this world needs to be political
Please use your brain and stop the silly trolling. All these videos are old. Like everyone else, ATK is now and has been shut down for Covid-19. That's why we are seeing old videos that have aired before. They are not making many new videos. Expecting to see new hosts in these old videos is like watching Gone With the Wind and expecting to see the South win the Civil War. The company has expressed a desire to be more "diverse" in the future, but obviously that does not mean that white cooks will immediately be fired and replaced by cooks with darker skin. There are a large number of talented longtime cast members on ATK, and when new cast members are hired in the future, their race/ethnicity will probably be one consideration. That's all they can legally do because, in case you didn't know it, hiring and firing people based on skin color and or ethnicity is illegal discrimination. It's also just plain wrong.
Not stop trolling, and yes, repeating the same political idea in a comment over and over IS trolling. It's also rude and obnoxious.
ua-cam.com/video/ITMCoZrLH4c/v-deo.html
They do have one, her name is Elle, great chef, check out her baked potato recipe,it is awesome.
Also Lawman Johnson from Cook’s Country makes a mean Pasta Fagioli
Fabulous! Currently Marinating! Thank You!