I’m a butcher... Flat iron is a better cut of beef all day compared to flank... and a lot of times is a lot cheaper. Some say flat iron is the second most tender piece of meat of the cow. As well as rich flavor it being from the chuck. If you’re reading this, try a flat iron you will not regret it.
Should start a new series where every Friday Max follows your instructions and cooks a meal while you film then you taste it at the end and review it. 😂
One of the only saving graces of this whole "Corona" disaster is that here in the UK ,and I feel for them, is that meat wholesalers are so full of produce to that there's a huge surplass...so my local store is selling at half price,, I got two huge sirloin steaks for under six bucks and some Aberdeen Angus fillet for less than four!! Less than half price!..If I've gotta stay home I'm gonna eat well!! And when this is over I'll be able to afford a gym membership 😁😋
That's lucky. At the store I work we are selling all kinds of meat from meat and chicken companies I have never heard of. That's how much we have sold out. We have legs of lamb from Australia for $40 and I didn't even know we could get those. People are shopping so much that the only reason you can tell it's a quarantine is that we are letting people into the store in groups of 20 or 30. It's like people don't want to stay home and just want to come shop to shop. The meat department is constantly empty.
Here in the USA/CA, they have steaks priced for $16/pound. Last week, a prime rib roast was $5/pound in the mothers day ad. Bacon was $8/pound. Insane if there is a surplus/shortage of employees in the packing houses.
See this is what cooking shows used to be like...info on ingredients and the info on how to effing cook them! No crazed contestants running around or making poorly acted small chat with their competitors, just a good, articulate chef/cook explaining the process in an entertaining manner. Thank you!
I love how you cooked this one a bit more and still said that’s how you like it. With cuts like this it’s always better to cook it to a little higher internal temp than normal cause the meat takes the heat well and develops a deep beefy flavor. The attention to detail!
Also, depending on the time of day and how much natural light is hitting the steak it can look vastly different. The steak would probably look more rare with the naked eye.
It's cool to see that you like cooking but Sam will make you fat😂 so think about watching some videos of healthy cooking it's still delicious 😋 Jamie Oliver the English guy has some healthy recipes he's not as fun to watch as Sam but his recipes are fairly easy.
another winner. plus, I've literally just realised that 'arugula'? [sic] is what we call rocket here in the UK. love your vids Sam. you're a gentleman and a star. Thank you
First Id like to say you both make me smile, love the fun and humor you bring to your show! But the best part is your recipes! I've tried many of them and they are absolutely wonderful!
I'll be the upvote for the otherside then. I skip all of their banter and bs to get the cooking parts. When I subbed it was just cooking. Maybe a couple one liners thrown in there, couple cut fingers, bunch of mistakes. Over the past year I've found myself skipping almost half of the video just to see what's cooking. Don't care about Max, and definitely don't care about whatever dynamic relationship he's got goin on with his dad on any given day. Cook more, commercial TV less. Make America Cook Again.
Can you make Korean BBQ please? We couldn’t find a good recipe that blended together the eggs, meat, and side dishes, and we would love to see how you would do it!
I've done a version of this and love it. I have aslo tried cilantro, soysauce,garlic, oil sugar, salt and pepper with a 1 lime love it to thank you Sam for making your videos so entertaining
Love the channel and have watched since day one, enlighten us on how you would re-heat the leftovers for a sandwich, salad, etc.......Measuring is for.......love it
I followed this recipe to a T and it worked out perfectly. I did it with flatiron and again with skirt steak, and got them both just right at medium rare. Both times it was awesome. The key is the marinade. Like mentioned, it works for any cut of meat. The flavor is amazing.
I made a variation: 2 limes instead of 1.5 lemons, packaged really old ginger (smells fine), about 1-2 tbsp sesame oil with avo oil, fresh rosemary stalk not chopped (hate having to think of spitting the pieces out), and less oil. 1/2 cup is a huge over kill. repped. Saved about 2 tbsp for brushing. If this works ok, I will use this same recipe and add parsley and oregano for chimichurri.
Sam, I'm on my 4th carne asada since last week. Great steak. Publix ordered me the entire flap!!! So so good. Gonna try this marinade next with venison...btw You ever cook fresh fish?
Flat iron has been my go-to steak for a couple of years now. I order mine from the online store Porter Road. My goodness, you don't even need a marinade. A little salt, a little pepper, some tortillas, guac, and roasted veggies which sometimes don't make it to the table because the steak is so good by itself.
