When the steak is so good you completely forget plates exist and try to do a "nice presentation" on the cutting board. Chef JP's videos always make me want to cook. I get bored cooking dinner and then I watch his video and it makes me want to cook again!
Chef, we love all your presentations, casual or otherwise. We appreciate your sense of humor. Watching you cook makes many of us hungry and eager to prepare the dish for the enjoyment of family and friends. Merci, chef. Vous êtes toujours LE MEILLEUR.
For skirt steak, chef, I usually crank an iron skillet all the way up until is screaming hot, and then sear them for like 2 min a side. Then i wrap them in aluminum foil and have them rest for like 5 min. They come out SUPER soft and tender.
I do this with Skirt steak all the time. My marinade of choice is Tequila, lime juice, garlic, cilantro, marjoram, tamari, and serranos for some heat. Great for Asada tacos, Fajitas, or eating it right off the cutting board. Fantastic video as always, Chef! My mouth was watering watching that beautiful Maillard reaction.
Yup. I use it for tacos as well. Lots of lime, hot peppers, garlic. I don't marinate in tequila but I might be sipping some as I go. Or beer. Fun summer cooking.
Thank You Chef Jeanne Pierre.. I have made at least 30 -40 of your recipes this year, I have not had a bad one yet!! The best part is I have also learned many cooking skills that i apply to other recipe's and that have become part of my regular routine.. A lot of these recipe's freeze great. I have used 1 cup silicon freezing trays for a lot of the recipes and then freeze them in 1 cup blocks. I take them to my boat and get to eat gourmet from scratch meals even in a small sailboat Galley. Just made the Beef stock last weekend, looking forward to using that in my sauces!!!
Chef! You have no idea how refreshing it is to see that even a Master has moments where he gets ahead of himself! Thank you for being so humble and genuine. It gives us all hope!
In Argentina we call that "Entraña", do it with a lot of fire round and round, salt an pepper only. Chimirrurri here is garlic, parsley, salt, pepper, ground chili, olive oil.
2:20 - 2:33 - As a Mexican American. I can confirm this Chef knows exactly what he is talking about. You educate us all Chef Jean-Pierre. I look forward to your next video. Keep up the great work. Órale!
I made a pork wellington using your recipe and it turned out amazing. The puff pastry was too expensive for me to get at least from what I could find here so I used Pillsbury crossiant dough and just added flour and rolled it out. The only thing I didn't use was the mustard because I forgot the recipe called for mustard. But it came put well. Was probably too big a serving size for one person though lol.
In past, I would marinate in some of the chimichurri and then serve skirt with the remaining reserved chimichurri. Watched this and absolutely loved the thyme, rosemary marinade then serving the chimichurri with potatoes. 😘 chef you are so fun to watch and learn. Merci.
Chef...I have had the same problem as you with trying to get grill marks on an indoor pan. I think the issue is that the "ribs" on the pan are not tall enough to get the meat out of the juices. As you have said, liquid is the enemy of browning. I started looking for grilling pans that had a much taller rib and that solved my problem
CHEF!!! Gratz on reaching 700k subscribers! How awesome is that! Been with you since 150k and it is no wonder you are crushing the food world on YT.... Now, back to work! Let's get a MILLION!
Dear Chef Jean-Pierre -- this is a love letter! Love your cooking, love your spirit! So glad I found your channel. So inspiring and fun. Kudos to your editor and crew, too!
Yay! It’s 1am in the early hours of Friday morning…. Here in New Zealand…So it’s time for another fabulous offering from our friend …….Chef Jean-Pierre 💙💙 Bravo and I just loved the rustic presentation JP…xx
1 am Friday morning?? It's 8.20 am Thursday here in Arizona......you must be from the future! Or I'm living in the past! Ha ha! Yes, you can't get more rustic of a presentation than throwing everything on a cutting board.
Four 'musts' every Thursday morning, (1) take out the trash to the curb, (2) make coffee, (3) do wordle, and (4) check out Chef Jean Pierre's newest addition. I save the best to last!
