Just made this and it’s delicious! I don’t have a grill but I broiled the peppers & cooked the flank steak in my cast iron skillet on the stove. Still turned out wonderful! Used the Victorinox 12” Granton Edge Slicing Knife for the first time & absolutely loved it!
Brother Tom, that was an awesome cook.Flank steak is a very underated cut of meat.if cooked right its awesome and you did it to perfection..love your vids and that straight approach.your very knowledgeable and your point across...Thank you.
Watching this at 2am in the morning was a mistake! *time to raid the fridge* Excellent vid as always chef! Will definitely be trying out that cauliflower rice.
Chef Tom your right about this being great as a holiday meal. I did add queso blanco to the cauliflower rice and created a very nice blend of flavors between the meat and everything else
jeebus!! 30k subs! Very Impressive ATBBQ! That did'nt take long! I bet those roasted peppers brought some great flavor to the chimichurri. I love the taste comb of chimichurri and a perfectly grilled steak and you certainly delivered it Chef Tom - Would have loved to try that! Appreciate the cauliflower rice...quite tasty!
Thanks man. We've been pleasantly surprised at this little communities growth. We're moving to four videos a week starting this week, so we'll see how it goes throughout the year. Thanks for watching as always!
It's really a calm, smooth video; clearly display with fantastic English language explanation........ ( not too long nor too short show of every detail needed). He should be the Restaurant School teacher !! I need the Chimichurri sauce and cauliflower rice recipe, well show and explained, thank you so so much.
Steak's obviously perfect and I'm definitely going to try this cauliflower rice. The sauce looks good too, but isn't it more like a mojo verde then a chimichurri?
It was damn amazing most likely not similar to ya'll since I had to use my makeshift brick grill that and didn't have the same spices and that faijita bath but I made up a marinade I usually use for pork and beef fajitas, but it was delicious nevertheless!
I noticed after watching alot of ur videos that u LOVE using a combination of pecan & cherry pellets... Great combination tho.... I like using either pecan & cherry or hickory & cherry in my weber kettle grill & my wsm
damn buddy, at it again!!! everytime i end up just finish eating and im stuffed, i end up watching your videos and end up being hungry again!!! hahaha love your videos, keep up the amazing work!
I watched about 90% of all your cooking videos and I just now subscribed. Very nice content and have to commend you on your food. I just have to ask where do you get your equipment and supplies from e.g. the meat grinder, the sausage stuffer, your knives, blenders, and of course those black gloves. please let me know
I've been eating a lot of vegetarian meals lately to balance my barbecue and other guilty pleasures. The cauliflower rice would go great with so many veggie dishes.
Is there a link to the bucket that was used at 0:57? We do a lot of sauerkraut/pickles but weigh things down with plates, this looks like next step up if there is a jumbo size. Looking forward to firing up some of that chimichurri!
Chef Tom was using the Briner Bucket. www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-buckets.html There are 3 different sizes available!
what shld the internal temp be for the flank steak?? I noticed the 1st few cuts had more pink center than the other end.. But my question is what shld the 1st section that u carved/cut into be since wld much rather hav a more doneness / lil pink in the middle ; but without not overcooking it r drying it out ; still leaving / having it to be moist
Look really good. The only miniscule issue I have with the recipe is that I'm one of those more serious cookers that doesn't like having to go buy premade marinades. Not only is it a pain trying to track down, or order a bottle of the exact marinade, but it usually has a hefty pricetag too. And for me personally, saving money is half the reason of cooking your own as opposed to dining out. I realize the video needs sponsored, and that the product needs advertised, but I just kinda wish the video had a second option for marinading the meat.
What kind of knives do you use I see you use knives with no point and those look cool. Also if you don't have a smoker could you use an oven for most of these recipes?
The Yoder Smokers YS640 has a fully removable diffuser that allows you to cook over the fire for direct grilling. It's a grilling machine (you can see a ton of direct grill recipes on our page here) and we're shooting a full direct grill overview for this unit tomorrow. Thanks for watching!
The chimichurri components were almost there (a little vinegar needed) what botched it was the execution, you can cut the veg in the food processor lightly. The mistake was adding the oil in the food processor, you added air to the fat, changing the consistency to a sauce, chimichurri is more like a infused oil than anything else.
That garlic tip alone was worth the watch!
Chris Norris agreed wow!
that was really neat
Just made this and it’s delicious! I don’t have a grill but I broiled the peppers & cooked the flank steak in my cast iron skillet on the stove. Still turned out wonderful! Used the Victorinox 12” Granton Edge Slicing Knife for the first time & absolutely loved it!
That's great! Thanks for watching and taking the time to comment!
love the fact you throwing a healthy twist on it, big fan
That is the most alternative chimichurri i´ve ever seen in my argentinian life. The original chimi is so simple.
