Chef, I made this last night down to every detail! Me being a chef myself, can say this was the very best flank steak I've ever made! The roasted red pepper chimicurri was the bomb! The steak was tender and tasted amazing! Great recipe! This will be my go to flank steak recipe! Cant wait to make it again! I'm baking fresh sourdough bread this morning and so wish there were leftovers for steak sandwiches! Unfortunately we ate every last bite!!!! Bravo!
Fun little game my wife and I play whenever you release a video with Chimichuri, is how many time do you say Chimichuri while making your Chimichuri in your Chimichuri video. It was 18 in case you were wondering lol. Great video by the way.
Did the pepper infused olive oil turn bitter at all with using the immersion blender? I thought extra virgin olive oil turned bitter in the food processor if you blend it too much.
Damn Son! That looks delicious. Those fire roasted red peppers look tremendous. A toasted rustic baguette for sandwiches and a bucket of ice cold beers and you got a great meal. An Uruguayan bean salad on the side. Sheeeeit!
Love the charcoal and live fire videos! Would really like to see how you clean table/board after prepping raw meat before prepping other ingredients that may be raw ingredients. Thank you
That looks fantastic. In my opinion, there is nothing that compliments the flavor of beef as well as chimichurri. It's pretty good on lamb and chicken too.
Why would you include oil in a marinade? Oil creates a wall between the meat and the rest of the marinade effectively making the marinade less effective. Makes no sense to me.
@@johnszorc7481 Well, sure, it was sticking, but olive oil or any other oil doesn't really add anything to the marinade. Meats do not absorb oils well, so the only reason to have oil in the marinade is to avoid having to oil it up before it goes into the pan or on the grill. But fundamentally there is no good reason to include oil in your marinade, and if you don't shake it up well, like he did here, it can even stick to the meat in a way that prevents contact with the rest of the spices, so it can be detrimental. I'd skip it and apply oil right before cooking.
@jakubsokoowski5603 have you ever actually looked into how deep marinades penetrate? They barely get past the surface of the meat, regardless of oil content. May as well skip the whole process and just baste while cooking, even though there is a small effect. Marinades with high acidity will tenderize meat but even after 24 hours, the flavor won't penetrate deeper than 1/8" past the surface
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Coming from Chef John's video of Chicken Chimichurri Burger today, this is the perfect complement!... This looked delicious.
I was thinking the exact same thing. Watching both videos
Chef Tom has some of the smoothest knife skills through herbs that I’ve ever seen.
Backyard classy always a winner.
I was a little nervous when I first tried Chimichurri sauce but I'm definitely glad I did. Thanks so much for sharing!
Chef, I made this last night down to every detail! Me being a chef myself, can say this was the very best flank steak I've ever made! The roasted red pepper chimicurri was the bomb! The steak was tender and tasted amazing! Great recipe! This will be my go to flank steak recipe! Cant wait to make it again! I'm baking fresh sourdough bread this morning and so wish there were leftovers for steak sandwiches! Unfortunately we ate every last bite!!!! Bravo!
That is how you use your ingredients to the fullest. Great preparation Chef!
Can we get a cutting board care video? Would love to see how you treat/care for your wood cutting board after every video!
Fun little game my wife and I play whenever you release a video with Chimichuri, is how many time do you say Chimichuri while making your Chimichuri in your Chimichuri video. It was 18 in case you were wondering lol. Great video by the way.
Looks delicious chef. Excellent cook on that steak.
OMG that cute little skillet! 😂
i know its the cutest lil cast iron 🤣🤣🤣🤣 was looking for this comment
Fantastic, Tom!
Salmon pinwheels next please!!!
Did the pepper infused olive oil turn bitter at all with using the immersion blender? I thought extra virgin olive oil turned bitter in the food processor if you blend it too much.
Making this tonight
Hey chef Tom, I’ve heard that if you blitz EVOO it becomes bitter. I assume that was not your experience but is there some rule around that?
Looks good.
Real Facts Bro 💯 Tru
🔥🔥🔥🔥🔥🔥🔥🔥
Man, That sounds awesome!
@user-tt3gm6vx4j woo hoo! I won!
Damn Son! That looks delicious. Those fire roasted red peppers look tremendous. A toasted rustic baguette for sandwiches and a bucket of ice cold beers and you got a great meal. An Uruguayan bean salad on the side. Sheeeeit!
Love the charcoal and live fire videos! Would really like to see how you clean table/board after prepping raw meat before prepping other ingredients that may be raw ingredients. Thank you
5:52 So instead I found the worlds smallest cast iron. Do you even season that thing? 😂 Love it!
Question where to buy?
That looks fantastic. In my opinion, there is nothing that compliments the flavor of beef as well as chimichurri. It's pretty good on lamb and chicken too.
No lime in the Chimichurri?
classic chimicurri uses red wine vinager
❤❤
Happy 4th of July 😊🎉
I cook flank stake a lot I use chimichurci all the time but next time it's going to be pepper base
worlds smallest lodge pan!
Parsley stems no, cilantro stems yes.
Mmmmm that's not chimichurri
dang, that's a cheap bottle of EVOO.
You're super cool.
Thats not a chimichurri, its a salsa criolla, you didnt put vinager
yes he did! He put vinegar in the shallots to soften their bite!
Must be nice to spend almost 3 grand on a grill.
Why would you include oil in a marinade? Oil creates a wall between the meat and the rest of the marinade effectively making the marinade less effective. Makes no sense to me.
The marinade looks like it was clinging to the steak really well!
@@johnszorc7481 Well, sure, it was sticking, but olive oil or any other oil doesn't really add anything to the marinade. Meats do not absorb oils well, so the only reason to have oil in the marinade is to avoid having to oil it up before it goes into the pan or on the grill. But fundamentally there is no good reason to include oil in your marinade, and if you don't shake it up well, like he did here, it can even stick to the meat in a way that prevents contact with the rest of the spices, so it can be detrimental. I'd skip it and apply oil right before cooking.
@@jakubsokoowski5603 You should try some rosemary and garlic infused oil. It works great as a marinade on meat as well as well as potatoes
@jakubsokoowski5603 have you ever actually looked into how deep marinades penetrate? They barely get past the surface of the meat, regardless of oil content. May as well skip the whole process and just baste while cooking, even though there is a small effect. Marinades with high acidity will tenderize meat but even after 24 hours, the flavor won't penetrate deeper than 1/8" past the surface
@@TheHotDiggityDamns Thank you Emeril Lagasseski😂😂😂