I just love this man. He teaches well, he speaks to you like you've known him for decades, no pretense, no showing off and he is funny as hell. "Ever talk to your ingredients? I do it all the time" :))
In his question-answer video, he admitted that the time he showed off, it was his least popular video. Essentially he made a somewhat complicated duck confit he was very proud of. Most of us appreciate his simple recipes and his simplifications. I am sure he can cook delicious hard stuff but then I cannot do it. So why listening? (Except for pure education). He is my favourite chef on TH-cam by far. (Although I enjoy Chef Dumas, another (excentric) French ex-pat in Montreal with simple recipes. In French however....)
Wow. 54 years cooking. That's a blessing. I'm sure glad you're on here sharing all of your expertise. I've learned so much in the short time I've been watching. You're right, cooking doesn't have to be complicated.
I watched an old Pepin video where he made crepe suzette. He grated the orange like a ding dong! Chef, you have colored my outlook on the simplest of things!
Thank you for making me smile Chef. I've had a terrible past 6 days as 3 of my family members passed away. I lost 2 cousins, both on the same exact day and then today lost my aunt, both late cousins mother, due to a massive heart attack following her daughters funeral. 😞😞 I thought it was impossible for my nerves to calm yet you have really helped with your video today. Thank you very much for the much needed distraction Chef. Much love, support and respect to Chef Jean Pierre and Jack. Best of health to you both and everyone in the comments and your loved ones. A little tip for everyone: cherish the ones you love and spend as much time with them as you can because you never know what tomorrow holds. You could lose them in the blink of an eye! 😢😢😢😢
That looks fabulous! Yes, chef, please teach us about the different cuts of meat and how to make them tender. There’s nothing more frustrating than having meat come out tough! I will definitely try this wrap. Thanks for all you do!
Best Chef ever. From Beef Wellington to Meatloaf, he makes it simple. I have always had a knack for cooking. People adk me for a recipe and I say well I used this as base but added this, omitted that to our liking. I love the way he says its not rocker science! 😂 its not, it cooking. Make a dish the way you think you will like it. Taste taste taste! This is how you learn! No 2 things I make are exactly alije because sometimes 1 onion is bigger than the other. Another time I may have 80% ground beef or the next time 90. It will change everytime. Thats the beauty of it. Thank you Chef for your awesome videos.
my wife's laughing at me shaking her head thinking I'm crazy over something here as I smile and giggle! I don't care. What a total package of humor and good food! THANK YOU CHEF!
I love how you eyeball your amounts when you add ingredients. I used to be so picky about how much I added until I watched you. Now I watch and guestimate based on your 'it's only cooking' and it comes out perfect every time! Thanks for freeing me from the demon of 'perfection' and letting me enjoy cooking! You're the Best!
I relate to what you're saying. I sometimes wonder if I didn't understand the sizes of meat or veggies would be slightly different regardless of matching the weight. Where as with eyeballing, it is known that it is enough if it is covered or present. I have to agree, it usually comes out perfect when eyeballing rather than measuring. Perhaps the perfectionist mentality is a good trait for baking?
Chef, you make food into art. Your blank canvas with proper mise en place becomes a delicious treat every time. You have taught me so much about cooking and to appreciate not only what you smell or taste but also how important it is to make food look good on the plate. It is a very important part of any decent meal. :) Salutations!
I've never cooked a flank steak because I'm so afraid of them coming out tough but this was an excellent video for those of us who haven't! Would love to see more ways to cook this cut of beef! Thank you, as always, Chef JP! Looks amazing!
Hello Jean-Pierre, I use flank steak for Bulgogi and also for Philly Cheese steaks. It is a great cut of meat. Love your show and look forward to Mondays and Thursdays.
Chef JP, I love your channel and have cooked many of your recipes, you have inspired me to go beyond the limits of my culinary expertise thank you so much! I would love to see you add some Mexican flair to your library. Like: Enchiladas, mole sauces, Guacamole, Empanadas, Taquitos, Chimichanga or whatever else you can think of. I would love to see your renditions of these classic recipes. Thank you again for all your inspiration!
Chef-Pierre my husband found you on U-Tube and now has me hooked. I love the way you explain how to cook,slice and prepare dishes. I can’t wait to watch more of your episodes. And thank you for telling us we can use certain things out of our cabinets without going out and buying something we will hardly ever use although I will go out and buy good butter and cheeses. Thank you again
This looks amazing and without the aioli sauce and cheese it is actually low in calories and high in protein. This recipe is definitely going to get made this weekend! Thank you Chef!
You will never have a steak wrap better than that. The harissa in that aioli imparts so much flavor, delicious!! JP, let’s see more sandwiches done right! Bravo!
