Carne Asada Flank Steak with Cauliflower Rice & Chimichurri
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- Опубліковано 15 вер 2024
- Chef Tom cooks up one of our favorite recipes of all time... and if you're looking for something a bit lighter for the New Year, this is the perfect dish!
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That garlic tip alone was worth the watch!
Chris Norris agreed wow!
that was really neat
That is the most alternative chimichurri i´ve ever seen in my argentinian life. The original chimi is so simple.
Watching this at 2am in the morning was a mistake! *time to raid the fridge* Excellent vid as always chef! Will definitely be trying out that cauliflower rice.
as a Mexican, I was impressed when you took off the skin of the chiles. nice job, Tom.
Thanks for the compliment!
Just made this and it’s delicious! I don’t have a grill but I broiled the peppers & cooked the flank steak in my cast iron skillet on the stove. Still turned out wonderful! Used the Victorinox 12” Granton Edge Slicing Knife for the first time & absolutely loved it!
That's great! Thanks for watching and taking the time to comment!
love the fact you throwing a healthy twist on it, big fan
Brother Tom, that was an awesome cook.Flank steak is a very underated cut of meat.if cooked right its awesome and you did it to perfection..love your vids and that straight approach.your very knowledgeable and your point across...Thank you.
Came here for the steak and now I know about chimichurri. Thanks again Chef Tom.
Again: Wow! Nice elegant dish with a whole lot of flavor. Love the use of cauliflower.
Thanks!
It's really a calm, smooth video; clearly display with fantastic English language explanation........ ( not too long nor too short show of every detail needed). He should be the Restaurant School teacher !! I need the Chimichurri sauce and cauliflower rice recipe, well show and explained, thank you so so much.
thanks for your high praise! Here's a link to the full recipe: thesauce.atbbq.com/videos-carne-asada-flank-steak-with-chimichurri/.
looks great. that cauliflower rice looks so easy and healthy.
jeebus!! 30k subs! Very Impressive ATBBQ! That did'nt take long! I bet those roasted peppers brought some great flavor to the chimichurri. I love the taste comb of chimichurri and a perfectly grilled steak and you certainly delivered it Chef Tom - Would have loved to try that! Appreciate the cauliflower rice...quite tasty!
Thanks man. We've been pleasantly surprised at this little communities growth. We're moving to four videos a week starting this week, so we'll see how it goes throughout the year. Thanks for watching as always!
Of course - I love your videos - Looking forward to 4 a week! Thats some serious editing and shooting haha!
That looked so good. I will try it. My wife doesn't eat rice, but she loves cauliflower. It will be perfect!! Love the idea of the peppers.
Made this for dinner tonight and was a huge hit, even the kids loved it! Thanks for the great recipe!
Chef Tom your right about this being great as a holiday meal. I did add queso blanco to the cauliflower rice and created a very nice blend of flavors between the meat and everything else
I don`t know what is greater the Flank, the Chimichurri ore the Cauliflower the combination of the three is outstanding and great.
Yeah, it's tough to decide, so just cooking it all together is the way to go. :)
love the capers in the chimichurri
Thank you for the whole recipe.
Specially the cauliflower
You're welcome! Thanks for watching
Garlic tip! Wow!
Chef Tom you are the best.
garlic trick was straight magic...
This guy grilling steak in snow! Legend😂
Delicia Chimichurri,saludos from Buenos Aires
I’d like to see a video, or maybe a bonus segment at the end of a video, on your cast iron cleaning and care.
How to skin a pepper, who knew. Thanks Tom will be giving this a try for sure.
damn buddy, at it again!!! everytime i end up just finish eating and im stuffed, i end up watching your videos and end up being hungry again!!! hahaha love your videos, keep up the amazing work!
Great job, love how you're pushing boundaries with your cooking and techniques
Thank you!
Nailed it again. Looks awesome.
Thanks!
Chef Tom is all business! Great video!
Thanks for watching!
cant stop watchin your vids. good stuff. keep it up
It's nice to see a good, keto-friendly recipe. It looks delicious!
We're trying to hit more healthy recipes along the way... glad you can enjoy this one fully!
allthingsbbq I would like to see you cook some Maryland pit beef! Thanks!
once again a beautiful recipe keep up the Good Work !!!
Thanks!
Like how you make tough cuts of meat tasty. Would love to see the definitive tri-tip recipe, which is also considered a tough cut
Gotta try that cauliflower rice trick! Great video.
Let us know how it goes. Thanks!
that's a variation on chimichurri, but I can dig it. Great recipe - thank you for sharing
Steak's obviously perfect and I'm definitely going to try this cauliflower rice.
The sauce looks good too, but isn't it more like a mojo verde then a chimichurri?
BRo. This is what I've been looking for
This is perfection! High lvl of skills!
I noticed after watching alot of ur videos that u LOVE using a combination of pecan & cherry pellets... Great combination tho.... I like using either pecan & cherry or hickory & cherry in my weber kettle grill & my wsm
What if you made smoked corn bread on the smoker? Is that a thing? If so, you should make that video! Thanks 🤓
looks fantastic! this is a new recipe to try on the weekend!
Let us know how it goes!
Thanks Chef always looks amazing.
Thank you!
I've been eating a lot of vegetarian meals lately to balance my barbecue and other guilty pleasures. The cauliflower rice would go great with so many veggie dishes.
