When the steak is so good you completely forget plates exist and try to do a "nice presentation" on the cutting board. Chef JP's videos always make me want to cook. I get bored cooking dinner and then I watch his video and it makes me want to cook again!
Chef! You have no idea how refreshing it is to see that even a Master has moments where he gets ahead of himself! Thank you for being so humble and genuine. It gives us all hope!
Chef, we love all your presentations, casual or otherwise. We appreciate your sense of humor. Watching you cook makes many of us hungry and eager to prepare the dish for the enjoyment of family and friends. Merci, chef. Vous êtes toujours LE MEILLEUR.
For skirt steak, chef, I usually crank an iron skillet all the way up until is screaming hot, and then sear them for like 2 min a side. Then i wrap them in aluminum foil and have them rest for like 5 min. They come out SUPER soft and tender.
I do this with Skirt steak all the time. My marinade of choice is Tequila, lime juice, garlic, cilantro, marjoram, tamari, and serranos for some heat. Great for Asada tacos, Fajitas, or eating it right off the cutting board. Fantastic video as always, Chef! My mouth was watering watching that beautiful Maillard reaction.
Yup. I use it for tacos as well. Lots of lime, hot peppers, garlic. I don't marinate in tequila but I might be sipping some as I go. Or beer. Fun summer cooking.
Thank You Chef Jeanne Pierre.. I have made at least 30 -40 of your recipes this year, I have not had a bad one yet!! The best part is I have also learned many cooking skills that i apply to other recipe's and that have become part of my regular routine.. A lot of these recipe's freeze great. I have used 1 cup silicon freezing trays for a lot of the recipes and then freeze them in 1 cup blocks. I take them to my boat and get to eat gourmet from scratch meals even in a small sailboat Galley. Just made the Beef stock last weekend, looking forward to using that in my sauces!!!
In past, I would marinate in some of the chimichurri and then serve skirt with the remaining reserved chimichurri. Watched this and absolutely loved the thyme, rosemary marinade then serving the chimichurri with potatoes. 😘 chef you are so fun to watch and learn. Merci.
Last weekend I smoked a 15 lb packer Brisket. I made your Potatoes Au Gratin. And my dinner guest loved them. Thank you for all the great recipes. And thank you for making a at home cook a better cook with all your lessons here on TH-cam.
Every time I'm looking for a new and impressive recipe I always search TH-cam for something you've done. I've never been disappointed! Thank you for your awesome videos and I love your easygoing cooking style.
Dear Chef Jean-Pierre -- this is a love letter! Love your cooking, love your spirit! So glad I found your channel. So inspiring and fun. Kudos to your editor and crew, too!
2:20 - 2:33 - As a Mexican American. I can confirm this Chef knows exactly what he is talking about. You educate us all Chef Jean-Pierre. I look forward to your next video. Keep up the great work. Órale!
You crack me up Chef!!! Thank you for sharing what I have believed for years, cooking is fun!! And therapeutic for me. And such joy to share with family and friends!!!
Yay! It’s 1am in the early hours of Friday morning…. Here in New Zealand…So it’s time for another fabulous offering from our friend …….Chef Jean-Pierre 💙💙 Bravo and I just loved the rustic presentation JP…xx
1 am Friday morning?? It's 8.20 am Thursday here in Arizona......you must be from the future! Or I'm living in the past! Ha ha! Yes, you can't get more rustic of a presentation than throwing everything on a cutting board.
In Argentina we call that "Entraña", do it with a lot of fire round and round, salt an pepper only. Chimirrurri here is garlic, parsley, salt, pepper, ground chili, olive oil.
You did it again! I never even thought about about making skirt steak before this video. I followed your instructions and the result was out-of this world...tender, delicious, truly melt in your mouth. Thank you so much.
