BEEF LOIN FLAP STEAK Sous Vide! Argentinian CHURRASCO and CHIMICHURRI Sauce
ฝัง
- เผยแพร่เมื่อ 21 ส.ค. 2024
- SECRET REVEALED! Our 2nd Favorite Meat is on this video. By far for the price this BEEF LOIN FLAP STEAK made Sous Vide is one of the most flavorful steaks after picanha! It is amazing. The great thing about this steak is that you can also cook it well done and amazing results are guaranteed! We all agreed that after picanha this is the steak to have!
I cooked this BEEF LOIN FLAP STEAK (similar to skirt steak) sous vide. I also made a home made CHIMICHURRI Sauce to go with it. OMG!! The CHIMICHURRI sauce was as good as the steak. MauMau and Ninja eat it up like candy! I urge you go give this amazing steak a try. It's a guaranteed success!
HOW TO COOK BEEF LOIN FLAP STEAK SOUS VIDE
* I cooked them @ (135°F) / (57.2°C) for 2 hrs.
BEEF LOIN FLAP PREPARATION and INGREDIENTS
* 3LBS of Beef Loin Flap (aka Churrasco or Vacio)
* 2 Tbs Garlic Paste
* Salt to taste
* Pepper to taste
* 1 White Onion
* Fresh Thyme
CHIMICHURRI INGREDIENTS
* Parsley (About 1 cup diced very fine)
* 1 tbs Dry Oregano
* 1/2 lemon juice
* 1/2 tbs Red Wine Vinegar
* 4 Cloves of Garlic (diced very fine)
* 1 Sweet Red Pepper (diced very fine)
* Pepper to Taste
* Salt to Taste
* Olive Oil as I added
How to make Beef Loin Flap Steak?
Watch the video to find out... :-)
How to make chimichurri sauce?
also watch the video..:-)
-----------------------------------------------
Click here to SUBSCRIBE: goo.gl/nl4swr
-----------------------------------------------
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
Sealer: amzn.to/2mtj1Oi
Sealing Bags: amzn.to/2mXfSUO
Little Sous Vide Weight: amzn.to/2n8A1u9
Mini Weight: amzn.to/2nF3Q2Q
Mini Hook Clips: amzn.to/2nsd6ai
Large Clips: amzn.to/2nsunQP
Rib Rack: amzn.to/2mu4RcF
Stainless Steel Searing Circle Grate: amzn.to/2osFD3y
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
* TORCH SET UP *
Torch: amzn.to/2meJLS7
Searzall (Heating Lamp): amzn.to/2mX8Pvl
Touch Gas: amzn.to/2mwc5jG
* SEARING GRATES *
Searing Grates: amzn.to/2mbgI04
Round Elevated Grate: amzn.to/2rgnF54
* KNIVES *
LIPAVI Damascus Chefs Knife: amzn.to/2rsdJBO
LIPAVI Damascus Santoku: amzn.to/2rskLqe
Chef's Knife : amzn.to/2lwnIHQ
Chef's Knife Japanese: amzn.to/2n6swju
Sushi Knife: amzn.to/2mbhYAp
Butcher's Knife: amzn.to/2mMOLip
Long Carving Knife: amzn.to/2mXoJWD
* SMOKER AND GRILL *
Smoker: amzn.to/2lTdCNf
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Weber Griddle 1/2 Moon: amzn.to/2mehj2S
Cast Iron Griddle Round: amzn.to/2nsi0E7
Heat Resistant Glove: amzn.to/2noifmA
* OTHERS *
Blender: amzn.to/2n3IpKx
Cutting & Serving Board: amzn.to/2lTpcrz
Color Prep Board: amzn.to/2lE4VdI
Granite Cutting Board: amzn.to/2mMYPb0
Food Grade Gloves: amzn.to/2lTd8H4
Bundt Cake Glass Pan: amzn.to/2mSE25M
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass Mason Jars 4 Oz.: amzn.to/2oxtx7Z
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
Tongs Tweezers: amzn.to/2nsiv0P
* VIDEO EQUIPMENT *
Camera: amzn.to/2meh0Fg
Cam Mic: amzn.to/2n6erT0
Tripod & Fluid Head: amzn.to/2mXhkGs
Voice Over Mic: amzn.to/2n69j1h
Acoustic Isolation: amzn.to/2mMWaxV
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
![Skirt Steak vs Flap Steak - What Are the Differences? [Steaks Review]](http://i.ytimg.com/vi/0wlDJVn8rEg/mqdefault.jpg)
![Skirt Steak vs Flap Steak - What Are the Differences? [Steaks Review]](/img/tr.png)
Most underrated cut ever turns out well whole, cut into steaks, stir fry, and stews.