Sam, take that exact same recipe, omit the sugar, add 1/3 cup good bourbon, and *that* will be the last marinade you ever need. Try it. Trust me on this one.
Runnin ginger through the microplane 👌👌 - another hack to piggy back here is to leave a big chunk in the freezer...microplane what you need and then just toss it back in the freezer (in a bag). Always tastes fresh, and not a lot of waste.
Sam this is one of my all time favourites of things you have made. I’m not a fan of hot spicy food and the fact that you didn’t put such ingredients in made my day. Thank you. 🖖
Under no circumstances marinade this overnight. I made the marinade and split a flat iron into two pieces. I marinated the first one for about 40 minutes then put the other into a bag overnight. The first one was AWESOME. Great marinade flavor that laid on top of the beefy, slightly chewy steak. Next night? It was a soggy over marinated mush that had no texture and tasted like it came. from Mega International Beef Company Incorporated. All you tasted was the marinade. I would overnight a tough flank steak, but not a flat iron.
I use that same base for marinades too. Just tonight I did it with a twist for chicken, mushroom and veggie skewers. I just replaced soy sauce with orange juice and balsamic vinegar. A mazing. Also used brown sugar instead of white but I guess that doesnt change it a lot.
I wish my Chinese market was closer I'd be shopping every week, it's just like any other market they wear masks and gloves so I'm not sure why anyone wouldn't shop at any Asian or Mexican or Indian market 🙄
I made this tonight and it was so delicious. This is the 3rd recipe of yours that I have made and all of them were a big hit. I’ve just retired and trying new things is a real delight. Also, I truly covet your outdoor kitchen.
That’s a wood cutting board. About as knife friendly as you can get. I agree the knife scraping sounds horrible butI think the issue is the thin knife.
As Beef prices spirals upward (some steaks makes Platinum seem cheap in comparison), the Flat Iron Steak is my wife's and I go to cut, this is one cut you do not want to over cook. I like taking my propane torch and putting a hot quick char on it then slow offset grill it with mesquite chunks in the coals till it reaches rare/medium rare, going to try it with marinade.
I would never apologize for mayonnaise. I eat it on fries Pulp Fiction style and it's amazing. Eggs, olive oil, salt and lemon juice; what's to hate on? A little minced garlic and it's a party. BTW, a squeeze of fresh lemon juice and a sprinkle of sea salt to jarred mayo...game changer.
Ginger absolutely goes through a garlic press. Peel it, then give it a smash with your palm against the knife to break some of the fibers, cut into cubes that'll fit, and you'll get ginger juice and pulp through a garlic press. It's a great way to help push the last little bits of garlic out of your press, too, when doing this sort of marinade.
This man is Chef Bourdain's brother, not literally but he is - his voice, his style, his attitude about food and dishes - This man deserves worldwide recognition and fellowship and needs to be viral.
Hey Sam ..I live in the Panhandle of Florida And we love to cook here. I just wanted you to know that we truly enjoy your personality and dare to try attitude when it comes to cooking. Thanks for all that you do. Your our favorite "cooking /entertainment channel"
Question regarding resting: Whenever I rest a steak, sure its consistency and texture is amazing, but it ends up being too cold by the time I'm like halfway through eating it. What do I do to keep it warm longer?
I love your videos! I went to French culinary institute in nyc and cooked professionally for 10 years! I watch you every day while I’m cooking dinner! Also. I clean ginger when I get home and freeze it. When I need some I microplain frozen and make ginger snow ❄️ 🤗🤗
I think all the UA-cam cooking shows go around and give each other thumbs down 😂 I mean who else would give this a thumbs down...the competition of course. Then again it could just be haters in the basement at their mom's house 😂
I've got to say, thank you....i don't cook in the slightest ever really...but watching you makes me want to....some funny your reaction to the flat iron...lol 😆 love it...keep up the good work. Stay safe.
I use almost the exact marinade recipe but for a real twist add 1/4 cup peated Scotch Whiskey and a scotch bonnet or 2 (personal heat level) . The added earthiness is next level and if you do it over charcoal its even better. And those rolls at the end looked killer but maybe a horseradish cream instead of mayo....just sayin haha
I have been cooking flat iron steaks for years. One of the most underrated cuts out there and also my favorite. I've turned so many people on to this cut of meat, it's ridiculous. Very happy to see it show up here by accident.