First time viewing ypu and I am truly enchanted with your personality, charisma and of course your cooking and cooking tips! Subscribed! Making Churrasco today and marinated first! Thank you Chef Jean Pierre!❤🎉🎉🎉
My Friend! This video is MOST EXCELLENT! Often when I have a party (especially in the summer during traditional grilling season) I will make an appetizer, and just put it on a clean cutting board for the guests to nibble on while the main course is cooking. Not quite a charcuterie, just a little something. This is a very quick, delicious, apatite builder, and really gets the guests ready to enjoy our delicious entrée. I haven't made this particular dish yet, but it's going to happen this weekend! You sir, have made my house the "go to" place for wonderful parties and get togethers because you help me create delicious. Thank you for improving my skills. Thank you for all you do, Bruce
Hey Chef! Your video is so appropriate for our current times. In Australia, meat is becoming so expensive that I am looking for recipes for those secondary cuts of meat like hanger steak. I have heard and know from the taste that it is one cut that the butchers keep for themselves, so that is enough of a recommendation for me. Your new potato recipe is a joy! I grow potatoes in my garden and I am never patient enough to wait for them to grown to full size. Your knife skills are very inspiring also. Usually someone would see that and want to give up but for me it says that I just need to keep practicing. Love your Channel. Cheers from Down Under!
I made a pork wellington using your recipe and it turned out amazing. The puff pastry was too expensive for me to get at least from what I could find here so I used Pillsbury crossiant dough and just added flour and rolled it out. The only thing I didn't use was the mustard because I forgot the recipe called for mustard. But it came put well. Was probably too big a serving size for one person though lol.
Dear Jean-Pierre, I love everything you make! So happy to see you making these wonderful videos, so we can learn from you! It is just as good now as it was years ago in the Left Bank! Merci Beaucoup, mon ami! God Bless you!
AH HA!!! I love to reminisce when watching you. 🤗 I cannot recreate my Mom's egg noodles so the bag will suffice. However I've tried almost every cut of beef to recreate her beef & noddles. IT WAS SKIRT STEAK!!! I could tell by the texture. Thank you very much. 🥰
Smile on my face again and again! More steak videos please. Not just a BBQ grill, but fish and steak Surf and turf! Thanks for advising on the outside belly. You're amazing Chef St. Pierre.
Thank you Chef! As always, you deliver a fantastic recipe with great humor, presentation and amazing flavor. If I want to try a new recipe you’re the one I look up.
Hi Chef Jean-Pierre, I just want to thank you for your videos, full of experience, great pedagogy of cooking, and humour...it is very precious and it feels good!!! Long live the Chef!!!! Philippe Noireaut, Montréal, Québec-Canada
Excellent. I am going to do this right now. I bought some beef from a local rancher here in Florida and I have a fantastic looking piece of Outside Skirt.
That video made me smile, many thanks Chef! I’ve done all kinds of steaks, flank, hanger, rib eyes etc and always looking for a different take and this one made me smile! Thanks!
Back in grade school after school I would watch cooking shows, I am glad to add you to those great chefs, it was the sixties, Graham Kerr, Paul Prudhome, Julia Childs, Justin Wilson so many others that I actively remember and sporadically remember, your skills and knowledge look great, glad to have found your channel, we are never too old to learn...
Absolutely love the cutting board presentation. , Love it!!!!! Go with your gut and you did, and well do e ,I will definitely try this recipe because I love skirt steak, great flavor
Aloha chef Jean Pierre i couldn't find any skirtsteak on my island so I used ribeye steak let me thank you for the marinate that is a killer my friend. We grilled on an outdoor grill I made your chimmi churri. Please show us more delicious recipes, you are the men. Everything was so yummy and tasty. We had no Leftovers. Be healthy don't go Nowhere. Your friend from Hawaii .
Hello Chef. Greetings from Canada. I will try this recipe for sure. Congratulations on reaching 700K subscribers! Enjoy your channel immensely and your professionalism. Thank you for passing on your vast knowledge to us.
That is a nice marinade 😊 my favorite way to marinade a skirt steak i with garlic, oil, teriyaki sauce, and orang juice. I also throw in some sesame seeds if I have them. Next, on to the grill! Comes out delicious 😊
This video is now celebrating its 2 year anniversary! Congrats, Chef! I always use this youtube to remind me NOT to cook a steak too long in an effort to make it get "color"! In this example, the Chew demonstrated how to turn a Skirt Steak into a shoe! (He also sold me another bottle of his wonderful olive oil!) Happy Cooking!
Afternoon Chef J-P, the skirt steak looks amazing so does the marinade. Not complicated or unobtainable ingredients. All the right sauces and herbs to complicate each other. The potatoes also look to make this complete. Thank you for your teachings, it is much appreciated by all the viewers. Go well, kind regards.