Is it the same cut as flank steak?
@@yumyum408 some folks call it outside skirt steak. A lot of butchers call it that as well.
@dansherman1980 apparently skirt and flap R at different locations...but it does look like a skirt
You do an amazing job presenting the food in every video. I love when you pan the camera in closeup over the food. It makes it look even more amazing and makes my mouth water.
Also, your voice is very soothing when you narrate the cooking process. My wife said she could listen to it for hours. lol.
+andrew damm thank you so much! Yea when I watch back the videos it makes me hungry again!
Guys another follower from argentina here, thats "entraña" judging by the looks of it. Great cut but easy to mess up! Great channel i tied your recipes and they rock! Keep the good work
nah, thats not a skirt. Its a flap. close, but oustside skirt is better, inside skirt isnt as good, and loin flap sits in the middle
Es vacío
Just stumbled upon your channel yesterday, you 3 guys are awesome, so down to earth lol! You inspired me to buy my first sous vide machine :)
Thanks brother, I appreciate that very much. Sous vide is awesome.
Kenneth Hernandez Which one are you going to get? There is a sale right now for the Anova.
It never fails to amaze ... how much our peoples are alike if you doubt this ... the miracle of taste should clear this up . Good is good and it must be shared follow this back thru history and well there you go ;)
Flap meat and true skirt steak are not quite the same. What the Argentineans know as "entraña" is actually the Outside Skirt. Flap meat is the "inside skirt". The outside skirt is narrower, thicker, and heavier, but also more flavorful ("unpeeled", it will have two membranes -- one of which is really tough when cooked -- that should be removed before cooking). The inside skirt is perfect for carne asada (much better than flank steak). Marinate for 1-2 hours (NOT overnight -- the meat will become mushy) in a citrus based marinade (mojo criollo) before cooking. Argentinean chimichurri is not made with red peppers or vinegar, but with some red pepper flakes for a little spike and cilantro/italian parsley in a 1:2 or 2:3 ratio (it's also a bit more on the garlic side) -- salt is optional.
Wow que ricoooo!!
Se me hizo agua la boca 🤤🤤🤤
I will definitely be trying this, I can find a good flap meet at a local grocery store where I live.
That chimichurri looks fantastic!
So glad I founded your channel.
😉😊
i need to get me a sous vide so i can actually start doing this stuff myself
looks awesome as always guga!!!
I have been commenting and watching your videos and I finally got a sous vide machine. First thing I made was about a 2 inch thick well marbled NY Strip. 1 1/2 hours at 130. Seared it in a pan. It was probably the most tender steak I have ever made. I will never go back to standard cooking, I will make the time to Sous Vide. As always, your videos inspire, I will try this recipe in a couple weeks. Keep up the good work.
+Curtis Zawada awesome glad to hear. Thanks.
Loved the video thanks so much for the tip👍🏾
I really love chimichurri, goes so well with many kinds of grilled meats. I do it slightly different though, a bit more garlic and peppers that are a bit more spicy.
This looks so good! Also, nice to see cuts of meat I have never heard before :) Great work!
Thanks I appreciate that.
Ese corte lo conozco como arrachera. El Churrasco en Argentina en México lo conocemos como el sirloin o aguayón. La presentación y acabado se ve que está buenísimo!!! Felicidades.