CJP;,,,, Hello,this looks great, now I know how to make that sauce, when I can NOT find this cut,I’ll use a flank steak, BUT MARIANADE IT TO,as it’s much tough , also CUT THE PROPER WAY MERCI… 🇫🇷🇫🇷🇺🇸🇺🇸
"I was more interested in eating, than making a nice presentation..." I see you struggle with real world problems too chef! Made my day to hear that lol
Skirt steak I use in Mexican dishes. Marinating is absolutely the greatest thing to do for skirt. Personally, I would skip the scotch bonnet. It is perfect meat for the grill. I am not real excited about this. As a meal. But cooked really well.
I love you and your chanel CJP but... Maillard Reaction this, Maillard reaction that...... Whatever happened to brown the meat? That seems more you than the trendy Maillard B.S.
We always thought a marinated London broil was the bomb. Until we switched to flank steak, we realized how unflavored London broils are- not even worth the money honestly. Go flank, you’ll never go back!!! (C’mon, it’s the fat, need it there for taste)
My girlfriend who is Filipino makes something called Adobo with chicken or pork usually. This recipe without chimichurri taste just like that Adobo dish she makes. This is a very earthy dish. Not the best steak. Good but no where near best
You crack me up Chef!!! Thank you for sharing what I have believed for years, cooking is fun!! And therapeutic for me. And such joy to share with family and friends!!!
Hey chef... I been thinking about the grill thing. You don't do BBQ and that is missing from your content. I love this Cuban style dish though. And if you do decide to do BBQ I would like it to be outdoors. It doesn't have to be a fancy set or anything.
Aloha chef Jean Pierre i couldn't find any skirtsteak on my island so I used ribeye steak let me thank you for the marinate that is a killer my friend. We grilled on an outdoor grill I made your chimmi churri. Please show us more delicious recipes, you are the men. Everything was so yummy and tasty. We had no Leftovers. Be healthy don't go Nowhere. Your friend from Hawaii .
Every time I'm looking for a new and impressive recipe I always search RUclips for something you've done. I've never been disappointed! Thank you for your awesome videos and I love your easygoing cooking style.
First time viewing ypu and I am truly enchanted with your personality, charisma and of course your cooking and cooking tips! Subscribed! Making Churrasco today and marinated first! Thank you Chef Jean Pierre!❤🎉🎉🎉
Hello Chef. Greetings from Canada. I will try this recipe for sure. Congratulations on reaching 700K subscribers! Enjoy your channel immensely and your professionalism. Thank you for passing on your vast knowledge to us.
Jean you where looking for the words nook and crannys. You mentioned that you get feedback saying that your cooking is to long. There are no recipes that are to long. Your teaching us to try things and cooking what we thought impossible to do. Barbara
Last weekend I smoked a 15 lb packer Brisket. I made your Potatoes Au Gratin. And my dinner guest loved them. Thank you for all the great recipes. And thank you for making a at home cook a better cook with all your lessons here on RUclips.
You did it again! I never even thought about about making skirt steak before this video. I followed your instructions and the result was out-of this world...tender, delicious, truly melt in your mouth. Thank you so much.
6:39 in the morning here and my mouth is watering for fajitas now. Yum! Ive never made a skirt steak but have always wanted to try. Thx for the simple demo!
My son got me to using flank and skirt steaks as he is even more frugal than I am. We now eat them and sirloin as our only steaks to save money and to enjoy the various marinades. I make a pineapple juice, soy, and red wine marinade that my wife likes.
@@vonheise Sirloin can be extremely good, a very underrated cut. I try to find the most round pieces then use a string to wind each piece tightly up into a round tall shape similar to filet mignon (tenderloin), then I sear very hot both sides, then bake them a little in the oven until perfectly rare inside (about 125F). When you cut the string the meat relaxes and rests for a few minutes and I promise you it's AS good as any filet mignon you've ever had. Something about cooking them wound up tightly then cutting that string just makes the meat twice as tender, try it some time.