"I was more interested in eating, than making a nice presentation..." I see you struggle with real world problems too chef! Made my day to hear that lol
I made almost the same thing last weekend. I served it with sautéed asparagus and blistered cherry toms on the vine. I used the pan and my blow torch to finish them off. 😊yummy
Thank you so much for sharing your beautiful recipe and video always looks and us delicious after you finished cooking your side and after showing us how to cook and make whatever our side always works out too delicious thank you @ Chef Jean Pierre 👍👍😀😀🌹🌹♥️♥️
We discovered this channel a year of so back and have learnt so much from watching your tutorials. Thank you for all of the efforts that you put in to making great cooking accessible to viewers around the world. I appreciated this one particularly because you use a less obvious cut of meat. Here in England it can be difficult to find cuts like brisket, skirt, flank, unless you have a good butcher near by. We are lucky in that we can buy meat direct from the farm. Will be trying this recipe very soon.
Traditional Uruguayans make their Chimichuri with hydrated oregano, garlic, olive oil and vinegar, but your version looks pretty spectacular...I'm gonna definitely give that a try. Beautiful as always, Chef.
I was always afraid of skirt steak... until now. Finally found the courage to make that delicious cut of meat. The potato idea is awesome. Watching you cook and cut the meat...I swear i could smell it and taste it. I now have Saturday's dinner. Thank you chef JP.
Chef! You did it again! Another one of your recipes that makes it to my MUST COOK again list! Wow!! This was soooo yummy! The flavors were outstanding and I even made the potatoes! It was a challenge finding outside skirt but I finally found a resource and made sure I purchased two! Hahaha! Tender, juicy, flavorful, and super duper easy! Thank you again Chef for yet another winning recipe!!
CHEF!!! Gratz on reaching 700k subscribers! How awesome is that! Been with you since 150k and it is no wonder you are crushing the food world on YT.... Now, back to work! Let's get a MILLION!
What a delicious way to prepare skirt steak. Here in Texas the emphasis is on dry rub, and I KNOW this marinade is going to be far superior! Skirt steak used to be affordable. Now it has gotten so expensive here that I rarely buy it. You've inspired me to try them once again and I look forward to making this often! Thank you!
Hello Chef Jean Pierre! Greetings from Germany. I love French Cuisine and you are making it (partially 😀) available in our sweet home. Many many thanks for your great instructions. I have an idea that might be interesting for the American audience. Good bless America. Asparagus. It is asparagus time in Germany just now. This might be very interesting for American Gourmets and I'd like to learn about your favourite recipe that a child could do 😁
Can't wait to try this cut....We are trying to do a carnivore based way of eating, so the more variety of cooking meats, the better chance of success. Thank you Chef.
I just wanted to come back to leave a comment. Thank you very much chef Jean for your illustration. I pair mine with mash potatoes and homemade gravy, and asparagus tips with herbs, lemon s/p, and pecorino Romano. Dinner was fantastic. I wish I could share pictures on TH-cam.
When the steak is so good you completely forget plates exist and try to do a "nice presentation" on the cutting board. Chef JP's videos always make me want to cook. I get bored cooking dinner and then I watch his video and it makes me want to cook again!
Well, steaks in restaurants ARE sometimes served on a wooden plate, so all is fine! :)
Remove reply option now
#WeWantPlates
😂😂😂
Totally my thoughts. Just love it! Thank you❤
Chef! You have no idea how refreshing it is to see that even a Master has moments where he gets ahead of himself! Thank you for being so humble and genuine. It gives us all hope!
Chef, we love all your presentations, casual or otherwise. We appreciate your sense of humor. Watching you cook makes many of us hungry and eager to prepare the dish for the enjoyment of family and friends. Merci, chef. Vous êtes toujours LE MEILLEUR.
Your saying it, just like I might have put it. And especially in this video he shows how fond he is for the taste of the sauce and meat. I like that.
amen to that ^^
That was an unexpected "presentation". I might try paper plates though.
Yeah.
What he said.
:-D
Oui, oui. Vous êtes toujours, le Meilleur!!!! Je t'aime Chef Jean Pierre!
For skirt steak, chef, I usually crank an iron skillet all the way up until is screaming hot, and then sear them for like 2 min a side. Then i wrap them in aluminum foil and have them rest for like 5 min. They come out SUPER soft and tender.