Chef your videos bring so much joy to my life! Can you please make a video on properly maintaining and cleaning your different pans and cookware, how to keep everything sanitized, how you keep your knives sharp, and please please let me know how to make your sanitizing water
Absolutely beautiful and looks delicious, I will certainly make this next week. Thank you so much for sharing with us chef. Have a blessed and wonderful day.
Hello from Perth Australia. Just want to say that you are awesome Chef JP. My husband and I can’t wait to watch your next creation. You put a smile on our face every time. We definitely get a laugh out of the last taste testing of your videos. Great work Jack on the videoing 😊
Flank steak is a favorite of mine. I use a dry rub and pan sauté (never had a stove to oven skillet) - MH then reduce after getting a pretty color on one side. So glad you showed folks how to cut it. Done right, cut right, this is a tender steak. So versatile (fajitas, individually addressed nachos, enchiladas….). I love the harissa addition! Never thought to do that thank you.
Flank steak is not just a good value, but has so much flavor! That wrap looks great, perfect proportions to wrap it properly. I never get that part right.
Yes that's the most important part is the technique! Technique squidward technique! First you go like this, and then you put the tortilla like that and then you put the ingredients like this and don't forget it!
So many people await your next offering, and this did not disappoint!! They never do. That looks like the perfect steak wrap. I swear I could taste it! My husband will love it a lot, he’s a sandwich head and likes any type of good, juicy sandwich. I’m always looking for good sandwich recipes for him, and this one is a definite must do. Again, as ever, thanks, Chef! And Jack, as cute as the chef is charming. It all works so well. I’m so glad you guys chose to go to the net to reach out! 👍😊❤️
This looks fantastic and I can't wait to try it. I did a bit of a double take when you put the frying steak into the oven directly, growing up in my family stuff always got transferred to a roasting pan or something like that before it was put in the oven and for some reason I'd just never even thought about putting a frying pan with a handle directly into the oven.
Just made this for dinner... I didn't have the harissa so I used Sriracha. Good... then I added a touch of honey. Took it from a solid 9 to an 11! Also probably one of the tastiest yet most flavorful steak marinades I have ever used! I also added a touch of smoked paprika to the vegetables for just a hint of extra flavor. Served it up with a side of Mexican street corn! A1 dish chef!! Keep 'em coming!!👍👍
You make every day better Chef! Perhaps one day we might get to see a video of you shopping and the things you look for in the foods you select for your recipes 🤔😁
I have to take up all my courage to use egg yolks and make an aioli myself. I have no problem making a steak - but that eggs. But since you're still around it can't be that deadly after all. And one more thing: you really have the hang of it to make your prep and food look so pretty and delicious. I am still training on that. One always cherishes it with the eyes, too. So thank you!
You know that it's gonna be amazing when he gets the hand jeastures going. I just picked up some sun dried tomato with basil wraps and this is what I'm using them for. Thanks Chef JP.
Chef you are amazing its not only the way you teach which is fantastic, I have always said even though I never met you which I pray one day I would get the Honor but Its like you have been my friend since childhood, this wrap is amazing like everything you make cant wait to make it, God Bless my friend.
I love flank steak, one of my favorite meat cuts. And this wrap is just looking to good. Gonna do this tomorrow for dinner to surprise my wife 🙂 Thank you Jean-Pierre for another good meal and show.
Best chef on youtube no clickbait no BS
🙏🙏🙏❤️
@@ChefJeanPierrein the thumbnail your face is beautiful than th foot itself ☺️
keep it up sir 🫶🫶
Maybe a Madagascar "Burrito with secret sauce"@@ChefJeanPierre
That's right, Friends!!!😁😁😁
I just love this man. He teaches well, he speaks to you like you've known him for decades, no pretense, no showing off and he is funny as hell. "Ever talk to your ingredients? I do it all the time" :))
He just has so much fun cooking, its contagious
I love love looooooove him!!!! He is the GREATEST of all Chefs, and I mean it.❤❤❤
In his question-answer video, he admitted that the time he showed off, it was his least popular video. Essentially he made a somewhat complicated duck confit he was very proud of. Most of us appreciate his simple recipes and his simplifications. I am sure he can cook delicious hard stuff but then I cannot do it. So why listening? (Except for pure education).
He is my favourite chef on TH-cam by far. (Although I enjoy Chef Dumas, another (excentric) French ex-pat in Montreal with simple recipes. In French however....)
My husband walked by as I was watching this. Guess what I have to make for supper now. 😃
Why isn’t he making it😎
I know it sure looks good.
@@DonMaslankaMiss Donnie…because it’s not his job…..
