Chef John always brings a smile to my face; however, I have to think of the people with no funny bone just sitting there stone-faced watching him make this wonderful meal without cracking a smile at all.
My new job is a company that makes over 300 kinds of gourmet foods and I totally introduced them to the old tappa tappa when we pour caramel , pestos and preserves in jars!
This recipe is awesome. I was looking for something different and this hit the mark 100%. I just made this for the first time and it worked out perfectly. Flavors, grill technic and time, supporting sauce. So happy you posted this. Thank you!!
It was like an amazing combination of surf and turf! The beef was soooo tender and tasty that it tasted like a fork full of lobster and filet mignon! I... am... serious! I appreciate you, Chef John.
More than delicious. Everyday Food's version w/Thomas Joseph doesn't even compare. Definitely go with Chef John when it comes to preparing skirt steak and using his marinade!
Made this tonight and it was delicious! Made the marinade and popped it into a zip lock for 4 hours. Didn’t bother with the extra sauce...didn’t need it! Bon apetite!!
It’s hard for me to find skirt steak or flat iron steak at major stores here in Canada. So as flank steak is readily available, it’s become my go to grilling steak. Especially with the cost of beef now, as the “pandemic” winds down (?) So get used to Chef John’s recipes using cheap cuts of beef! They’re his fav, anyhow. Tonight this is going to be the main ingredient in some soft steak tacos (and I swapped some of my herb gardens fresh thyme for the rosemary)- some cilantro will garnish the other traditional toppings of fresh lettuce, tomatoes and some killer old cheddar - plus last years “garden” red or green salsas. Yum. (It’s only 4 pm and I’m already drooling - fresh raspberries and cream for desert) Peace
get a meat thermometer, then you will know what the exact internal temp is and be able to take it off when you need to. You can also google internal meat temps and there are guides online that tell you what temp your meat should be for the cut/type of meat/rareness of it so when you check the internal temp you'll know exactly when to finish!
In addition to the stabs, can one whack it a couple dozen times with one o' them tendarizing hammars with the spiky face? By the whay, this one has searched several meat deparments for Flank Steak without spotting any. Do they go by some othar name?
Chef John, I love cooking steaks on the frying pan, but when do you know when to turn it? Is there an indication on the sides or anything? My steaks always come out either too rare or well done...
now why would you do this!? Now i'll be sitting at work all day thinking about this and won't get any work done. On a more serious note, you videos are great! I definitely ~Enjoy~ them!
+Roobz Z This is why you watch his older videos from 2007-2010 in between his new videos. He doesn't have a sing-song voice there. It works because now the psychiatrists are giving me back my computer privileges!
Chef John, I was too poor for flank steak. It was twice the price of the tri-tip I ended up going for. Should I adjust any seasonings for this cut of meat?
Is there any proper way of visually telling whether or not a steak is done? I always have this problem when cooking steak and usually end up over-cooking in fear that I may not have cooked it well enough. I prefer my steak rare much like this flank steak. Please help out a hopeless cook
Update: I did this marinade on two tri-tips, adjusting salt but not adding too much more lemon juice (I didn't want it to cook it during the marinading period). It came out _perfectly_.
I think that's a deep fried flank steak, crusted in Froot Loops.... well good thing I wasn't cooking this tonight, that image murdered the ol' Appetite. I think 28-32 times...
Check out the recipe: www.allrecipes.com/Recipe/229452/Tuscan-Flank-Steak/
The way you sliced that is one of the best culinary tricks I’ve seen in a long time. Thank you for that!!
"Between 28 and 32 stabs" lmao. You make me laugh every video and have provided so many delicious meals. Thank you for your continued awesome!!!!!
Chef John always brings a smile to my face; however, I have to think of the people with no funny bone just sitting there stone-faced watching him make this wonderful meal without cracking a smile at all.
I love Chef John's voice! Anyone that doesn't can take a powder and miss some of the best cooking videos on the Internet.
My new job is a company that makes over 300 kinds of gourmet foods and I totally introduced them to the old tappa tappa when we pour caramel , pestos and preserves in jars!
This recipe is awesome. I was looking for something different and this hit the mark 100%. I just made this for the first time and it worked out perfectly. Flavors, grill technic and time, supporting sauce. So happy you posted this. Thank you!!
One of the better flank steak recipes I've seen. The FS is also cooked beautifully here.
Chef John: I wish I was your friend so I can come over and eat your food :) everything you make is gold !