Your Wellington and Fillet recipes came out amazing, we cant wait to try this next! Merci Chef
Awesome 👏
You'd love the prime rib
Isnt Chef Jean-Pierre dead for few years now?
@@gmanGman12007 hell no
@@gmanGman12007 Not at all, he is quite well and living in Florida
I do this with Skirt steak all the time. My marinade of choice is Tequila, lime juice, garlic, cilantro, marjoram, tamari, and serranos for some heat. Great for Asada tacos, Fajitas, or eating it right off the cutting board. Fantastic video as always, Chef! My mouth was watering watching that beautiful Maillard reaction.
Yup. I use it for tacos as well. Lots of lime, hot peppers, garlic. I don't marinate in tequila but I might be sipping some as I go. Or beer. Fun summer cooking.
Hi!
Your recipe sounds wonderful!
I stopped drooling when I was about 2 years old, but, ever since I'm watching JP's video's, I'm drooling again... 🤤
Thank You Chef Jeanne Pierre.. I have made at least 30 -40 of your recipes this year, I have not had a bad one yet!! The best part is I have also learned many cooking skills that i apply to other recipe's and that have become part of my regular routine.. A lot of these recipe's freeze great. I have used 1 cup silicon freezing trays for a lot of the recipes and then freeze them in 1 cup blocks. I take them to my boat and get to eat gourmet from scratch meals even in a small sailboat Galley. Just made the Beef stock last weekend, looking forward to using that in my sauces!!!
I simply love his chaotic but somehow super laid back energy 😍😍🤣🤣🤣
well said
In past, I would marinate in some of the chimichurri and then serve skirt with the remaining reserved chimichurri. Watched this and absolutely loved the thyme, rosemary marinade then serving the chimichurri with potatoes. 😘 chef you are so fun to watch and learn. Merci.
Last weekend I smoked a 15 lb packer Brisket. I made your Potatoes Au Gratin. And my dinner guest loved them. Thank you for all the great recipes. And thank you for making a at home cook a better cook with all your lessons here on TH-cam.
7.30 am in Australia and I know what I’m trying tonight for dinner. It’s always such a pleasure to watch you Chef JP
Did you manage to find actual skirt steak? I'm in qld and most butchers give you flank when you ask for skirt
Every time I'm looking for a new and impressive recipe I always search TH-cam for something you've done. I've never been disappointed! Thank you for your awesome videos and I love your easygoing cooking style.
Merci Jean Pierre . Tu m ‘ a donner des bon souvenir.
Dear Chef Jean-Pierre -- this is a love letter! Love your cooking, love your spirit! So glad I found your channel. So inspiring and fun. Kudos to your editor and crew, too!
@nutellacrepe Thank you so much!❤️
2:20 - 2:33 - As a Mexican American. I can confirm this Chef knows exactly what he is talking about. You educate us all Chef Jean-Pierre. I look forward to your next video. Keep up the great work. Órale!
I have referred to this video several times for instruction. Chef Jean-Pierre is an national treasure - les Etats Unis et France. Merci mon ami.
You crack me up Chef!!! Thank you for sharing what I have believed for years, cooking is fun!! And therapeutic for me. And such joy to share with family and friends!!!
🙏🙏🙏❤️
Excellent show Chef Jean Pierre!
Thank you and much love!
Yay! It’s 1am in the early hours of Friday morning…. Here in New Zealand…So it’s time for another fabulous offering from our friend …….Chef Jean-Pierre 💙💙 Bravo and I just loved the rustic presentation JP…xx
1 am Friday morning?? It's 8.20 am Thursday here in Arizona......you must be from the future! Or I'm living in the past! Ha ha! Yes, you can't get more rustic of a presentation than throwing everything on a cutting board.
New Zealand is in the South Pacific…. as far south as you can go before Antarctica 🥰
@@rileyzmusic Wow. Such a beautiful country too.
Congrats on 700K subscribers, dear Chef Jean-Pierre🥂May God bless you.
-love and regards.
In Argentina we call that "Entraña", do it with a lot of fire round and round, salt an pepper only. Chimirrurri here is garlic, parsley, salt, pepper, ground chili, olive oil.
You did it again! I never even thought about about making skirt steak before this video. I followed your instructions and the result was out-of this world...tender, delicious, truly melt in your mouth.
Thank you so much.
Taste is the best indicator of a good dish .