I truly enjoy this channel! I will be acquiring all the sous vide essentials to begin testing and experimenting so I can do something special for Father’s Day. Thank you for these amazing videos and tips!
That's what we call "ENTRAÑA" here in Argentina(at least in some places), Is the diaphragmatic muscle.I'll give u a super like.
Awesome as always! Just found your channel a couple of days ago and am starting to obsess a bit over the videos! :)
I'm going to need to get myself a sous vide setup now, been mulling about it for years but it still hasn't happened, but you've inspired me and I really love how you can see the progress you're making from the earlier videos until now.
Love it! Keep up the good work!
Your videos always make me hungry. Great videos guys !!! Thank you !!
I'm very much a beginner/experimenter with S-V cooking. I did Bavette/Flap meat also at 135 (different spices.....umami seasoning...a bit to much rosemary whoops, garlic red wine and pepper [the tajii umami seasoning is very salty, not straight shitake powder] we did a comparison inspired by you. 1/2 the meat 2 hours sous vide 1/2 the meat (spiced the same) brought up to room temp in the marinade the SV steak we seared in an iron pan with butter the "regular we seared the same way, then cooked to rare. Was one better than the other? Well we both prefered the SV slightly....it came out more medium rare, and the more traditional method we felt would have been better if cooked a bit longer to medium rare.....It was bloody (still kicking some might say) though nicely seared ( many like steak just so) While we performed the SV it wasnt really "more tender" rather it was more "smooth". Equally chewy. flavors were about the same consistencies quite different. We actually cooled down the SV cut b4 searing so as not to over cook it (read about doing this on thinner cuts elsewhere. So was SV extra effort worth it? was it 10 percent or more, more delicious. IMO maybe. Still learning. We have another piece in the SV for 24 hours to see if this is different than the 2 hour version. Now I'm hungry.
My mouth is WATERING right now Guga
Beautiful. Quickly becoming my favorite channel.
Guys. you're killing me! I'm sitting here at my desk at work. actually in the process of eating lunch. and your videos have me starving! I'm going to be trying this one for sure next week along with maybe short ribs.
Gugaaaa thats entraña awesome video though!! btw that chimichurri looks delicious
So much charm in these videos!
Always a pleasure to see you guys G.. bless you all, your subscriber from Israel
Looks amazing. Another great video. Thanks, guys!!
Thanks Bryan great to hear from you!
Started watching you guys yesterday, I can't stop watching, everything looks amazing. Keep the videos coming!
Thanks Michael, welcome brother! Thanks for the support.
Que Sucesso! Parabéns! Espetacular! O que é bom, o Povo Aprova! Realmente, seus videos são Espetaculares, no conteúdo, no profissionalismo, no amor com que grava.
Desejo-lhe, sempre, cada vez mais, Sucesso. Gratidão por nos ensinar.
Abraco
Hello, from guga foods I'm here now.
Imma watch every video and like it all for a request. PLEASE make SISIG using beef then one use bone marrow the other use japanese mayo. Please make it at guga foods! Thank you so much! (50th comment on SVE)
You guys are awesome with amazing recipes. Keep it up!
I have enjoyed this cut normal, not sou vide lol, but normal but in a few different marinations, very yummy cut
You got 4000 subscribers in one day! Dude, you're really blowing up on TH-cam! Hope you surpass ChefSteps one day!
Thanks buddy, I appreciate your support very much!
So I just sat through all of your videos, love the channel ~
Great work.
+mdem Thanks for the support!
Stumbled upon your channel recently. LOVE everything about it - learning so much (and getting some good laughs, too). Keep up the great content!
+Wallace Wallace thank you so much.
This is the third video I've seen of you guys and I love this channel. Subscribed!
Thanks Fiora Emerald I am happy you liked it. Welcome to the channel.
I get this cut at my local Costco and it has become one of my all time favorites to Sous Vide. Try it you’ll love it.