It was like an amazing combination of surf and turf! The beef was soooo tender and tasty that it tasted like a fork full of lobster and filet mignon!
I... am... serious! I appreciate you, Chef John.
Love those roasted red potatoes in the background, that is an AWESOME recipe.
You rock ! Simple, but delicious recipe ! Thanks again for another great one !
Stabbing a steak 30 times is personal. I prefer to put a hit on my steak jailhouse style.
what?.....just the 1st 2 knuckles?
I been sharpening this toothbrush, all damn day....
Thanks chef John. U made our tammies very happy. Not to mention our brain too! 😀
Chef John,
you could do a silent video with only "......Enjoy!" at the end and you would still get thousands of views!!!!
You'r so special!
the magic is strong in this one
Made this last night with grilled asparagus. It was very delicious and the dressing went excellent with both.
Well done.
Looks awesome! I am going to cook mine now. Thank you very much!
More than delicious. Everyday Food's version w/Thomas Joseph doesn't even compare. Definitely go with Chef John when it comes to preparing skirt steak and using his marinade!
Made this tonight and it was delicious! Made the marinade and popped it into a zip lock for 4 hours. Didn’t bother with the extra sauce...didn’t need it! Bon apetite!!
I've done this a few times...with the roasted red potatoes. Great recipe!!
you are on a roll Chef John!
Thanks ..awesome ..I eat flank and skirt very often ..... in my opinion the best cut for the price ....
chef john... U ROCK! love ure videos. u always cheer me up on a bad day. thanks :D
Wish Chef John was my pops :( i'd learn so much more about cooking which I love to do!
chef john, thank you for putting food in my dreams tonight
thicker cuts wont bleed out as much. love the recipe!
i wish chef john was my father around dinner time and then he can go back to doing whatever he does
Seems delicious, I'll have to try that one out sometime.
It’s hard for me to find skirt steak or flat iron steak at major stores here in Canada. So as flank steak is readily available, it’s become my go to grilling steak. Especially with the cost of beef now, as the “pandemic” winds down (?) So get used to Chef John’s recipes using cheap cuts of beef! They’re his fav, anyhow.
Tonight this is going to be the main ingredient in some soft steak tacos (and I swapped some of my herb gardens fresh thyme for the rosemary)- some cilantro will garnish the other traditional toppings of fresh lettuce, tomatoes and some killer old cheddar - plus last years “garden” red or green salsas.
Yum. (It’s only 4 pm and I’m already drooling - fresh raspberries and cream for desert)
Peace
As much i wanted to make this my dad didn't want me to spend money but i'll try and make it next year:)
It looks delicious
not to make you self concious but I really like how your voice goes up at the end of the sentence.
Why oh WHY do I always click on these videos RIGHT before bed. That looks A-MAZING. My mouth is watering...
you're damn right ;)
get a meat thermometer, then you will know what the exact internal temp is and be able to take it off when you need to. You can also google internal meat temps and there are guides online that tell you what temp your meat should be for the cut/type of meat/rareness of it so when you check the internal temp you'll know exactly when to finish!
You sound extra happy in this video with the steak and all
Chef John, Where did you buy your zester? I went to my local restaurant supply store and Walmart and could only find cheese graters.
I LIKE THE BIT WHER HE STIIIIIIIIIIIIIRRRRRRRR!!!!! IT LIKE A BUTTER IN A TEAPOT!!!
**Happy Father's Day to all dad's everywhere!!**
That steak fit in that bowl so well, it almost looks like he bought it just for the video:D
Or alternatively, he trimmed the meat so it can fit the bowl
if father's day is already over, you can also make this on a friday, as a celebration of the weekend :D
Why do you cut slightly diagonally as opposed to straight down to the board?
+alotan2acs Cutting slightly diagonally and against the grain will make the cuts a lot more tender, easier to bite on.
+Fx Dio (Siegfrost) Biased cut adds nothing to tenderness, but it will make the slices bigger and so more astethically pleasing to present.
my mouth is watering
could you marinate this over night for the following days dinner? Or is the marinate too long since you are using lemon juice? thanks
In addition to the stabs, can one whack it a couple dozen times with one o' them tendarizing hammars with the spiky face?
By the whay, this one has searched several meat deparments for Flank Steak without spotting any. Do they go by some othar name?
London broil
Skirt Steak
oh that sounds yummy!
Chef John, I love cooking steaks on the frying pan, but when do you know when to turn it? Is there an indication on the sides or anything? My steaks always come out either too rare or well done...
Mmmm that looks yuuummmmy !
and as always. Enjoy!