Brother Tom, that was an awesome cook.Flank steak is a very underated cut of meat.if cooked right its awesome and you did it to perfection..love your vids and that straight approach.your very knowledgeable and your point across...Thank you.
Watching this at 2am in the morning was a mistake! *time to raid the fridge* Excellent vid as always chef! Will definitely be trying out that cauliflower rice.
looks great. that cauliflower rice looks so easy and healthy.
Again: Wow! Nice elegant dish with a whole lot of flavor. Love the use of cauliflower.
Thanks!
Chef Tom your right about this being great as a holiday meal. I did add queso blanco to the cauliflower rice and created a very nice blend of flavors between the meat and everything else
as a Mexican, I was impressed when you took off the skin of the chiles. nice job, Tom.
Thanks for the compliment!
jeebus!! 30k subs! Very Impressive ATBBQ! That did'nt take long! I bet those roasted peppers brought some great flavor to the chimichurri. I love the taste comb of chimichurri and a perfectly grilled steak and you certainly delivered it Chef Tom - Would have loved to try that! Appreciate the cauliflower rice...quite tasty!
Thanks man. We've been pleasantly surprised at this little communities growth. We're moving to four videos a week starting this week, so we'll see how it goes throughout the year. Thanks for watching as always!
Of course - I love your videos - Looking forward to 4 a week! Thats some serious editing and shooting haha!
Made this for dinner tonight and was a huge hit, even the kids loved it! Thanks for the great recipe!
It's really a calm, smooth video; clearly display with fantastic English language explanation........ ( not too long nor too short show of every detail needed). He should be the Restaurant School teacher !! I need the Chimichurri sauce and cauliflower rice recipe, well show and explained, thank you so so much.
thanks for your high praise! Here's a link to the full recipe: thesauce.atbbq.com/videos-carne-asada-flank-steak-with-chimichurri/.
love the capers in the chimichurri
That looked so good. I will try it. My wife doesn't eat rice, but she loves cauliflower. It will be perfect!! Love the idea of the peppers.
Dude you're awesome you seem like such a bro
Came here for the steak and now I know about chimichurri. Thanks again Chef Tom.
Chef Tom is all business! Great video!
Thanks for watching!
cant stop watchin your vids. good stuff. keep it up
Chef Tom you are the best.
I don`t know what is greater the Flank, the Chimichurri ore the Cauliflower the combination of the three is outstanding and great.
Yeah, it's tough to decide, so just cooking it all together is the way to go. :)
Steak's obviously perfect and I'm definitely going to try this cauliflower rice.
The sauce looks good too, but isn't it more like a mojo verde then a chimichurri?
Thank you for the whole recipe.
Specially the cauliflower
You're welcome! Thanks for watching
Great job, love how you're pushing boundaries with your cooking and techniques
Thank you!
Delicia Chimichurri,saludos from Buenos Aires
What if you made smoked corn bread on the smoker? Is that a thing? If so, you should make that video! Thanks 🤓
Nailed it again. Looks awesome.
Thanks!
garlic trick was straight magic...
This guy grilling steak in snow! Legend😂
BRo. This is what I've been looking for
looks fantastic! this is a new recipe to try on the weekend!
Let us know how it goes!
once again a beautiful recipe keep up the Good Work !!!
Thanks!
This is perfection! High lvl of skills!
Gotta try that cauliflower rice trick! Great video.
Let us know how it goes. Thanks!
that's a variation on chimichurri, but I can dig it. Great recipe - thank you for sharing
Garlic tip! Wow!
I've been lookin for a new recipe to try out for BBQ and this is it!~
Let us know how it goes!
It was damn amazing most likely not similar to ya'll since I had to use my makeshift brick grill that and didn't have the same spices and that faijita bath but I made up a marinade I usually use for pork and beef fajitas, but it was delicious nevertheless!
Thanks buddy
Hey Chef Tom, would love to see your rendition of Wings, don't know if ya'll got a video on that ey
I noticed after watching alot of ur videos that u LOVE using a combination of pecan & cherry pellets... Great combination tho.... I like using either pecan & cherry or hickory & cherry in my weber kettle grill & my wsm
I’d like to see a video, or maybe a bonus segment at the end of a video, on your cast iron cleaning and care.
It's nice to see a good, keto-friendly recipe. It looks delicious!
We're trying to hit more healthy recipes along the way... glad you can enjoy this one fully!
allthingsbbq I would like to see you cook some Maryland pit beef! Thanks!
How to skin a pepper, who knew. Thanks Tom will be giving this a try for sure.
Thanks Chef always looks amazing.
Thank you!
damn buddy, at it again!!! everytime i end up just finish eating and im stuffed, i end up watching your videos and end up being hungry again!!! hahaha love your videos, keep up the amazing work!
Like how you make tough cuts of meat tasty. Would love to see the definitive tri-tip recipe, which is also considered a tough cut
That looks amazing!
