Hey, Chef! Another banger as usual! Can you expand on the cold searing the flank steak? I see from the website, it's to not burn the herbs in the seasoning blend; however, I've made your flank steak tacos, and that recipe uses the "old" technique of high heat, wait for oil to smoke, then turn heat down, and sear, worked to great success -- and that used a similar spice blend. From what I've seen with cold searing, it requires constant flipping (Basically every two minutes), and I've only seen it done with thicker cut meats. My skepticism is coming from the equipment I have may not make the steak sear correctly (I'm cooking on a Kitchenaid gas burner currently, but a Wolf cooktop is priced a certain way for a reason. 🙂Your setup is my dream) Anywho -- completely understand it's all technique at the end of the day, but is this the method you recommend going forward with these type of marinades? Or all cuts of steak?
4am, working from home and I noticed I literally have every ingredient for this meal, down to the cotija ha ha… well, except for the flank. So (7 hour marinade) chicken fajitas for lunch it is!
@@ChefBillyParisi in practice with flank or skirt steak, an overnight marinade is not an issue. In my experience it’s less sensitive than to either too much or too long of a citrus marinade. And the final product more closely matches texmex restaurants down here.
You know what bugs me? The Goya packets! The adobo in the jar. Everyone uses it. But I can’t help to think it’s got some bad stuff in there. It is easy and fast and cheap but I worry about the extra ingredients in there. And I’ve seen this basic marinade many times. I’ll try this. By the way.. loved your strawberry shortcakes a few months ago! Yummmmm
I just feel like most folks already have most these spices and herbs in their cabinets they just need to know how to put a few together to make some awesome blends.
That's the thing about marinade. Like Billy says, you twist pretty much anything into your own. PS- nice touch with lemon. I usually only use lime. Gonna give that a try
Haha! And I just came in from my garden wondering what the heck I'm going to do with all my pablanos😊. Yes, I'll do chile relleno and I made this awesome bacon, corn, pablano succotash thing, but yes. I'll use the rest for this. I ended up with about 20 per plant. HUGE!
So the marinade is correct but what the marinade is put in, isn’t authentic 😂😂 I wash and reuse all of my plastic bags and get incredible use out of them before recycled.
@ChefBillyParisi we do the same here. The sturdier bags last a good long time. We have two quart size freshly washed freezer bags hanging on the fridge from a magnet drying now. I cook ahead and freeze when possible without a chest freezer, and also order larger packs of food that can be broken and frozen in sizes to last a few days to a week. Huge savings. Absolutely love your videos and your very evident thoughtfulness.
@@ChefBillyParisi thanks. Follow up question then I will leave you alone lol. Wouldn’t the temperature imbalance be an issue? One side will cook slowly due to the rising top, while when you flip the steak the other side will burn immediately. Obviously timing is a thing, but I was wondering if one side will be much crunchier than the other.
I went to an extreme with my marinade. Fresh squeezed orange juice, lime juice, soy sauce, similar seasoning blend. It’s so potent and imparts so much flavor into the meat.
Are you like seriously in my brain or something? EVERYTHING you have made lately has been stuff I NEED to make! Thanks for the video man!
That looks like THE PERFECT steak fajitas!! Yum!!
Looks amazing as always, Billy!
Hey friend! Thank you so much!
i always forget the iron's basically the temp of the sun and then proceed to touch it after the 2nd marg.
Charcoal is the way to go. Restaurant style is decent.
Who ordered the whoop-@55 fajitas?!
I just discover your channel., I love it. Your kitchen lab looks dope AF.
Appreciate you. Many thanks!
Excellent video, well done 👍
Hey, Chef! Another banger as usual!
Can you expand on the cold searing the flank steak? I see from the website, it's to not burn the herbs in the seasoning blend; however, I've made your flank steak tacos, and that recipe uses the "old" technique of high heat, wait for oil to smoke, then turn heat down, and sear, worked to great success -- and that used a similar spice blend.