Also, thank you for explaining cutting beef either "with" the grain or "across" the grain. A lot of folks don't know the difference!!
So many complements to HIS dishes I manage to present on my table!!!
First time viewing ypu and I am truly enchanted with your personality, charisma and of course your cooking and cooking tips! Subscribed! Making Churrasco today and marinated first! Thank you Chef Jean Pierre!❤🎉🎉🎉
Another great video. I first discovered Chef Jean-Pierre on a show called “Sunshine Cuisine” He makes cooking not just easy, but fun.
My Friend! This video is MOST EXCELLENT! Often when I have a party (especially in the summer during traditional grilling season) I will make an appetizer, and just put it on a clean cutting board for the guests to nibble on while the main course is cooking. Not quite a charcuterie, just a little something. This is a very quick, delicious, apatite builder, and really gets the guests ready to enjoy our delicious entrée. I haven't made this particular dish yet, but it's going to happen this weekend! You sir, have made my house the "go to" place for wonderful parties and get togethers because you help me create delicious. Thank you for improving my skills.
Thank you for all you do,
Bruce
That is awesome to hear Bruce! 😊
I see a new Chef J-P video, I stop what I'm doing and watch. Thanks for your videos Chef!
Hey Chef! Your video is so appropriate for our current times. In Australia, meat is becoming so expensive that I am looking for recipes for those secondary cuts of meat like hanger steak. I have heard and know from the taste that it is one cut that the butchers keep for themselves, so that is enough of a recommendation for me. Your new potato recipe is a joy! I grow potatoes in my garden and I am never patient enough to wait for them to grown to full size. Your knife skills are very inspiring also. Usually someone would see that and want to give up but for me it says that I just need to keep practicing. Love your Channel. Cheers from Down Under!
Thank you Craig 🙏😊
I made a pork wellington using your recipe and it turned out amazing. The puff pastry was too expensive for me to get at least from what I could find here so I used Pillsbury crossiant dough and just added flour and rolled it out. The only thing I didn't use was the mustard because I forgot the recipe called for mustard. But it came put well.
Was probably too big a serving size for one person though lol.
Making this on a cold rainy Winter Solstice evening, to remember warmer times and old friends.
You're so gifted, and in so many ways. Congratulations on your life and success.
Dear Jean-Pierre, I love everything you make! So happy to see you making these wonderful videos, so we can learn from you!
It is just as good now as it was years ago in the Left Bank!
Merci Beaucoup, mon ami! God Bless you!
Thank you very much!😊
AH HA!!!
I love to reminisce when watching you. 🤗 I cannot recreate my Mom's egg noodles so the bag will suffice. However I've tried almost every cut of beef to recreate her beef & noddles. IT WAS SKIRT STEAK!!! I could tell by the texture.
Thank you very much. 🥰
Smile on my face again and again! More steak videos please. Not just a BBQ grill, but fish and steak Surf and turf! Thanks for advising on the outside belly. You're amazing Chef St. Pierre.
I followed ur directions and I was shocked how excellent it came out. I think I must have chosen a good piece of skirt. Marinated 24 hours too.
I am a chef and an expert on skirt steak. I have sold literally tons of it. I love these videos they are always very accurate.
Fantastic way of Marinating skit steaks and most important how to cut the steak. Thanks as always!
Thank you Chef! As always, you deliver a fantastic recipe with great humor, presentation and amazing flavor. If I want to try a new recipe you’re the one I look up.
Hi Chef Jean-Pierre, I just want to thank you for your videos, full of experience, great pedagogy of cooking, and humour...it is very precious and it feels good!!! Long live the Chef!!!! Philippe Noireaut, Montréal, Québec-Canada
You sir, crack me up! Love your priceless teaching videos, I can't believe you share it for free. Thank you.
Excellent. I am going to do this right now. I bought some beef from a local rancher here in Florida and I have a fantastic looking piece of Outside Skirt.
That video made me smile, many thanks Chef! I’ve done all kinds of steaks, flank, hanger, rib eyes etc and always looking for a different take and this one made me smile! Thanks!
Back in grade school after school I would watch cooking shows, I am glad to add you to those great chefs, it was the sixties, Graham Kerr, Paul Prudhome, Julia Childs, Justin Wilson so many others that I actively remember and sporadically remember, your skills and knowledge look great, glad to have found your channel, we are never too old to learn...