Oh dear Chef Jean-Pierre, I'm SO SAD. On 9/17/23 I had to have ALL of my upper teeth removed and get a denture. I LOVE steak and crunchy foods, but all I've been able to eat is MUSH. I daydream about making steaks, hamburgers, and anything else I can chew! I suspect that my gums will be healed enough by 11/01/23 that I'll be able to eat like a normal human being again. No need to answer as I'm just feeling sorry for myself... Thanks for listening.
AH HA!!! I love to reminisce when watching you. 🤗 I cannot recreate my Mom's egg noodles so the bag will suffice. However I've tried almost every cut of beef to recreate her beef & noddles. IT WAS SKIRT STEAK!!! I could tell by the texture. Thank you very much. 🥰
Hey Chef! Your video is so appropriate for our current times. In Australia, meat is becoming so expensive that I am looking for recipes for those secondary cuts of meat like hanger steak. I have heard and know from the taste that it is one cut that the butchers keep for themselves, so that is enough of a recommendation for me. Your new potato recipe is a joy! I grow potatoes in my garden and I am never patient enough to wait for them to grown to full size. Your knife skills are very inspiring also. Usually someone would see that and want to give up but for me it says that I just need to keep practicing. Love your Channel. Cheers from Down Under!
Media Technical Support People and Staff @ Mr .Fabulous Jean -Pierre ( chef 👩🍳) , thank you: again , Media Technical Support People and Staff @ Mr. Fabulous Jean - Pierre ( chef 👩🍳) , thank you
Thank you Chef! As always, you deliver a fantastic recipe with great humor, presentation and amazing flavor. If I want to try a new recipe you’re the one I look up.
Another winner! And I suddenly thought of a "food history" question you might know the answer to, Chef. Before we all heard about and knew the Japanese word "umami" we still TASTED it, so I wonder, since I consider French cuisine the kind of "mother of them all" did the French have a word for "umami" before we all started using umami to describe it? Thanks!
Traditional Uruguayans make their Chimichuri with hydrated oregano, garlic, olive oil and vinegar, but your version looks pretty spectacular...I'm gonna definitely give that a try. Beautiful as always, Chef.
I can't wait to try this method. Your chimichurri sauce sounds like a champion. Even if I don't enjoy a particular dish you are making, watching the way you share your skills is enough treat for me. Keep them coming.
Chef...do you consider skirt steak the same as flank steak? I've been making this for my boys for years. I marinate it to almost certain death, but when it's grilled...it's just fabulous.
@Nancy I am not Jean-Pierre, but here is my opinion. Outside Skirt steak is a totally different flavor and cut than Flank steak. Also, Inside Skirt is far less tender and flavorful than Outside Skirt IMO. I hope this helps..
I almost didn't watch this video because of the length. I was looking for a quick instructional on how to marinade a slab of skirt steak. His presentation and demeanor had me locked in the entire 15 minutes 😂 This dude could talk about how to file taxes and I would be interested 🤙🏻
This video is now celebrating its 2 year anniversary! Congrats, Chef! I always use this youtube to remind me NOT to cook a steak too long in an effort to make it get "color"! In this example, the Chew demonstrated how to turn a Skirt Steak into a shoe! (He also sold me another bottle of his wonderful olive oil!) Happy Cooking!
You trying to one up my Tri-Tip I just made Chef JP??! Fair enough, if anyone should be allowed to steal my thunder, I could think of no one better! Pro tip... Don't buy just any "skirt steak". the 'restaurant supply store' here has some of the worst... Make sure it looks like Jean Pierre's steak. otherwise, you'll be making fajitas 😆
"I was eating then forget presentation" I can understand that totally and fully and I am sure that that steak smelled so insanely good I would probably forget about presentation too. Lol
Absolutely love the cutting board presentation. , Love it!!!!! Go with your gut and you did, and well do e ,I will definitely try this recipe because I love skirt steak, great flavor
Normally I'm lazy and add chili flakes to the sauce. The scotch bonnet is a beautiful addition. It's hard to put a crust on a piece of meat when it's covered in olive oil. The meat always wants to boil instead of sear. Patting it dry could have helped with your maillard reaction.