Wish I was having that for dinner.
looks great! keep up the good work I love your videos
Thank you very much.
Looks great!
Looks amazing! What is a suitable substitute for cilantro? I've got the genes that make it taste like soap!
I watched about 90% of all your cooking videos and I just now subscribed. Very nice content and have to commend you on your food. I just have to ask where do you get your equipment and supplies from e.g. the meat grinder, the sausage stuffer, your knives, blenders, and of course those black gloves. please let me know
everything he uses is from attbbq.com
Oh my, looks delicious
cauliflower rice digging it! good vid!
Thanks for watching!
love your videos! but I live abroad and don't have access to the premade marinades. could you please tell me how to make the marinade from scratch?
How long was it in the marinade?
The LC
Looks really good!
Thanks for watching!
you use amazing tools like the knife and the marinating bucket where to find
I do flank steak alot, but I never had a flank come off the grill looking like that with those hatches. Usually its all just bbq charred.
Yeah what else is there to say....Awesome job! Need to get me a YS640 for sure!!!
Thank you very much... you won't be disappointed in the YS640.
Would love to see you cook grilled shrimp po' boy with some neat toppings! on the bbq
I've been eating a lot of vegetarian meals lately to balance my barbecue and other guilty pleasures. The cauliflower rice would go great with so many veggie dishes.
You are the MAN!
You had me at chimmichurri
What 33 people would give this a thumbs down? 33 people who hate themselves. Love your videos, Chef!
Is there a link to the bucket that was used at 0:57? We do a lot of sauerkraut/pickles but weigh things down with plates, this looks like next step up if there is a jumbo size.
Looking forward to firing up some of that chimichurri!
Chef Tom was using the Briner Bucket. www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-buckets.html There are 3 different sizes available!
Nice looks great man i give iT a try 👍
Thank you, let us know what you think of the recipe when you do.
what shld the internal temp be for the flank steak?? I noticed the 1st few cuts had more pink center than the other end.. But my question is what shld the 1st section that u carved/cut into be since wld much rather hav a more doneness / lil pink in the middle ; but without not overcooking it r drying it out ; still leaving / having it to be moist
This recipe would be excellent with a Peruvian style ceviche!
Do you have a recipe?
Simply awesome
Thanks!
Chef Tom, no red wine vinegar in your chimichurri?
Look really good. The only miniscule issue I have with the recipe is that I'm one of those more serious cookers that doesn't like having to go buy premade marinades. Not only is it a pain trying to track down, or order a bottle of the exact marinade, but it usually has a hefty pricetag too. And for me personally, saving money is half the reason of cooking your own as opposed to dining out. I realize the video needs sponsored, and that the product needs advertised, but I just kinda wish the video had a second option for marinading the meat.
what is the marinating bucket
it's called "the Briner". you'll find it when you google it
Deadly
What kind of knives do you use I see you use knives with no point and those look cool. Also if you don't have a smoker could you use an oven for most of these recipes?
where is your restaurant located and what's the name??
Have you cooked a whole ham before? I have a whole ham frozen but would like to see your personal method of cooking it
Yes, twice:
Pre-cured: th-cam.com/video/69mEHbHP4Jk/w-d-xo.html
Our cure: th-cam.com/video/5LYs1Fgr-t0/w-d-xo.html
Thanks!
Awesome! 🌶
how much does the knife that ur using in this video cost??
what brand of knife is that and model? couldn't catch the name
Perfect
What brand is the condiment bottle?
Amazing so good
I know how im going to impress my next date, that looks amazing
why no leave the bbq chilis skin on?
\
Awesome
Whats the correct temp for 500f?
You should try making Orange chicken burrito like from Panda Express innovation.
wow
I swear I seen a video from you curing bacon . Where can I find it ?
Anyone else crack up when it used the most scientific garlic peeling method??
What kind of food processor is that?
Cuisinart 12 cup... not sure the model number.
why not grill the onions as well?
Im making this dish with tri-tip!
Great idea, let us know what you think!
How the hell do you have direct heating on a pellet grill?
The Yoder Smokers YS640 has a fully removable diffuser that allows you to cook over the fire for direct grilling. It's a grilling machine (you can see a ton of direct grill recipes on our page here) and we're shooting a full direct grill overview for this unit tomorrow. Thanks for watching!
allthingsbbq how do you keep the greast out of the firebox?
I currently use a Traeger.
nice bud!
You forgot the tortillas brother. No carne asada without some tortillas Lol j/p. I've been wanting to cop me one of those knives though.
where the tortillas at vato?!
can you make beef cheeks?
very nice video
The chimichurri components were almost there (a little vinegar needed) what botched it was the execution, you can cut the veg in the food processor lightly. The mistake was adding the oil in the food processor, you added air to the fat, changing the consistency to a sauce, chimichurri is more like a infused oil than anything else.