Because he knows who the chef is in that marriage. @@DonMaslanka
😂
"I look good for my age..." Yes you do. I love it. Thanks Chef.
Pretty sure Chef JP makes me smile quicker than any other TH-camr. 😊
And (uh); now We know that butter is the "Fountain of Youth".
18:40 “I’m gonna cut into it”
18:41 *bites into it*
18:42 *Jack realises there’s no wrap for him today*
Jack is virtually eating. He eats with his noses 🤣🤣🤣. Pour Guy. This, may seem Hell for Jack😅😅
Wow. 54 years cooking. That's a blessing. I'm sure glad you're on here sharing all of your expertise. I've learned so much in the short time I've been watching. You're right, cooking doesn't have to be complicated.
Who doesn't love this guy?
I love his approach to cooking, no measuring just a bit of this and a dab of that. Throws in a bit of humor and turns out magnificent dishes. 🥩🥗
I watched an old Pepin video where he made crepe suzette. He grated the orange like a ding dong! Chef, you have colored my outlook on the simplest of things!
Youi're the most entertaining chef on TH-cam!... including the outtakes.
Thank you for making me smile Chef. I've had a terrible past 6 days as 3 of my family members passed away. I lost 2 cousins, both on the same exact day and then today lost my aunt, both late cousins mother, due to a massive heart attack following her daughters funeral. 😞😞 I thought it was impossible for my nerves to calm yet you have really helped with your video today. Thank you very much for the much needed distraction Chef. Much love, support and respect to Chef Jean Pierre and Jack. Best of health to you both and everyone in the comments and your loved ones. A little tip for everyone: cherish the ones you love and spend as much time with them as you can because you never know what tomorrow holds. You could lose them in the blink of an eye! 😢😢😢😢
Rhonda, I'm so very sorry for your losses.
@@didisinclair3605Thank you very much for the condolences. It means a lot. Best of health to you and your loved ones. ✌🏻🤗💙
Those video thumbnails are like vibrant works of art. Much credit to that
Best cooking show on the internet, hands down. The outtakes at the end are the best. ~ Lisa
That looks fabulous! Yes, chef, please teach us about the different cuts of meat and how to make them tender. There’s nothing more frustrating than having meat come out tough! I will definitely try this wrap. Thanks for all you do!
watch his previous vids to learn it all. 😄
I can smell and taste that !!! Fabulous! We eat with our eyes also !!
True.
Best Chef ever. From Beef Wellington to Meatloaf, he makes it simple. I have always had a knack for cooking. People adk me for a recipe and I say well I used this as base but added this, omitted that to our liking. I love the way he says its not rocker science! 😂 its not, it cooking. Make a dish the way you think you will like it. Taste taste taste! This is how you learn! No 2 things I make are exactly alije because sometimes 1 onion is bigger than the other. Another time I may have 80% ground beef or the next time 90. It will change everytime. Thats the beauty of it. Thank you Chef for your awesome videos.
What a legend. I hope this man has mannnnny years of healthy life left!
Hey Chef! You always teach us wonderful cooking but you make us laugh just as much. Nothing wrong with having a laugh while learning! You're the best!
Chef, you're the most entertaining and knowledgeable TH-cam instructor ever!!!! I can't wait for your next video!!!!
The big bite at the end and the chewing, so charming and relateable ❤😂 i really love this show
my wife's laughing at me shaking her head thinking I'm crazy over something here as I smile and giggle! I don't care.
What a total package of humor and good food! THANK YOU CHEF!
🙏🙏🙏❤️
Chef Pierre, if you get this, you're an absolute treasure, you're videos are adored and I can only hope to see more videos for years to come.
I love how you eyeball your amounts when you add ingredients. I used to be so picky about how much I added until I watched you. Now I watch and guestimate based on your 'it's only cooking' and it comes out perfect every time! Thanks for freeing me from the demon of 'perfection' and letting me enjoy cooking! You're the Best!
I relate to what you're saying. I sometimes wonder if I didn't understand the sizes of meat or veggies would be slightly different regardless of matching the weight. Where as with eyeballing, it is known that it is enough if it is covered or present. I have to agree, it usually comes out perfect when eyeballing rather than measuring.
Perhaps the perfectionist mentality is a good trait for baking?
I do take to heart his times/temps and food safety when cooking since I don't have a clue when it comes to those things.@@TheBinklemNetwork
Well... that was awesome. My son is 12 years old and watches the videos with enthusiasm. Now, we are making the wraps for lunch tomorrow. Merci.