I've been watching Chef JP for a long time and this could be the first video I've ever seen that didn't contain butter or a serving plate! 😂 Keep up the great work my friend!
Wonderful video as always. Could you possibly do a video on cooking a tomahawk steak? I know you have done steak videos, but this is one big piece of meat and would be great to know how to do it properly..Thanks as always WiL
That is a nice marinade 😊 my favorite way to marinade a skirt steak i with garlic, oil, teriyaki sauce, and orang juice. I also throw in some sesame seeds if I have them. Next, on to the grill! Comes out delicious 😊
When the steak is so good you completely forget plates exist and try to do a "nice presentation" on the cutting board. Chef JP's videos always make me want to cook. I get bored cooking dinner and then I watch his video and it makes me want to cook again!
Well, steaks in restaurants ARE sometimes served on a wooden plate, so all is fine! :)
Remove reply option now
#WeWantPlates
😂😂😂
Totally my thoughts. Just love it! Thank you❤
I simply love his chaotic but somehow super laid back energy 😍😍🤣🤣🤣
well said
Chef, we love all your presentations, casual or otherwise. We appreciate your sense of humor. Watching you cook makes many of us hungry and eager to prepare the dish for the enjoyment of family and friends. Merci, chef. Vous êtes toujours LE MEILLEUR.
Your saying it, just like I might have put it. And especially in this video he shows how fond he is for the taste of the sauce and meat. I like that.
amen to that ^^
That was an unexpected "presentation". I might try paper plates though.
Yeah.
What he said.
:-D
Oui, oui. Vous êtes toujours, le Meilleur!!!! Je t'aime Chef Jean Pierre!
For skirt steak, chef, I usually crank an iron skillet all the way up until is screaming hot, and then sear them for like 2 min a side. Then i wrap them in aluminum foil and have them rest for like 5 min. They come out SUPER soft and tender.
Your Wellington and Fillet recipes came out amazing, we cant wait to try this next! Merci Chef
Awesome 👏
You'd love the prime rib
Isnt Chef Jean-Pierre dead for few years now?
@@gmanGman12007 hell no
@@gmanGman12007 Not at all, he is quite well and living in Florida
I do this with Skirt steak all the time. My marinade of choice is Tequila, lime juice, garlic, cilantro, marjoram, tamari, and serranos for some heat. Great for Asada tacos, Fajitas, or eating it right off the cutting board. Fantastic video as always, Chef! My mouth was watering watching that beautiful Maillard reaction.
Yup. I use it for tacos as well. Lots of lime, hot peppers, garlic. I don't marinate in tequila but I might be sipping some as I go. Or beer. Fun summer cooking.
Hi!
Your recipe sounds wonderful!
I stopped drooling when I was about 2 years old, but, ever since I'm watching JP's video's, I'm drooling again... 🤤
Thank You Chef Jeanne Pierre.. I have made at least 30 -40 of your recipes this year, I have not had a bad one yet!! The best part is I have also learned many cooking skills that i apply to other recipe's and that have become part of my regular routine.. A lot of these recipe's freeze great. I have used 1 cup silicon freezing trays for a lot of the recipes and then freeze them in 1 cup blocks. I take them to my boat and get to eat gourmet from scratch meals even in a small sailboat Galley. Just made the Beef stock last weekend, looking forward to using that in my sauces!!!
Chef! You have no idea how refreshing it is to see that even a Master has moments where he gets ahead of himself! Thank you for being so humble and genuine. It gives us all hope!
In Argentina we call that "Entraña", do it with a lot of fire round and round, salt an pepper only. Chimirrurri here is garlic, parsley, salt, pepper, ground chili, olive oil.