Exact same scenario for me the other day. I go in at two different stores. No flank. Had to get flat iron cut. fortunately, they had flat iron. Excited to try this out!
We usually reserve grill time for nice filets, rarely fish or seafood but I'm learning, I'm good with beef/chicken chops, but flank is something I didn't grow up with on the east coast so working at trader Joe's I've been exposed to a lot more over the years, flank is my go to steak taco.. Flat iron is new to me.. I'm digging what you said about doing different and different difrently if that's accurate enough... Thanks for loving food!
Amazing! Just used this recipe to make kebabs and they were incredible. No one will believe I made them because my reputation as a horrid cook is cemented in their brains. When I ask folks to come over for dinner, they always ask, "Are you cooking?" before committing to a dinner. Sigh. I am going to work through your recipes - learning a ton! Thanks!
hey sam i lived in san diego for 18 years. used to see you on tv all the time, missed you and your cooking/comedy and just found you on youtube. lobe you man.
I used 2 big cuts and 4 smaller cuts for carne asada. The smaller ones were awesome. The bigger one's not recommended unless you slice the thicker side in half.
Hey Sam, i made my first Flat Iron 500gr Black Angus Steak. I used your Marinade, AWESOME. Thanks for the recipe. Im a great Fan from Germany, have a good time, Greetings.
My favorite marinade is just whatever steak sauce they have at walmart, Himalayan pink salt and garlic seasoning, salt, pepper, rosemary, a clove of garlic, and the juice of a lemon. Once I take it out of the marinade I sprinkle a bit more himalayan pink salt and garlic on top before throwing it on the grill.
Made this last week with a Costco skirt steak and the stuff that I had in my pantry. Used palm sugar and herbs de provence, not because it was better, but because that's what I had. Turned out the best fajitas that I had ever made. I had them for several days in breakfast tacos as well. Thanks Sam for giving us "permission" to use what we have and to view every recipe as a suggestion, not the gospel truth. Oh, and I never measure. Go ahead and make the shirt!!!!!
I’m a butcher... Flat iron is a better cut of beef all day compared to flank... and a lot of times is a lot cheaper. Some say flat iron is the second most tender piece of meat of the cow. As well as rich flavor it being from the chuck. If you’re reading this, try a flat iron you will not regret it.
I just bought one and was wondering how to prepare and grill it. God bless the king of UA-cam cooking.
Addison S stfu
Chef John?
ua-cam.com/video/azEOeTX1LqM/v-deo.html
There’s many out there but they are all very good in there lane but him king naw
Crazy Gaming relax bru 😂
“Measuring is for p***y’s” YES! Make the shirt lol
Second this comment. LOL
Sam has to see this
Make the shirt!
I thought it was going to be measuring is for d***s. He called Max that right as Max was coming up with the idea.
QOX1 correction max has to see this
Should start a new series where every Friday Max follows your instructions and cooks a meal while you film then you taste it at the end and review it. 😂
Yes!!!!!!!
Great idea!!!! 👍👍👍
That is the best idea!!!
I'm glad they didnt do this
lol
One of the only saving graces of this whole "Corona" disaster is that here in the UK ,and I feel for them, is that meat wholesalers are so full of produce to that there's a huge surplass...so my local store is selling at half price,, I got two huge sirloin steaks for under six bucks and some Aberdeen Angus fillet for less than four!!
Less than half price!..If I've gotta stay home I'm gonna eat well!!
And when this is over I'll be able to afford a gym membership 😁😋
That's lucky. At the store I work we are selling all kinds of meat from meat and chicken companies I have never heard of. That's how much we have sold out. We have legs of lamb from Australia for $40 and I didn't even know we could get those. People are shopping so much that the only reason you can tell it's a quarantine is that we are letting people into the store in groups of 20 or 30. It's like people don't want to stay home and just want to come shop to shop. The meat department is constantly empty.
Here in the USA/CA, they have steaks priced for $16/pound. Last week, a prime rib roast was $5/pound in the mothers day ad. Bacon was $8/pound. Insane if there is a surplus/shortage of employees in the packing houses.
Gyms gonna be the new kings when this is over and everyone needs to get rid of that extra 20 pounds 😂
Colin Colquhoun u rly are worried bout corona Hahahaha it’s going down movies are finally getting open up
😂😂😂😂YOUR so dam lucky!!!