Chef, you make food into art. Your blank canvas with proper mise en place becomes a delicious treat every time. You have taught me so much about cooking and to appreciate not only what you smell or taste but also how important it is to make food look good on the plate. It is a very important part of any decent meal. :) Salutations!
Jack, I'm enjoying the little extra at the end that you started including. Thanks.
You are without a doubt the greatest chef to appear before a camera. Don't ever stop. I could watch you all day.
🙏🙏🙏❤️
I love the little bits at the end where chef thinks he is off camera, just talking to Jack. So personal and charming!!!
Staying active and enjoying what you do will forever keep you young!
You wrapped that giant chip perfectly!!!!! Thanks Chef a definite will do!!!!
Watching Chef is like hanging out with a friend.
Yet another recipe I’ll be cooking! Thank you for all your knowledge chef , it has really turned my cooking around.
This steak wrap looks so good!
You are a joy to watch
Hi from Scotland hope you're all safe and well my friends...am a chef myself & I love this man...could listen to him all day lol 🏴👍😉✌️🏴
I love the way Chef Jean-Pierre measures just like me and everything comes out just fine!
Jack! keep up your good work.. i do love the final cut.🤣🤣
I've never cooked a flank steak because I'm so afraid of them coming out tough but this was an excellent video for those of us who haven't! Would love to see more ways to cook this cut of beef! Thank you, as always, Chef JP! Looks amazing!
The reaction in your yard is always tops, Chef J-P!
I'm always happy to watch Chef Jean-Pierre cook - there's so much doom and gloom in the news it's so nice to chill and watch the master at work!
Hello Jean-Pierre, I use flank steak for Bulgogi and also for Philly Cheese steaks. It is a great cut of meat. Love your show and look forward to Mondays and Thursdays.
Always appreciate that you so enjoy what you doing.
You look great, Chef! Gotta be doing what you love, staying happy, and having fun with it.
Love the last few minutes!
Hope Jack is fed well (and the others, of course!)
Thanks chef!
so nice I always smile when I watch this chef!!!!!
Chef JP, I love your channel and have cooked many of your recipes, you have inspired me to go beyond the limits of my culinary expertise thank you so much! I would love to see you add some Mexican flair to your library. Like: Enchiladas, mole sauces, Guacamole, Empanadas, Taquitos, Chimichanga or whatever else you can think of. I would love to see your renditions of these classic recipes. Thank you again for all your inspiration!
Nobody can’t touch his cooking I grew up watching him ❤
There's nothing more beautiful than seeing that steak sliced thin and the juices gently rolling and glistening.
Chef-Pierre my husband found you on U-Tube and now has me hooked. I love the way you explain how to cook,slice and prepare dishes. I can’t wait to watch more of your episodes. And thank you for telling us we can use certain things out of our cabinets without going out and buying something we will hardly ever use although I will go out and buy good butter and cheeses. Thank you again
Beautiful! yes please more flank steak recipes :)
This looks amazing and without the aioli sauce and cheese it is actually low in calories and high in protein. This recipe is definitely going to get made this weekend! Thank you Chef!
You will never have a steak wrap better than that. The harissa in that aioli imparts so much flavor, delicious!! JP, let’s see more sandwiches done right! Bravo!
I used this marinade on skirt steak last night. I didn't have rosemary so I used herbs de Provence Everyone loved it.
Here, in the moment is the best place to be.
You have to love a Chef that talks to his food. I’m all in 🥩
It’s no coincidence that I smile the exact number of minutes as Chef JPs videos.
Thanks Chef Jean-Pierre! It looks and sounds like a delicious recipe-the ingredients are on my grocery list today. Can’t wait to try it❤😊
Yes Chef, you look fantastic, with a great personality too 🤗
Thank you so much 😀
All that clean living good food and good humor
I wonder sometimes too - but never about to see Papa's creations. Learnful, entertaining and very tempting 👍
Looks yummy. London Broil is great in wraps and Fajitas.
Can't wait to try.😊
Chef JP and Jack - what a great team! 😃
Chef your videos bring so much joy to my life! Can you please make a video on properly maintaining and cleaning your different pans and cookware, how to keep everything sanitized, how you keep your knives sharp, and please please let me know how to make your sanitizing water
Never fails, I watch Chef and I start chuckling while watching. Beautiful food and so fun to watch, love this channel!
Thanks so much! 😊
Dear Sir, I honestly love your way to teach cooking. This is the way that art becomes fun. Keep on doing what you are doing. Thank you.
Can’t wait to try this! The flavors look amazing! Chef, you are absolutely WONDERFUL!!!!
💃💋BYUTIFUL
Jean-Pierre, you are an absolute LEGEND. Best cooking channel on YT by a mile!!!