2:20 - 2:33 - As a Mexican American. I can confirm this Chef knows exactly what he is talking about. You educate us all Chef Jean-Pierre. I look forward to your next video. Keep up the great work. Órale!
I made a pork wellington using your recipe and it turned out amazing. The puff pastry was too expensive for me to get at least from what I could find here so I used Pillsbury crossiant dough and just added flour and rolled it out. The only thing I didn't use was the mustard because I forgot the recipe called for mustard. But it came put well.
Was probably too big a serving size for one person though lol.
Congrats on 700K subscribers, dear Chef Jean-Pierre🥂May God bless you.
-love and regards.
Chef Jean Pierre is the only chef on YT with 700k friends and lets them know in each video they are his lovely friends.
Wash your hands after handling that pepper! I’ve made that mistake! Trust me… and don’t feed it to the duck! Thanks Chef!
In past, I would marinate in some of the chimichurri and then serve skirt with the remaining reserved chimichurri. Watched this and absolutely loved the thyme, rosemary marinade then serving the chimichurri with potatoes. 😘 chef you are so fun to watch and learn. Merci.
Chef...I have had the same problem as you with trying to get grill marks on an indoor pan. I think the issue is that the "ribs" on the pan are not tall enough to get the meat out of the juices. As you have said, liquid is the enemy of browning. I started looking for grilling pans that had a much taller rib and that solved my problem
If you don´t dry the beef from marinade, how can you expect golden delicious? This a 101-thing, seriously.
7.30 am in Australia and I know what I’m trying tonight for dinner. It’s always such a pleasure to watch you Chef JP
Did you manage to find actual skirt steak? I'm in qld and most butchers give you flank when you ask for skirt
CHEF!!! Gratz on reaching 700k subscribers! How awesome is that! Been with you since 150k and it is no wonder you are crushing the food world on YT.... Now, back to work! Let's get a MILLION!
Thanks so much :)
Outstanding video! I love you! ❤️ Clapping from Norfolk, Va!🤗
Dear Chef Jean-Pierre -- this is a love letter! Love your cooking, love your spirit! So glad I found your channel. So inspiring and fun. Kudos to your editor and crew, too!
@nutellacrepe Thank you so much!❤️
just paper towel moisture to dry meat marinade off before cooking...
Dear Chef Jean Pierre, I love this video! It looks delicious and I can’t wait to make this!!! Thank you 🙏 💕
Yay! It’s 1am in the early hours of Friday morning…. Here in New Zealand…So it’s time for another fabulous offering from our friend …….Chef Jean-Pierre 💙💙 Bravo and I just loved the rustic presentation JP…xx
1 am Friday morning?? It's 8.20 am Thursday here in Arizona......you must be from the future! Or I'm living in the past! Ha ha! Yes, you can't get more rustic of a presentation than throwing everything on a cutting board.
New Zealand is in the South Pacific…. as far south as you can go before Antarctica 🥰
@@rileyzmusic Wow. Such a beautiful country too.
Beautiful, looks so moist and packed with flavor. can't wait to try this out! Thanks Chef JP.
Four 'musts' every Thursday morning, (1) take out the trash to the curb, (2) make coffee, (3) do wordle, and (4) check out Chef Jean Pierre's newest addition. I save the best to last!
CJP;,,,, Hello,this looks great, now I know how to make that sauce, when I can NOT find this cut,I’ll use a flank steak, BUT MARIANADE IT TO,as it’s much tough , also CUT THE PROPER WAY
MERCI… 🇫🇷🇫🇷🇺🇸🇺🇸
Sounds fabulous, Chef. Can't wait to try making this.
"I was more interested in eating, than making a nice presentation..." I see you struggle with real world problems too chef! Made my day to hear that lol
Skirt steak I use in Mexican dishes. Marinating is absolutely the greatest thing to do for skirt. Personally, I would skip the scotch bonnet. It is perfect meat for the grill. I am not real excited about this. As a meal. But cooked really well.