This channel has grown tremendously. Congrats chef.
ua-cam.com/channels/5nEwuDbZr1E2pnj9AH6NWA.html.
@@AB-gk5hf that's a no for me, dawg
@@AB-gk5hf Cmon man cut that shit out.
My husband working in the yard: "Can you grab me another beer?"
Me sitting on deck: "Damn you, I'm watching Sam!"
grab him a beer b#@*!
@@iv4nGG I agree, sort of.... I've been divorced for 15 years, the hate does dwindle a little. You go through the same and see.
Muhahahaha
@@iv4nGG stfu
Haz_ _12 make me a sandwich
See this is what cooking shows used to be like...info on ingredients and the info on how to effing cook them! No crazed contestants running around or making poorly acted small chat with their competitors, just a good, articulate chef/cook explaining the process in an entertaining manner. Thank you!
You've been the go-to-chef for my son and myself during lockdown. Love the foods you cook, your presentation and vibe. Keep it up. Stay safe, peace.
I love how you cooked this one a bit more and still said that’s how you like it. With cuts like this it’s always better to cook it to a little higher internal temp than normal cause the meat takes the heat well and develops a deep beefy flavor. The attention to detail!
Also, depending on the time of day and how much natural light is hitting the steak it can look vastly different. The steak would probably look more rare with the naked eye.
13:24 "This could be the poster child for what beef tastes like." Sounds like heaven to me. This man is my hero.
I'm 15 years old and I absolutely love cooking and always watch your videos!
It's really nice to know a 15 yo loves cooking 😁
It's cool to see that you like cooking but Sam will make you fat😂 so think about watching some videos of healthy cooking it's still delicious 😋 Jamie Oliver the English guy has some healthy recipes he's not as fun to watch as Sam but his recipes are fairly easy.
another winner. plus, I've literally just realised that 'arugula'? [sic] is what we call rocket here in the UK. love your vids Sam. you're a gentleman and a star. Thank you
Ely Whitley thank you! I always wondered what Ramsay was talking about in those “rocket salads”.
Brits out, up the I.R.A
Its called Rocket here in Australia as well
My wife and I laughed when we saw "rocket" instead of arugula on a menu in Italy. I thought it was just a weird translation thing. Now it makes sense!
First Id like to say you both make me smile, love the fun and humor you bring to your show! But the best part is your recipes! I've tried many of them and they are absolutely wonderful!
Let’s have MAX cook one day 😂
I keep saying this
Get this comment to maximum likes!
I'll be the upvote for the otherside then. I skip all of their banter and bs to get the cooking parts. When I subbed it was just cooking. Maybe a couple one liners thrown in there, couple cut fingers, bunch of mistakes. Over the past year I've found myself skipping almost half of the video just to see what's cooking. Don't care about Max, and definitely don't care about whatever dynamic relationship he's got goin on with his dad on any given day. Cook more, commercial TV less. Make America Cook Again.
@@thalanoth ok
thalanoth Then just look up the recipes online. This is a youtube cooking show and ur in the wrong place.
Can you make Korean BBQ please? We couldn’t find a good recipe that blended together the eggs, meat, and side dishes, and we would love to see how you would do it!
Please Sam! Korean BBQ 😎
I use a grater to grind the ginger instead of trying to cut it fine.
Same here.
I've done a version of this and love it. I have aslo tried cilantro, soysauce,garlic, oil sugar, salt and pepper with a 1 lime love it to thank you Sam for making your videos so entertaining
I was asking myself while he was chopping the ginger... " I wonder if the ginger go through the garlic press"...... he answered 2 seconds later.
I've tried. Sam's right, doesn't work. Too much fiber.
Same here
I had the same question and he answered it right away.
Me too.
That’s hilarious. Sam here
Thanks for giving out measurements. Makes life simpler and easier than trying to find recipe!!!!!!!
That steak sandwich looks like it would be even better with a bit of horseradish sauce.
Hell to the yes, I use horseradish sauce on roasts, baked potatoes, Lamb it's awesome 👍
Love the channel and have watched since day one, enlighten us on how you would re-heat the leftovers for a sandwich, salad, etc.......Measuring is for.......love it
"'Im a modern man, that's what I am" ROFLMAO. Only second time I have seen him use measuring utensils LOL. Another great video ya'll!!!