Absolutely beautiful and looks delicious, I will certainly make this next week. Thank you so much for sharing with us chef. Have a blessed and wonderful day.
Hello from Perth Australia.
Just want to say that you are awesome Chef JP.
My husband and I can’t wait to watch your next creation. You put a smile on our face every time.
We definitely get a laugh out of the last taste testing of your videos. Great work Jack on the videoing 😊
Flank steak is a favorite of mine. I use a dry rub and pan sauté (never had a stove to oven skillet) - MH then reduce after getting a pretty color on one side. So glad you showed folks how to cut it. Done right, cut right, this is a tender steak. So versatile (fajitas, individually addressed nachos, enchiladas….). I love the harissa addition! Never thought to do that thank you.
Flank steak is not just a good value, but has so much flavor! That wrap looks great, perfect proportions to wrap it properly. I never get that part right.
Yes that's the most important part is the technique! Technique squidward technique! First you go like this, and then you put the tortilla like that and then you put the ingredients like this and don't forget it!
Good morning Chef, you crack me up ! So fun to watch ! And I learn something as well !🙏🏼🤓😍😊
Agree.
I have never tried making flank steak. I will now because you showed us how. Looks really good. Enjoy watching you every day !1
I can’t wait to try this! Thank you so much Chef!!!
So many people await your next offering, and this did not disappoint!! They never do.
That looks like the perfect steak wrap. I swear I could taste it! My husband will love it a lot, he’s a sandwich head and likes any type of good, juicy sandwich. I’m always looking for good sandwich recipes for him, and this one is a definite must do.
Again, as ever, thanks, Chef! And Jack, as cute as the chef is charming. It all works so well. I’m so glad you guys chose to go to the net to reach out! 👍😊❤️
This looks fantastic and I can't wait to try it. I did a bit of a double take when you put the frying steak into the oven directly, growing up in my family stuff always got transferred to a roasting pan or something like that before it was put in the oven and for some reason I'd just never even thought about putting a frying pan with a handle directly into the oven.
I do it all the time cuts down on dishes. Just make sure the handle isn't plastic, lol😊
Greatest chef. Been trying to get better at cooking for a long time and you made me break through
WAO what a fantastic rap. It made my mouth water just watching it.
Just made this for dinner... I didn't have the harissa so I used Sriracha. Good... then I added a touch of honey. Took it from a solid 9 to an 11! Also probably one of the tastiest yet most flavorful steak marinades I have ever used! I also added a touch of smoked paprika to the vegetables for just a hint of extra flavor. Served it up with a side of Mexican street corn! A1 dish chef!! Keep 'em coming!!👍👍
Grande Chef Jean-Pierre! Number One! 😊
BEST CHEF ON TH-cam!! 🤗❤
Your excitement is contagious! Love how much I have learned from you. Thank you!!
Bless this channel. My girlfriends coworkers are begging for my recipes and i send them all directly here.
You make every day better Chef!
Perhaps one day we might get to see a video of you shopping and the things you look for in the foods you select for your recipes 🤔😁
I have to take up all my courage to use egg yolks and make an aioli myself. I have no problem making a steak - but that eggs. But since you're still around it can't be that deadly after all. And one more thing: you really have the hang of it to make your prep and food look so pretty and delicious. I am still training on that. One always cherishes it with the eyes, too. So thank you!
You know that it's gonna be amazing when he gets the hand jeastures going. I just picked up some sun dried tomato with basil wraps and this is what I'm using them for. Thanks Chef JP.
What a character. Keep on rollin', baby.
Ohhh 😋
I am not big on wraps but Dear Chef you just changed my mind!
Thank you
⭐️⭐️⭐️⭐️⭐️
Steak? I'm in! Anything steak is good!
Love when you enjoy your delicious food.
I will make it as soon I get home
Wow! That looks so delicious! I moved to the Philippines 5 years ago and I really miss steak! Love you videos!
I just bought all of the ingredients today. It's on the menu for tomorrow. 😋
Chef you are amazing its not only the way you teach which is fantastic, I have always said even though I never met you which I pray one day I would get the Honor but Its like you have been my friend since childhood, this wrap is amazing like everything you make cant wait to make it, God Bless my friend.
Always a joy to watch and listen to you cook!!!
Thanks so much! 😊
I love flank steak, one of my favorite meat cuts. And this wrap is just looking to good. Gonna do this tomorrow for dinner to surprise my wife 🙂
Thank you Jean-Pierre for another good meal and show.
I can't wait to try this recipe for myself! You've inspired me to get back into the kitchen and experiment with new flavors and techniques. 🔥😋👌
Looks amazing
I’m making this tonight. My mouth is watering just thinking about it.