I love you and your chanel CJP but... Maillard Reaction this, Maillard reaction that...... Whatever happened to brown the meat? That seems more you than the trendy Maillard B.S.
We always thought a marinated London broil was the bomb. Until we switched to flank steak, we realized how unflavored London broils are- not even worth the money honestly. Go flank, you’ll never go back!!! (C’mon, it’s the fat, need it there for taste)
Chef was hungry today he completely Skipped the plating and ate it right of the cutting board better hurry up and grab your piece Jack!
My girlfriend who is Filipino makes something called Adobo with chicken or pork usually. This recipe without chimichurri taste just like that Adobo dish she makes.
This is a very earthy dish. Not the best steak. Good but no where near best
You crack me up Chef!!! Thank you for sharing what I have believed for years, cooking is fun!! And therapeutic for me. And such joy to share with family and friends!!!
🙏🙏🙏❤️
Hey chef... I been thinking about the grill thing. You don't do BBQ and that is missing from your content. I love this Cuban style dish though. And if you do decide to do BBQ I would like it to be outdoors. It doesn't have to be a fancy set or anything.
Aloha chef Jean Pierre i couldn't find any skirtsteak on my island so I used ribeye steak let me thank you for the marinate that is a killer my friend. We grilled on an outdoor grill I made your chimmi churri. Please show us more delicious recipes, you are the men. Everything was so yummy and tasty. We had no Leftovers. Be healthy don't go Nowhere. Your friend from Hawaii .
Every time I'm looking for a new and impressive recipe I always search RUclips for something you've done. I've never been disappointed! Thank you for your awesome videos and I love your easygoing cooking style.
perhaps Chef had a few glasses of wine while prepping..lol..just kidding love the rustic presentation on the cutting board....keep it up Chef
First time viewing ypu and I am truly enchanted with your personality, charisma and of course your cooking and cooking tips! Subscribed! Making Churrasco today and marinated first! Thank you Chef Jean Pierre!❤🎉🎉🎉
Another great video. I first discovered Chef Jean-Pierre on a show called “Sunshine Cuisine” He makes cooking not just easy, but fun.
Excellent show Chef Jean Pierre!
Thank you and much love!
You can always tell when Chef is amazed at his own work. He hit that skirt steak and never looked back!😆👏👏
Thats how cooks eat when they are trying a new idea/ menu r & d. Just eat it from the cutting board 😆. Done that many times
FYI, there is a portion of the population for whom cilantro tastes like dish washing soap...I'm one of them!
My skirt steak recipe- Italian dressing, sea salt, wine, Brazilian steakhouse seasoning 🔥🔥 on the hot bbq
Love your chimichurri with the scotch bonnet. That’s a nice fruity flavored hot pepper. Yum!
Hello Chef. Greetings from Canada. I will try this recipe for sure. Congratulations on reaching 700K subscribers! Enjoy your channel immensely and your professionalism. Thank you for passing on your vast knowledge to us.
Jean you where looking for the words nook and crannys. You mentioned that you get feedback saying that your cooking is to long. There are no recipes that are to long. Your teaching us to try things and cooking what we thought impossible to do. Barbara
Last weekend I smoked a 15 lb packer Brisket. I made your Potatoes Au Gratin. And my dinner guest loved them. Thank you for all the great recipes. And thank you for making a at home cook a better cook with all your lessons here on RUclips.
wash your hands after dealing with scotch bonnet peppers, or you'll be very sad next time you rub your eyes or use the bathroom
You did it again! I never even thought about about making skirt steak before this video. I followed your instructions and the result was out-of this world...tender, delicious, truly melt in your mouth.
Thank you so much.
6:39 in the morning here and my mouth is watering for fajitas now. Yum! Ive never made a skirt steak but have always wanted to try. Thx for the simple demo!
My son got me to using flank and skirt steaks as he is even more frugal than I am. We now eat them and sirloin as our only steaks to save money and to enjoy the various marinades. I make a pineapple juice, soy, and red wine marinade that my wife likes.