Wish I was having that for dinner.
cauliflower rice digging it! good vid!
Thanks for watching!
I've been lookin for a new recipe to try out for BBQ and this is it!~
Let us know how it goes!
It was damn amazing most likely not similar to ya'll since I had to use my makeshift brick grill that and didn't have the same spices and that faijita bath but I made up a marinade I usually use for pork and beef fajitas, but it was delicious nevertheless!
Thanks buddy
Hey Chef Tom, would love to see your rendition of Wings, don't know if ya'll got a video on that ey
Yeah what else is there to say....Awesome job! Need to get me a YS640 for sure!!!
Thank you very much... you won't be disappointed in the YS640.
Dude you're awesome you seem like such a bro
I watched about 90% of all your cooking videos and I just now subscribed. Very nice content and have to commend you on your food. I just have to ask where do you get your equipment and supplies from e.g. the meat grinder, the sausage stuffer, your knives, blenders, and of course those black gloves. please let me know
everything he uses is from attbbq.com
Look really good. The only miniscule issue I have with the recipe is that I'm one of those more serious cookers that doesn't like having to go buy premade marinades. Not only is it a pain trying to track down, or order a bottle of the exact marinade, but it usually has a hefty pricetag too. And for me personally, saving money is half the reason of cooking your own as opposed to dining out. I realize the video needs sponsored, and that the product needs advertised, but I just kinda wish the video had a second option for marinading the meat.
Looks great!
You had me at chimmichurri
Looks really good!
Thanks for watching!
I do flank steak alot, but I never had a flank come off the grill looking like that with those hatches. Usually its all just bbq charred.
Oh my, looks delicious
What 33 people would give this a thumbs down? 33 people who hate themselves. Love your videos, Chef!
Would love to see you cook grilled shrimp po' boy with some neat toppings! on the bbq
looks great! keep up the good work I love your videos
Thank you very much.
That looks amazing!
Deadly
I know how im going to impress my next date, that looks amazing
Anyone else crack up when it used the most scientific garlic peeling method??
Looks amazing! What is a suitable substitute for cilantro? I've got the genes that make it taste like soap!
You should try making Orange chicken burrito like from Panda Express innovation.
Nice looks great man i give iT a try 👍
Thank you, let us know what you think of the recipe when you do.
Simply awesome
Thanks!
Perfect
Im making this dish with tri-tip!
Great idea, let us know what you think!
This recipe would be excellent with a Peruvian style ceviche!
Do you have a recipe?
You are the MAN!
you use amazing tools like the knife and the marinating bucket where to find
Awesome! 🌶
Is there a link to the bucket that was used at 0:57? We do a lot of sauerkraut/pickles but weigh things down with plates, this looks like next step up if there is a jumbo size.
Looking forward to firing up some of that chimichurri!
Chef Tom was using the Briner Bucket. www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-buckets.html There are 3 different sizes available!
Awesome
What kind of knives do you use I see you use knives with no point and those look cool. Also if you don't have a smoker could you use an oven for most of these recipes?
Amazing so good
love your videos! but I live abroad and don't have access to the premade marinades. could you please tell me how to make the marinade from scratch?
what is the marinating bucket
it's called "the Briner". you'll find it when you google it
Chef Tom, no red wine vinegar in your chimichurri?
wow
Have you cooked a whole ham before? I have a whole ham frozen but would like to see your personal method of cooking it
Yes, twice:
Pre-cured: ua-cam.com/video/69mEHbHP4Jk/v-deo.html
Our cure: ua-cam.com/video/5LYs1Fgr-t0/v-deo.html
Thanks!
How long was it in the marinade?
The LC
what shld the internal temp be for the flank steak?? I noticed the 1st few cuts had more pink center than the other end.. But my question is what shld the 1st section that u carved/cut into be since wld much rather hav a more doneness / lil pink in the middle ; but without not overcooking it r drying it out ; still leaving / having it to be moist
Looks insanely delicious, i just cant personally eat meat that pink, looks practically raw but ill trust you :D
Man up and try it, stop ruining your meat by cooking it until it's rubber. Pink center means it's juicy and tender.
Man up and try it, stop ruining your meat by cooking it until it's rubber. Pink center means it's juicy and tender.
why no leave the bbq chilis skin on?
\
You know that camera man was ready to quit taping and throw down
how much does the knife that ur using in this video cost??
You forgot the tortillas brother. No carne asada without some tortillas Lol j/p. I've been wanting to cop me one of those knives though.
what brand of knife is that and model? couldn't catch the name
nice bud!
where is your restaurant located and what's the name??
where the tortillas at vato?!
The chimichurri components were almost there (a little vinegar needed) what botched it was the execution, you can cut the veg in the food processor lightly. The mistake was adding the oil in the food processor, you added air to the fat, changing the consistency to a sauce, chimichurri is more like a infused oil than anything else.
I swear I seen a video from you curing bacon . Where can I find it ?
I’d love to see a venison or rabbit recipe.
Wait, stop everything! What kind of dark magic is that garlic trick? This......changes.......everything, video paused and I’ll be in the kitchen for the next 10 minutes doing this to every clove in the house.
very nice video
why not grill the onions as well?
What brand is the condiment bottle?