Love the channel - every time I start watching I'm sucked in for another hour
Only been watching for a day or two, but since it's Sous Vide everything, you ever handle any non-meats? I'd like to see some sous vide tests for things that aren't traditional. Curious what else would work.
Stay tuned for Thrusday Video. You will like that one based on your comment above. Look forward to your reply. its is not traditional at all.... lol
Earned a sub outta that. I'd like to see it. ;)
welcome! Hope you enjoy it its not something I have ever seen done sous vide so look forward to your comment there.
Like, maybe, a cat?
potatoes, carrots, asparagus, onion at 85°C/185°F for 1hr turned all out great, brussels sprouts however were not that great from taste and texture.
Looks awesome! On the menu this weekend
The good old days❤
I have 2 questions for you!
1. Are you worried about cooking in plastic?
2. Do you think cooking the steak in the chimichurri sauce would be good?
Thanks for the great videos!
+Dat Bear 1. Not worried at all my hole family have been eating for a while.
2. I think it will be a little over powering
Honestly mate I love everything you do
I really loved the editing for this video- the beginning shots especially were really beautiful. And tasty. :D
Thanks I appreciate that, spent some time on it so its nice to see you enjoyed it.
Your channel is so exciting to watch! You guys are amazing. No doubt this is my new favorite cooking channel!!! Love your accent BTW.
+Mateo Aguirre wow awesome thanks. 👍👍👍
I swear you have awesome presentation . and the way you cook is awesome I'm actually ordering everything to cook sous vide. looks great I can't wait.
glad to hear you like it brother, thanks for the support!
Man, everthing looks good. Even the previous videos specially the Picanha. I wish i could afford a sous vide wand so i could cook it the way you do.!! Keep it up man.
Love your channel. Awesome videos
Oooh I just bought some of that so now I know how to sous vide it and ... eat it !!! But I haven't had breakfast yet so I have to wait until dinner haha! :D
Love your videos. Keep up the great work!
Thanks I really appreciate that.
Is that also a skirt steak? It looks pretty similar. I'm from the uk, so I've never heard of beef flap. (It means something VERY different over here 😂😂😂)
They are very similar but not skirt steak from the same part but a little different.
Thanks geezer. Your Videos are fkn boss! Keep em coming!! 🙌
Thanks brother, I appreciate that very much.
Yeah its skirt steak....dont be fooled
Its skirt steak!!!
send help. just woke up. somehow been watching these videos for the past day and a half. don't even remember when I clicked the subscribe button, but I've become addicted
TALK ABOUT THE FLAVOR.....LOL!! YOU GUYS ARE GREAT!! I LOVE ALL YOUR VIDEOS, KEEP'EM COMING!
looks like skirt steak, all day everyday. I've sous vide skirt steaks the they were delicious.. even did them for a party and man, the compliments were comingbone after the next... and it was my friends party.
that chimchurri looms on point. thanks for the great videos.
Thanks buddy, I appreciate that. Yes very similar to skirt steak but a little different its from the same part.
That is skirt steak.
no, it's Bavette aka Flap, not the same cut
Regards from Argentina 🇦🇷! That meat is also called 'entraña'. Please sous vide 'achuras' such as 'mollejas', 'chinchulines', kidney, 'tripa gorda', 'criadillas', and 'ubre'. Keep the videos coming!!
I sing the sear song in my head when I sear.....
+YoungST23 😂😂😂😎
im oddly addicted to your vids keep it up :)
LOVE SVE! All great meats, recipes, visuals, narration! PLUS, the entire array of equipment from knife to circulator. One teeny tiny complaint... (did I say COMPLAINT!? I mean absence!) The pepper mill. Is it an electric model? I don't have the one pictured and I'm feeling some pepper envy...
Love your content!
Thank you so much
Oh, holy cow! I just discovered your videos, and I'm watching them as fast as I can. I've seen the Joule, but thought it was just another kitchen gadget!