I followed this recipe to a T and it worked out perfectly. I did it with flatiron and again with skirt steak, and got them both just right at medium rare. Both times it was awesome. The key is the marinade. Like mentioned, it works for any cut of meat. The flavor is amazing.
“Let your dog sleep in bed with you”
I knew I liked this guy for more than the great recipes
I made a variation: 2 limes instead of 1.5 lemons, packaged really old ginger (smells fine), about 1-2 tbsp sesame oil with avo oil, fresh rosemary stalk not chopped (hate having to think of spitting the pieces out), and less oil. 1/2 cup is a huge over kill. repped. Saved about 2 tbsp for brushing. If this works ok, I will use this same recipe and add parsley and oregano for chimichurri.
I love the inconsistency of the bleeping on this show.
Sam: OH SHIT!
*literally 10 seconds later*
Sam: Ok, I don't give a BLEEP
Think you can do a video on your outdoor kitchen, showing us what you use ????
Sam, I'm on my 4th carne asada since last week. Great steak. Publix ordered me the entire flap!!! So so good. Gonna try this marinade next with venison...btw
You ever cook fresh fish?
Dustin Hendry I use this and the carne asada marinade with venison. It’s fantastic.
Flat iron has been my go-to steak for a couple of years now. I order mine from the online store Porter Road. My goodness, you don't even need a marinade. A little salt, a little pepper, some tortillas, guac, and roasted veggies which sometimes don't make it to the table because the steak is so good by itself.
Sam, take that exact same recipe, omit the sugar, add 1/3 cup good bourbon, and *that* will be the last marinade you ever need. Try it. Trust me on this one.
Bourbon cooks fabulously. Same for porters and stouts.
Runnin ginger through the microplane 👌👌 - another hack to piggy back here is to leave a big chunk in the freezer...microplane what you need and then just toss it back in the freezer (in a bag). Always tastes fresh, and not a lot of waste.
I'm that Japanese Mayo comment you were looking for.
You know we have been watching you for a couple months now and you are the most fun one to watch and we ordered 2 of your knives. Love us.
I love flat iron steak it looked sooo good.
Sam, you can’t appreciate how meaningful your videos are right now when things mean so much.
Everyone just skipping the fact that Sam keeps gallon size freezer bags in his pocket
Sam this is one of my all time favourites of things you have made. I’m not a fan of hot spicy food and the fact that you didn’t put such ingredients in made my day. Thank you. 🖖
Sam's right, there's really too much at *steak* here not to get things *ironed out!*
I hate you
I have a feeling you're going to be grilled for this
Stop fighting we can iron out our differences 😂
Under no circumstances marinade this overnight. I made the marinade and split a flat iron into two pieces. I marinated the first one for about 40 minutes then put the other into a bag overnight. The first one was AWESOME. Great marinade flavor that laid on top of the beefy, slightly chewy steak. Next night? It was a soggy over marinated mush that had no texture and tasted like it came. from Mega International Beef Company Incorporated. All you tasted was the marinade. I would overnight a tough flank steak, but not a flat iron.
Where’s the marinade recipe? There’s no link.
I use that same base for marinades too. Just tonight I did it with a twist for chicken, mushroom and veggie skewers. I just replaced soy sauce with orange juice and balsamic vinegar. A mazing. Also used brown sugar instead of white but I guess that doesnt change it a lot.
Just got my "And We Mix" shirt in the mail. Amazeballs.
Hello, thank you for your recipe, yesterday Wednesday I made flat airon and stayed spectacular, my guests were amazed!, greetings from Chile
Tis a brave man, that visits a Chinese market in these troubled times...
I wish my Chinese market was closer I'd be shopping every week, it's just like any other market they wear masks and gloves so I'm not sure why anyone wouldn't shop at any Asian or Mexican or Indian market 🙄
I made this tonight and it was so delicious. This is the 3rd recipe of yours that I have made and all of them were a big hit. I’ve just retired and trying new things is a real delight. Also, I truly covet your outdoor kitchen.
The sound of that knife cutting on that non-knife friendly surface hurts my soul.
That’s a wood cutting board. About as knife friendly as you can get. I agree the knife scraping sounds horrible butI think the issue is the thin knife.
As Beef prices spirals upward (some steaks makes Platinum seem cheap in comparison), the Flat Iron Steak is my wife's and I go to cut, this is one cut you do not want to over cook. I like taking my propane torch and putting a hot quick char on it then slow offset grill it with mesquite chunks in the coals till it reaches rare/medium rare, going to try it with marinade.