From what I've seen with cold searing, it requires constant flipping (Basically every two minutes), and I've only seen it done with thicker cut meats. My skepticism is coming from the equipment I have may not make the steak sear correctly (I'm cooking on a Kitchenaid gas burner currently, but a Wolf cooktop is priced a certain way for a reason. 🙂Your setup is my dream)
Anywho -- completely understand it's all technique at the end of the day, but is this the method you recommend going forward with these type of marinades? Or all cuts of steak?
I see what I’m making Sunday!!! Looks delicious!!!
I might suggest not leaving steak in an acidic marinade overnight though, wouldn’t marinade with this recipe for more than 6 hours.
Up to 48 hours is acceptable.
4am, working from home and I noticed I literally have every ingredient for this meal, down to the cotija ha ha… well, except for the flank. So (7 hour marinade) chicken fajitas for lunch it is!
You are a most inspiring person. I get bored with what I make. Thank you do you have you have enlighten me.
u are the best ❤
Thanks for watching!
@@ChefBillyParisi u very welcome .. hope u make a visit to Kuwait 🇰🇼
Dicey dicey b
Looks delicious, and not so complicated, have to try to make it 😋
Hungry at 10:00 for these! Great marinade!
I’m cooking this next weekend.
Try pineapple juice instead of citrus for long marinades. Common down here in Texas. The bromelain tenderizes without “cooking” the steak.
Bromelian usually turns protein to mush pass the 3-4 hour range. There’s not enough citrus acid in this to really cook/cure anything.
@@ChefBillyParisi in practice with flank or skirt steak, an overnight marinade is not an issue. In my experience it’s less sensitive than to either too much or too long of a citrus marinade. And the final product more closely matches texmex restaurants down here.
You know what bugs me? The Goya packets! The adobo in the jar. Everyone uses it. But I can’t help to think it’s got some bad stuff in there. It is easy and fast and cheap but I worry about the extra ingredients in there. And I’ve seen this basic marinade many times. I’ll try this. By the way.. loved your strawberry shortcakes a few months ago! Yummmmm
I just feel like most folks already have most these spices and herbs in their cabinets they just need to know how to put a few together to make some awesome blends.
That's the thing about marinade. Like Billy says, you twist pretty much anything into your own.
PS- nice touch with lemon. I usually only use lime. Gonna give that a try
Haha! And I just came in from my garden wondering what the heck I'm going to do with all my pablanos😊. Yes, I'll do chile relleno and I made this awesome bacon, corn, pablano succotash thing, but yes. I'll use the rest for this. I ended up with about 20 per plant. HUGE!
Please do your research of how real Mexicans do the marinade. No plastic bags. Those wind up in landfills and live forever.
So the marinade is correct but what the marinade is put in, isn’t authentic 😂😂 I wash and reuse all of my plastic bags and get incredible use out of them before recycled.
I always use plastic bags. They work best😉FYI, I’m not a real Mexican, so I’m good with that.
@ChefBillyParisi we do the same here. The sturdier bags last a good long time. We have two quart size freshly washed freezer bags hanging on the fridge from a magnet drying now.
I cook ahead and freeze when possible without a chest freezer, and also order larger packs of food that can be broken and frozen in sizes to last a few days to a week. Huge savings.
Absolutely love your videos and your very evident thoughtfulness.
I like using skirt steak and marinade it in a chimichurri. This looks great, too.
Skirt steak is so good for this as well! Either are a great option.
Looks good 👍 🙂
Will try the marinade, thanks!
My pleasure! Thanks for watching!
Technical question: why a cold pan?
That’s just another way of searing steak. Wanted to show a different way of doing it.
@@ChefBillyParisi thanks. Follow up question then I will leave you alone lol. Wouldn’t the temperature imbalance be an issue? One side will cook slowly due to the rising top, while when you flip the steak the other side will burn immediately. Obviously timing is a thing, but I was wondering if one side will be much crunchier than the other.
Nah, not like that. I almost always cook for longer on the first side than the flip side.
As a regular viewer of this amazing channel I would like to express my wishes for more vegetarian dishes. I know its hard but its healthier.
I went to an extreme with my marinade.
Fresh squeezed orange juice, lime juice, soy sauce, similar seasoning blend. It’s so potent and imparts so much flavor into the meat.
Nice