@@vonheise Sirloin can be extremely good, a very underrated cut. I try to find the most round pieces then use a string to wind each piece tightly up into a round tall shape similar to filet mignon (tenderloin), then I sear very hot both sides, then bake them a little in the oven until perfectly rare inside (about 125F). When you cut the string the meat relaxes and rests for a few minutes and I promise you it's AS good as any filet mignon you've ever had. Something about cooking them wound up tightly then cutting that string just makes the meat twice as tender, try it some time.
I see a new Chef J-P video, I stop what I'm doing and watch. Thanks for your videos Chef!
Thank you, 51 years old and just trying to start to learn cooking
Making this on a cold rainy Winter Solstice evening, to remember warmer times and old friends.
Wash hands after slicing the scotch bonnet, if you touch your eyes you will understand teargas!
Why do I always watch your videos when I'm hungry????!!!!!!!!!!!!!!!!!!!!!!!!!!!
700k! Woohoo 🎉 Pretty soon you’ll be at 1mm - and we’ll expect a 5-course meal 😂 Congrats to my favorite Chef on reaching this milestone🌷
Oh dear Chef Jean-Pierre, I'm SO SAD. On 9/17/23 I had to have ALL of my upper teeth removed and get a denture. I LOVE steak and crunchy foods, but all I've been able to eat is MUSH. I daydream about making steaks, hamburgers, and anything else I can chew! I suspect that my gums will be healed enough by 11/01/23 that I'll be able to eat like a normal human being again. No need to answer as I'm just feeling sorry for myself... Thanks for listening.
Thanks Chef Jean-Pierre!
Just did your stuffed bell pepper recipe. It was AMAZING. Now I have to find a skirt steak to do this one. Thanks for everything
It is very important to buy the outside skirt steak. Otherwise its gonna be very hard texture.
I am a chef and an expert on skirt steak. I have sold literally tons of it. I love these videos they are always very accurate.
AH HA!!!
I love to reminisce when watching you. 🤗 I cannot recreate my Mom's egg noodles so the bag will suffice. However I've tried almost every cut of beef to recreate her beef & noddles. IT WAS SKIRT STEAK!!! I could tell by the texture.
Thank you very much. 🥰
Hey Chef! Your video is so appropriate for our current times. In Australia, meat is becoming so expensive that I am looking for recipes for those secondary cuts of meat like hanger steak. I have heard and know from the taste that it is one cut that the butchers keep for themselves, so that is enough of a recommendation for me. Your new potato recipe is a joy! I grow potatoes in my garden and I am never patient enough to wait for them to grown to full size. Your knife skills are very inspiring also. Usually someone would see that and want to give up but for me it says that I just need to keep practicing. Love your Channel. Cheers from Down Under!
Thank you Craig 🙏😊
I think chef was hungry today. The steak didn't even make it on to a plate.
What the heck were you thinking, that you forgot the PLATE!?
Chef, I would love to see you do this marinade in a vacuum pack and toss it in the sous vide
Media Technical Support People and Staff @ Mr .Fabulous Jean -Pierre ( chef 👩🍳) , thank you: again , Media Technical Support People and Staff @ Mr. Fabulous Jean - Pierre ( chef 👩🍳) , thank you
You are perfection, Chef! Love your channel. Thank you for all your cooking ideas.
Thank you Chef! As always, you deliver a fantastic recipe with great humor, presentation and amazing flavor. If I want to try a new recipe you’re the one I look up.
Master Chef, I was always taught not to discard the seeds, as that where the most flavor is.
Another winner! And I suddenly thought of a "food history" question you might know the answer to, Chef. Before we all heard about and knew the Japanese word "umami" we still TASTED it, so I wonder, since I consider French cuisine the kind of "mother of them all" did the French have a word for "umami" before we all started using umami to describe it? Thanks!
I always want what you’re having. So yummy. ❤
WHAT!!! A recipe with NO BUTTER? :) Oh no!!!