Absolutely love the cutting board presentation. , Love it!!!!! Go with your gut and you did, and well do e ,I will definitely try this recipe because I love skirt steak, great flavor
Aloha chef Jean Pierre i couldn't find any skirtsteak on my island so I used ribeye steak let me thank you for the marinate that is a killer my friend. We grilled on an outdoor grill I made your chimmi churri. Please show us more delicious recipes, you are the men. Everything was so yummy and tasty. We had no Leftovers. Be healthy don't go Nowhere. Your friend from Hawaii .
Fabulous teaching skills. I bought a skirt steak for the first time and cheers to you my friend and a delicious dinner. 😊
This chef is amazing! I enjoy his videos and his sense of humor.
Beauty! I like to use mortar and pestle for the chimichuri to get an even more well blended flavour
Hello Chef. Greetings from Canada. I will try this recipe for sure. Congratulations on reaching 700K subscribers! Enjoy your channel immensely and your professionalism. Thank you for passing on your vast knowledge to us.
This man is in a class of his own.
Half this show is watching chef Jean Pierre enjoying his meal... Mmmm, that's amazing!
Just watching the intro makes a good start of the day. Love this guy. Onyo for all my friends!
i ALWAYS tune i to Jeans channel for any thing I am cooking! I Love the Frenchie!!!
Dear Chef Jean Pierre, I love this video! It looks delicious and I can’t wait to make this!!! Thank you 🙏 💕
Scrumptious!!! Thank you, dear Sir--again!! 😋God bless!🙏
That is a nice marinade 😊 my favorite way to marinade a skirt steak i with garlic, oil, teriyaki sauce, and orang juice. I also throw in some sesame seeds if I have them. Next, on to the grill! Comes out delicious 😊
Awesome idea! I hope you do not mind we’ll use your great recipe!!! 👍❤️
Sounds good to me😊
This video is now celebrating its 2 year anniversary! Congrats, Chef! I always use this youtube to remind me NOT to cook a steak too long in an effort to make it get "color"! In this example, the Chew demonstrated how to turn a Skirt Steak into a shoe! (He also sold me another bottle of his wonderful olive oil!) Happy Cooking!
I can totally understand and relate with you. Having so much fun cooking is what makes cooking AMAZING!!!
Afternoon Chef J-P, the skirt steak looks amazing so does the marinade. Not complicated or unobtainable ingredients. All the right sauces and herbs to complicate each other. The potatoes also look to make this complete. Thank you for your teachings, it is much appreciated by all the viewers. Go well, kind regards.
When I cook skirtsteak I serve it with black beans (Goya brand) over rice. So delicious!! Learning new tips from chef Jean-Pierre!!
👍👍👍😊
You are a very good teacher... Thank you friend !
"I was more interested in eating, than making a nice presentation..." I see you struggle with real world problems too chef! Made my day to hear that lol
Chef, last night I made flank steak using your skirt steak marinade and it was AMAZING. Thank you so much!! Love your videos. 😊
Amazing this technique makes a huge difference. The same for brisket. Going to the market right now. Thanks
Two seconds in and I already love this video. This guy is amazing.
I made recently. I was able to use my Korean knife, a slicing knife and boy did slice beautifully. Thanks for your receipts.
Just did your stuffed bell pepper recipe. It was AMAZING. Now I have to find a skirt steak to do this one. Thanks for everything
You can always tell when Chef is amazed at his own work. He hit that skirt steak and never looked back!😆👏👏
I made almost the same thing last weekend. I served it with sautéed asparagus and blistered cherry toms on the vine. I used the pan and my blow torch to finish them off. 😊yummy
Thank you so much for sharing your beautiful recipe and video always looks and us delicious after you finished cooking your side and after showing us how to cook and make whatever our side always works out too delicious thank you @ Chef Jean Pierre 👍👍😀😀🌹🌹♥️♥️
Thank you so much for the beautiful red heart and thank you so much for enjoying my messages and comments @ Chef Jean Pierre 👍👍😀😀🌹🌹♥️♥️
We discovered this channel a year of so back and have learnt so much from watching your tutorials. Thank you for all of the efforts that you put in to making great cooking accessible to viewers around the world. I appreciated this one particularly because you use a less obvious cut of meat. Here in England it can be difficult to find cuts like brisket, skirt, flank, unless you have a good butcher near by. We are lucky in that we can buy meat direct from the farm. Will be trying this recipe very soon.