First time even seeing this guy as soon as i heard "Can you make this f*cking marinade please" i insta subbed
I would never apologize for mayonnaise. I eat it on fries Pulp Fiction style and it's amazing. Eggs, olive oil, salt and lemon juice; what's to hate on? A little minced garlic and it's a party. BTW, a squeeze of fresh lemon juice and a sprinkle of sea salt to jarred mayo...game changer.
LOL...Says "the steak has been marinating for a couple of hours. Meanwhile, his watch is 13 minutes later."
Kevin Jarchow good catch. I assume he had one prepped from before?
Ginger absolutely goes through a garlic press. Peel it, then give it a smash with your palm against the knife to break some of the fibers, cut into cubes that'll fit, and you'll get ginger juice and pulp through a garlic press. It's a great way to help push the last little bits of garlic out of your press, too, when doing this sort of marinade.
Can’t wait to get my knife!
I ordered 2!!!! Can’t wait myself. I understand they are looking at a June delivery at this point.
Wasted your money , it’s made in China , he got you with the marketing , good chef knives are not made in China
*Thank you for the delicious recipe.*
I would like to see Sam do crab cakes or some Salmon
Quani Johnson I thought he did. I’d have to check.
Salmon burger?
7Criska that sounds good. I just bought some salmon too.
Sam is great for capturing the spontaneity that should be a part of everyone's cooking. Hats off, sir.
We need to a steak on our channel. Looks good deff going to try!!
Haute Girl Kitchen yes you do!
This man is Chef Bourdain's brother, not literally but he is - his voice, his style, his attitude about food and dishes - This man deserves worldwide recognition and fellowship and needs to be viral.
"we're just gonna flip this biiiiotch"....
Hey Sam ..I live in the Panhandle of Florida
And we love to cook here. I just wanted you to know that we truly enjoy your personality and dare to try attitude when it comes to cooking. Thanks for all that you do. Your our favorite "cooking /entertainment channel"
Question regarding resting: Whenever I rest a steak, sure its consistency and texture is amazing, but it ends up being too cold by the time I'm like halfway through eating it. What do I do to keep it warm longer?
When your resting it if you cover it loosely with tin foil it will reserve some heat, should do the trick
Rest it for only 5-7 minutes. 10 isn't needed. Lighty wrapped in foil helps also.
Use hot/warm plates once you eat the steak
I love your videos! I went to French culinary institute in nyc and cooked professionally for 10 years! I watch you every day while I’m cooking dinner! Also. I clean ginger when I get home and freeze it. When I need some I microplain frozen and make ginger snow ❄️ 🤗🤗
"Put more marinade while she's hot"
"Set this little guy down"
Steak gender unknown
Sam really is just a modern man the flat iron is my favorite cut of steak next to the fillet 😂🥩🥩🥩 Sam is the man
I think all the UA-cam cooking shows go around and give each other thumbs down 😂 I mean who else would give this a thumbs down...the competition of course.
Then again it could just be haters in the basement at their mom's house 😂
DG Digital I’m sure it’s the basement gremlins🤪
@@scrappinbarbi Yes but Sam's gremlins are getting fed water, or someone has a long hose
that is such a nice grill; I'm jealous at how clean it is.
He's gonna eat the rest of that slider when the camera goes off lol!!!!!
You betcha!
I've got to say, thank you....i don't cook in the slightest ever really...but watching you makes me want to....some funny your reaction to the flat iron...lol 😆 love it...keep up the good work. Stay safe.
"let your dog sleep in bed with you" 🤣🤣🤣
Hahaha good one
ua-cam.com/video/K8by8HI9u6c/v-deo.html
Hi
I use almost the exact marinade recipe but for a real twist add 1/4 cup peated Scotch Whiskey and a scotch bonnet or 2 (personal heat level) . The added earthiness is next level and if you do it over charcoal its even better. And those rolls at the end looked killer but maybe a horseradish cream instead of mayo....just sayin haha
Just walk away. When we all know when that camera cuts he comes back for another bite
Nice Sam, I always worried about the sinew people say is inside the flatirons but yours did not have it so that is great, can' wait to try.
Holy cow. He's almost at 2m subscribers. I still remember the 1m mark. O_O
I still remember like 250k lol been a while
I have been cooking flat iron steaks for years. One of the most underrated cuts out there and also my favorite. I've turned so many people on to this cut of meat, it's ridiculous. Very happy to see it show up here by accident.