Greetings Guga, thank you very much for your phenomenal, detailed videos! You sir are a great Chef! Been following both of your vlogs for a while now. *** I have a quick prep question? What knife would you recommend to take off the silver skin? I recently tried to grill vacío and it did not come out tender as I expected. I am not sure if certain local butchers may offer the service to clean away the silver skin? Thank you Guga in advance.
I would make my chimichurri with olive oil, garlic, parsley, mint, lovage, lime juice, salt, pepper and chilli flakes as a Romanian twist.
Looks AMAZING
Awesome vid. I always see this cut at Costco, and never knew what it was. This chimmichurri recipe is quite different than mine, will give it a try.
+kavi randhawa thanks. 👍👍👍
You guys should give us a tour of the office and let everyone know what you guys do. I can't be the only one that is curious. Thanks for the videos.
hahahahaaa... maybe we do a Q&A one day. Thanks for the support.
Really digging the new music. Recipe looks good too. Keep it up. Thanks
+George Richardson awesome thanks.
I'd just like to comment that the camera work is top shelf. Found you guys this weekend, went back and watched your back catalog and the last couple have really seemed different. Are you doing the camera work and editing yourself or did you decide to hire someone?
In Mexico this meat is called Arrachera. It's used typically for Carne Asada.
+Michael R. Glatfelter, Jr. yep. Love México
Hi! I love your videos, I'm from Argentina but I need to do a little correction on this one. The nane of this cut is ENTRAÑA. We call Churrasco when we do any meat slice for example: in a Sandwich. Thanks!
Gotta love Ninja ...he loves everything!
Another great video. I didn't realize that Churrasco was flap steak... so another one to try and easier to find around here. Do they have guasacaca or a similar sauce in Brazil?
Thanks brother, I appreciate that. Yep its churrasco and its awesome. We dont really use many sauces in Brazil, we like it more plain, but we love all style here in the office.
Argentinian here, churrasco is the way of cooking the meat, Is roasted or grilled meat, the cut is vacio. The chimichurri is right tho. Love your videos, saludos desde Argentina!
How do you feel seeing the meat being boiled? I have to admit that it freaks me out a littler, but it always looks delicius in the end
mientras el agua no toque la carne todo esta mas que bien. podes hacer cuaalquier cosa y despues lo tiras sobre la parrilla vuelta y vuelta y lo servis. es perfecto
Adrian Sandrigo tecnicamente la carne se esta hirviendo en su propio colageno, el agua de las fibras y otros fluidos, es un proceso re diferente en sabor y coccion y seguro sabe mejor asi... peeeeero no es churrasco. Hay un par de gauchos revolcandose en su tumba (?
jajaj ya lo creo que asi es..mi abuelo del campo se revuelca tambien
Emiliano Manuel Si tipo me dolió en el alma cuando lo cocinan sous vide... Nada mejor que a la parrilla
Hi man, i'm from Kazakhstan (Central Asia) and i like your video very much. You manage to do nice picture and also i'ts quite interesting to watch Also it's good that you don't afraid to put your fails too, i think it's important when someone shows to the audience, that something just isn't right and you shoudn't do this!
P.S. Sorry for my english (i'm russian after all) and keep sous vide, man! Your videos is awesome ^_^
Thanks you english is perfect! Thank you so much for the support Kazakhstan!!!!
I accidentaly did flap steak medium well and i panicked, but it turned out great!
Here I am in 2020 looking to refresch my memory on Chimichurri and you just busted the 1 M mark. Keep up the great work, love you bro, ❤️🐾...
Based on pure looks and aesthetic ... That meat looks God-like!!!
Love your videos man keep it up. I plan on buying a sous vide machine for my father simply because of watching your videos.
+Kami thank. 👍👍👍
I just love this recipe! I really love it I have try making my own CHIMICHURRI Sauce
+Southern Coastal Cooking ™ thanks Joe give it a try it's real good 👍
You guys are awesome........really enjoy your videos!! At what point do you add the chimichurri to the steak?? After searing??