If only chef John was my son so he would make this for me on father's day (I'm only 18 but who cares :D)!
You said between 28-32 stabs, but you gave it 48 =P
lmfao
Porglit I was really hoping someone counted :)
lots of ocds here i think
As you always season both sides, I guess it was 28-32 per side. So 48 stabs is under-stabbed
Chef John do you recommend any pans? My mom always buys really cheap pans, and they only survive about a week and burns everything.
now why would you do this!? Now i'll be sitting at work all day thinking about this and won't get any work done.
On a more serious note, you videos are great! I definitely ~Enjoy~ them!
Chef John can you make your own version of the A-1 steak sauce?
Ok, chef John, time to raffle a personal cooking lesson + the meal with you.
OH ,,, yumm, I see poppy flower salad in your yard : )
"And dont just use me for money and shelter" lmfao
Nico Bautista someone's got some ungrateful ass kids... 😥
Hahaha 😂
Looks good!
i've heard his singsong voice eventually drives you insane if you watch enough of his videos...
Applause! Comment of the day!
Roobz Z
I know I heard that voice before..on the road to Crazyville one night. Can't place it. Ahhhh.
+Roobz Z This is why you watch his older videos from 2007-2010 in between his new videos. He doesn't have a sing-song voice there. It works because now the psychiatrists are giving me back my computer privileges!
Roobz Z I can verify this now that I've watched every single video at least twice
THC helps yet again
That looks amazing!
Chef John, I was too poor for flank steak. It was twice the price of the tri-tip I ended up going for. Should I adjust any seasonings for this cut of meat?
Did you poke both sides of the steak with the fork? The citrus doesn’t start to “cook” the beef while it marinades??
Grilling is never an option for me. Would pan-searing/broiling be as effective?
When you grill, do you cover or not?
Is there any proper way of visually telling whether or not a steak is done? I always have this problem when cooking steak and usually end up over-cooking in fear that I may not have cooked it well enough. I prefer my steak rare much like this flank steak. Please help out a hopeless cook
Me love you long time Chef John. All dat luv
Can you use a turbo broiler instead of a grill for this?
Also look for a microplaner. Might be in with the kitchen utensils like spoons, spatulas and the like.
If Seinfeld had a cooking showwwwwwww
Update: I did this marinade on two tri-tips, adjusting salt but not adding too much more lemon juice (I didn't want it to cook it during the marinading period). It came out _perfectly_.
Hey Chef John, just a question for you. What's the name and model of the grill you use?
I call her Sparky, and while she isn't really a model, she does have a great rack, Cast Iron!🤣🤣🤣🤣🤣😑
some people get jiggy with it, you get stabby with it LOL : ) .. and the magic is strong LOL : ) you make me laugh sooo much..
this guy has a voice an insomniac would love
I always enjoy.... watching your vids :D Im always too lazy to make it myself hahaha :P
I need to stop watching these videos at this time of night.
awesome i will sure do make this ^^
how about if you don't have a grill? can you broil the steak?
love the videos
does anyone know what the background music is called?
I'm allergic to lemon. What else can I use instead?
Pakeezah orange lime or pineapple
ERIC GIBSON Are you serious? Hehe!
Pakeezah yes lemon is a citrus fruit like limes, oranges and pineapples.
ERIC GIBSON
Thanks Eric!
Pakeezah you're welcome 😊
This look sooooo good ;D
do you have a grill pan?
Are there any herbs you can't add too much of? Cayenne is a spice, not an herb, so I'm drawing a blank.
That looks so good, i'm hungry now. :(
I read Tucan instead of Tuscan and freaked out..
2 minutes into the video and I was drooling.
I think that's a deep fried flank steak, crusted in Froot Loops.... well good thing I wasn't cooking this tonight, that image murdered the ol' Appetite. I think 28-32 times...
Looks delish! Can u please make a falafel?!?
How much do flank stanks range from?
this cut is incredible, god bless the cow.
(Five years later) Made this for dinner tonight! So good, Chef John!
I love you, John.
LMAO DAT VOICEEE.... I LOVE IT HAHAHAHA
the oohhhlll stabby stabby
I thought he would say that too xD
I like what you did there.
Do we stab both sides or only one side o_o?
omg i fucking love chef john!!! his videos are all amazing and just makes it sound so easy
I too click on these videos before bed, everytime...mmm.
Yay! A video!
oh god you make me hungry
chef john would be a cool guy to have a bbq with
My dad will say, maybe i exist after this steak.... :)