Traditional Uruguayans make their Chimichuri with hydrated oregano, garlic, olive oil and vinegar, but your version looks pretty spectacular...I'm gonna definitely give that a try. Beautiful as always, Chef.
I was always afraid of skirt steak... until now. Finally found the courage to make that delicious cut of meat. The potato idea is awesome. Watching you cook and cut the meat...I swear i could smell it and taste it. I now have Saturday's dinner. Thank you chef JP.
What a great personality & enthusiasm.
Love your chimichurri with the scotch bonnet. That’s a nice fruity flavored hot pepper. Yum!
Outstanding video! I love you! ❤️ Clapping from Norfolk, Va!🤗
Absolutely loved watching the wheels come off at the end xD. Makes the videos so much more engaging and natural
One of my absolute favorite cuts. Very versatile and full of flavor. Great job!
Greetings: ( USA 🇺🇸) : btw: Mr. Fabulous Jean-Pierre ( chef 👩🍳) , thank you: again, Mr. Fabulous Jean- Pierre ( chef 👩🍳) thank you
Greetings from southcentral Texas USA 🇺🇸, Nortb America, Western Hemisphere
Greetings: ( USA 🇺🇸) : btw: the presentation is outstanding: again, the presentation is outstanding
Greetings: ( USA 🇺🇸) : Enormous Hug 🤗: , Love ❤️, be very, very, very safe and, in thanksgiving, GOD BLess
Greetings: ( USA 🇺🇸) : btw: marinated skirt steak 🥩 is my absolute, simply the best favorite!
You are perfection, Chef! Love your channel. Thank you for all your cooking ideas.
So simple and so delicious JP! The scotch bonnet takes the chimichurri to a whole new level!
Beautiful, looks so moist and packed with flavor. can't wait to try this out! Thanks Chef JP.
Thank you Sir for sharing your knowledge. Congratulation for the first 700000 subscribers! Looking forward for the 1 million. Regards from Italy.
This looks so delicious and it was so fun to watch 😄 I love this chef!
One of my favorite cuts of meat, thank you Jean-Pierre 😎🧄👍
Chef! You did it again! Another one of your recipes that makes it to my MUST COOK again list! Wow!! This was soooo yummy! The flavors were outstanding and I even made the potatoes! It was a challenge finding outside skirt but I finally found a resource and made sure I purchased two! Hahaha! Tender, juicy, flavorful, and super duper easy! Thank you again Chef for yet another winning recipe!!
Juicy like butter !!! Yummmmmo.
Your always a blast Chef J.P.
Cheers from Detroit.
CHEF!!! Gratz on reaching 700k subscribers! How awesome is that! Been with you since 150k and it is no wonder you are crushing the food world on YT.... Now, back to work! Let's get a MILLION!
Thanks so much :)
Sounds fabulous, Chef. Can't wait to try making this.
What a delicious way to prepare skirt steak. Here in Texas the emphasis is on dry rub, and I KNOW this marinade is going to be far superior! Skirt steak used to be affordable. Now it has gotten so expensive here that I rarely buy it. You've inspired me to try them once again and I look forward to making this often! Thank you!
Probably one of the best videos I have ever seen!!!
Another 5 STAR DISH. Thank you.
Hello Chef Jean Pierre! Greetings from Germany. I love French Cuisine and you are making it (partially 😀) available in our sweet home. Many many thanks for your great instructions. I have an idea that might be interesting for the American audience. Good bless America. Asparagus. It is asparagus time in Germany just now. This might be very interesting for American Gourmets and I'd like to learn about your favourite recipe that a child could do 😁
👍👍👍😊
I love watching this chef cook, it is so entertaining
Can't wait to try this cut....We are trying to do a carnivore based way of eating, so the more variety of cooking meats, the better chance of success. Thank you Chef.
Just love this! Thank you for a great recipe, for sure will be trying this, maybe next weekend!
I just wanted to come back to leave a comment. Thank you very much chef Jean for your illustration. I pair mine with mash potatoes and homemade gravy, and asparagus tips with herbs, lemon s/p, and pecorino Romano. Dinner was fantastic. I wish I could share pictures on TH-cam.
He's so chaotic but perfection!! I love this lol my style of cooking lol