You guys should do and experiment: salting before cooking sous vide vs. salting after the meat has been cooked sous vide
Already did! I am working on the editing. That will post soon. Thanks for the support.
Sous Vide Everything, Right on. Excited to see that video
tolerance for fans of well done...thank you!
you guys are awesome ! your videos are great !
viva anova!!!!
ps what kinna black digital watch do you have on ? i want one
+Felipe Torres thanks. Digital watch is ninja. Have no idea.
Damn I remember 2 days ago watching you count up to 6.000 subs, congrats on 13.6 thousand!
Thanks I appreciate your support.
great as always. looks perfect. but the only problem i have is that now i want some.
lol, thanks for the support Michael, get you some brother, super good.
Greetings from argentina, here we love meat, and I love your videos :D
Are you sure that the steak you slice in the video was cooked at 135f? You say 135f would be well done, and I agree, but the steak you guys eat looks much more rare. Thanks for the videos, they are outstanding.
Man that looks good
Thanks brother I appreciate the support.
Love your vids
Thanks. I appreciate that.
Hey Guga! Got family coming over and they like well done for their fajita/carne asada. What temp should I set my anova for well done/medium well? How long? Thanks for the awesome videos!
Can I just move in with you..? The food you make is amazing!!!!
Thanks brother, you have always been supportive of my videos and I appreciate that very much.
Me I love it well done
Hey, brasileiro! I am from Argentina, and... over here, we don't have any meat called churrasco. Churrasco is a piece of meat that is thrown on the fire or grill for a couple of minutes.
That meat you've got there looks like what we call entraña.
+Alan Schamber many other countries call churrasco that meat. Aka vacio also.
You are right... that is actually vacío. Still no churrasco.... hahahaha
Anyway, it looks really delicious. I'd love to make a collaboration next time I'm on Minas Gerais ;)
This will be my next quarantine grilling sous vide experiment. 😷😁
Jeez that looks so good.
Hey Guga...I'd like to throw a request out there. Eye of Round beef can be such a tough cut to make tender. I would love to see someone with your care and production values tackle this cut of meat to see how delicious it could be. My best to you and your crew.
+Bryan Bartlett challenge accepted my good fried. I will for sure do my best. Hopefully comes out good. 👍👍👍 I will be sure to mention you on the video for and awesome suggestion. Thank you for the support.
Really looking forward to it!!
Guga, do you think an Eye of Round would be a two-day cook, or a one-day cook?
Looks great, going to try it this weekend. Can skirt steak be used if beef loin flap isn't available?
Thanks brother. Yes, skirt will work just as good if not better.
Love these videos. Then the Ninjas comments are the best
your channel grow realy good keep up qual'ty work
Thanks. I appreciate the support.
Question, the oregano and the wine vinegar, are them Tbsp (Tablespoon) or tsp (teaspoon)? In the recipe for the chimichurri. Thank you
You guys are sure fun to watch. Did you fellas buy the rack you use for searing or did you build it and if so where did the actual rack come from? I want to get/build one.
Thanks I appreciate that. Yes it was custom build. I will soon do a video on how to build one.
You got a Sub from me! i have been binge watching. keep up the awesome looking food
+Garage Wisdom Thank you! Glad you like the channel 👍
Excellent video. Many thanks for your instruction. You've inspired me to get a Sous Vide machine. Can I just use a large pan for my vessel? I don't have a plastic container. Any recommendations on where to get a container? Have you already done a video on your Sous Vide equipment, and why you chose what equipment you have? Also interested in the searing device. Thanks again, and keep up the good work! Everything looks great!
Thanks I appreciate that very much. Below is my set up for the container and they are awesome.
Container
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
* TORCH SET UP *
Torch: amzn.to/2meJLS7
Searzall (Heating Lamp): amzn.to/2mX8Pvl
Touch Gas: amzn.to/2mwc5jG
looks great! how long would you do it for medium?