I would have dipped the roll halves in the au jus...
you and your family are the BEST EVER . Thank you for all the help with elevating my cooking game. And we..........
The warming the steak up to room temperature is a myth. SousVideEverything did a show on that.
Exact same scenario for me the other day. I go in at two different stores. No flank. Had to get flat iron cut. fortunately, they had flat iron. Excited to try this out!
Again, can’t tell if he’s a cook or a comedian...
That was my similar observation the first time I saw his videos a fortnight ago.
Ha,,, thats why we watch
Why can't you be both ??
He's your favorite uncle that cooks better than ma ! (but you'd never say it...)
We usually reserve grill time for nice filets, rarely fish or seafood but I'm learning, I'm good with beef/chicken chops, but flank is something I didn't grow up with on the east coast so working at trader Joe's I've been exposed to a lot more over the years, flank is my go to steak taco.. Flat iron is new to me.. I'm digging what you said about doing different and different difrently if that's accurate enough... Thanks for loving food!
Everyone just wants food that's un healthy for you. That's why everyone hotdogs got tons of likes
Amazing! Just used this recipe to make kebabs and they were incredible. No one will believe I made them because my reputation as a horrid cook is cemented in their brains. When I ask folks to come over for dinner, they always ask, "Are you cooking?" before committing to a dinner. Sigh. I am going to work through your recipes - learning a ton! Thanks!
Check: my dog sleeps with me.
hey sam i lived in san diego for 18 years. used to see you on tv all the time, missed you and your cooking/comedy and just found you on youtube. lobe you man.
He was calling the steak a 'she' while grilling, then turned it into a 'guy' when he plated it? Lol
Sam is gender neutral 😂
That's how they work in California 😂😂
It's a gender-fluid steak guys, don't make fun of it!
No Body wants to talk about a slurry being Bi Gender! Too controversial!
Cause it starts out as a ‘she’ then comes out as a man
I used 2 big cuts and 4 smaller cuts for carne asada. The smaller ones were awesome. The bigger one's not recommended unless you slice the thicker side in half.
Who cares if you get lemon seeds in your marinade? Why does that matter one bit?
Because lemon seeds are extremely hard and not chewable.
@@KYoss68 The seeds don't make it out of the marinade bag, they don't stick to the steak
So envious of Sam's amazing outdoor kitchen! That grill and that black circular fryer and matching wood cutting block are just the BOMB!
I don't know what kind of drugs he's on but I want some.
One word for this recipe....AMAZING !
8 minutes up and already 2 dislikes. What the hell is wrong with people.
Been watching you do your thing since the old channel 4 days. Almost 2 million subs?!?!?! Great job Stan the cooking man!!!! Or is it Stu? Congrats.
Anybody else’s OCD triggered when he used the knife without a cutting board??
That is his cutting board! Cuts on it every video
Hey Sam, i made my first Flat Iron 500gr Black Angus Steak. I used your Marinade, AWESOME. Thanks for the recipe.
Im a great Fan from Germany, have a good time, Greetings.
Omg im cooking this for my brother birthday every comment and like is a happy birthday for my brother
Happy birthday to your brother, he's lucky having you, a blessing sibling .😁
:)
I’ve been using a very similar marinade for many years, but without ginger and rosemary. You’ve inspired me to branch out. Thanks!
My favorite marinade is just whatever steak sauce they have at walmart, Himalayan pink salt and garlic seasoning, salt, pepper, rosemary, a clove of garlic, and the juice of a lemon. Once I take it out of the marinade I sprinkle a bit more himalayan pink salt and garlic on top before throwing it on the grill.
Made this last week with a Costco skirt steak and the stuff that I had in my pantry. Used palm sugar and herbs de provence, not because it was better, but because that's what I had. Turned out the best fajitas that I had ever made. I had them for several days in breakfast tacos as well. Thanks Sam for giving us "permission" to use what we have and to view every recipe as a suggestion, not the gospel truth. Oh, and I never measure. Go ahead and make the shirt!!!!!
Why would I say anything bad about Max, he is the glue that holds the show together. That marinade sounds fantastic, yes, I'll try it.
Man this is the best channel on UA-cam hands down ! Sam been following you forever. Literally love your show ! Faithful subscriber