Traditional Uruguayans make their Chimichuri with hydrated oregano, garlic, olive oil and vinegar, but your version looks pretty spectacular...I'm gonna definitely give that a try. Beautiful as always, Chef.
I can't wait to try this method. Your chimichurri sauce sounds like a champion. Even if I don't enjoy a particular dish you are making, watching the way you share your skills is enough treat for me. Keep them coming.
Thank you chef Jean. As always you are the best 💞
Chef...do you consider skirt steak the same as flank steak? I've been making this for my boys for years. I marinate it to almost certain death, but when it's grilled...it's just fabulous.
@Nancy I am not Jean-Pierre, but here is my opinion. Outside Skirt steak is a totally different flavor and cut than Flank steak.
Also, Inside Skirt is far less tender and flavorful than Outside Skirt IMO.
I hope this helps..
Je voudrais une baguette du fromage aux escargots et des cuisses de grenouille
Two seconds in and I already love this video. This guy is amazing.
I have no idea who the imposter was in chef jp's kitchen...but I just watched someone preparing a meal..with no budder....
I almost didn't watch this video because of the length. I was looking for a quick instructional on how to marinade a slab of skirt steak.
His presentation and demeanor had me locked in the entire 15 minutes 😂
This dude could talk about how to file taxes and I would be interested 🤙🏻
🙏🙏🙏😊
This video is now celebrating its 2 year anniversary! Congrats, Chef! I always use this youtube to remind me NOT to cook a steak too long in an effort to make it get "color"! In this example, the Chew demonstrated how to turn a Skirt Steak into a shoe! (He also sold me another bottle of his wonderful olive oil!) Happy Cooking!
You trying to one up my Tri-Tip I just made Chef JP??! Fair enough, if anyone should be allowed to steal my thunder, I could think of no one better! Pro tip... Don't buy just any "skirt steak". the 'restaurant supply store' here has some of the worst... Make sure it looks like Jean Pierre's steak. otherwise, you'll be making fajitas 😆
Also, thank you for explaining cutting beef either "with" the grain or "across" the grain. A lot of folks don't know the difference!!
Dang that’s the juiciest steak I think I’ve ever seen! 😍
"a child could do this, but dont let him do it, its too hard" 🤣
"I was eating then forget presentation"
I can understand that totally and fully and I am sure that that steak smelled so insanely good I would probably forget about presentation too. Lol
I just love him so much He's the happiest guy on television. And obviously the best Chef and the most fun.
Absolutely love the cutting board presentation. , Love it!!!!! Go with your gut and you did, and well do e ,I will definitely try this recipe because I love skirt steak, great flavor
Just subscribed. I love this guy. Reminds me of the chefs
i learned from, mixed with my friends uncle lol
Thank you 🙏
Normally I'm lazy and add chili flakes to the sauce. The scotch bonnet is a beautiful addition. It's hard to put a crust on a piece of meat when it's covered in olive oil. The meat always wants to boil instead of sear. Patting it dry could have helped with your maillard reaction.
Chef, last night I made flank steak using your skirt steak marinade and it was AMAZING. Thank you so much!! Love your videos. 😊
I've been watching Chef JP for a long time and this could be the first video I've ever seen that didn't contain butter or a serving plate! 😂 Keep up the great work my friend!
Excellent, mon ami. Je vais l'essayer demain.
Wonderful video as always. Could you possibly do a video on cooking a tomahawk steak? I know you have done steak videos, but this is one big piece of meat and would be great to know how to do it properly..Thanks as always WiL
Amazing video as always, chef!
OH, I am making this tonight for dinner! It is marinating right now! Thank you, Chef!
Congrats on 700K subs chef! You do great work! I do not miss a video you post.
That is a nice marinade 😊 my favorite way to marinade a skirt steak i with garlic, oil, teriyaki sauce, and orang juice. I also throw in some sesame seeds if I have them. Next, on to the grill! Comes out delicious 😊
Awesome idea! I hope you do not mind we’ll use your great recipe!!! 👍❤️
Sounds good to me😊