How to Transform Tough Cuts into Ultra Thin Steaks: Carne Asada
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- Опубликовано: 30 июн 2021
- chfstps.co/3h6Xmr5
When it comes to big money steak cuts like ribeyes, strips, and tenderloins, we rely on precision cooking with sous vide to protect our investment and achieve perfect doneness.
Sous vide and other low-and-slow methods are a great way to transform tough cuts-like chuck-into tender steaks that rival those more expensive options.
But there’s a wide world of steak cuts to discover and there are other ways to tenderize tough cuts so they cook up quickly and are supple and succulent-not stiff and chewy.
Because it’s already so thin, skirt steak can be misleading. Don’t let the thickness fool you-this steak is a tough cut and if you just slap this meat on the grill, you’ll end up with something tough and unpleasantly chewy. Butterflying the steaks first and then pounding them thin with a meat mallet breaks down those tough muscle fibers and connective tissue.
We’re using Grant’s go-to carne asada recipe here to demonstrate how to transform tough cuts into thin, tender steaks that grill up fast with max flavor and great texture. This precisely imprecise method can be put to good use with a variety of flavor pairings and proteins to expand your grilling horizons. 
Хобби
I feel this is an example of what micro-dosing looks like right before a video shoot.
I’m guessing You know more than you tell Mr Neville
Micro?
I definitely want what he had…. Mellow City…..
Lol seriously!
Funniest comment in a long time
As a chef and restauranteur myself, i really love this channel. Good for "amateurs" and professionals alike. Love it.
Accidentally bumped into a store selling skirt steak yesterday. Remembered this video and couldn't walk past the cut. First time trying this out and it worked out extremely well. Thanks!!
I believe that’s a ‘joiners mallet’ used in furniture assembly and sometimes timber framing.
I use a big rubber mallet…..whatever works! 😏
The way that dog was looking at Grant at the end was me throughout the entire video.
I love that you really captured the true spirit of carne asada, and those avocado slices at the end added the final touch to an already awesome dish.
We need a video of Nick slicing that avocado please 🙏. Legend!
That’s all I was thinking. Nick (whoever this god like human is) needs an entire segment on how to replicate those avocado slices.
0:02 "Pound it if you need to." ...ah Grant, I too live by this mantra.
this is what happens when john wick retires to become a food youtuber.
was just about to comment the exact same thing
Keanu's Pacific NW brother who forages for mushrooms and shellfish
John wick if no one killed his dog
@@greencreekranch this reply is underrated!
Loving how you're making the most of these steak cuts you don't see often.
These are pretty common cuts. I see them all the time
Definitely thought you were going to use that mandolin to cut the beef. 😂
Same, I was thinking he was going to go thin like bulgogi/shabu
A similar technique is used in Iranian cuisine to make “Kabab Barg” which translates to “Leaf Kebab”. First the cut of meat is butterflied and then pounded and tenderized using the back of a knife. Usually a really long knife is used for this technique.
I gotta try this! ❤
This is a great technique, well done :)
I use the same Ingredients but I like you you sliced them instead of using the juices and blending the marinade
Will definitely try this new method
Thank you for sharing ✨
Looks absolutely divine for Summet☀️🧚🏻♀️✨🌊🥩🥘🍻🥑🍊🍋🧄🧅🌶
Grant’s kitchen is beautiful! I’m eyeing on that range 🔥
No joke I was too distracted by how beautiful the kitchen is to focus on the video. Love the all butcher block countertops and hanging pans + magnet knife block above the gas stove.
I don't have a grill. It's good to know I can make great carne asada with a frying pan! I think I'll just take a hot plate outside! I hope to cook this. Thank you.
Ah Spong coffee mill... I got one when I was a student. Mine was missing the collecting tub it would have come with so had to improvise with jar lids etc
I'm French, Skirt steak is Bavette in French, Bavette and Onglet have never ever been considered real tough cuts here in France, just meat with a bit of texture and more flavour ; cut against the grain once it's cooked and you're fine, no need to hammer the meat :-) that being said, I love your channel, the recipe looks great, and can't wait to try it! thanks for the great videos, all the best!
Bavette is actually Sirloin Flap here in the US. Skirt is different.
I’ve NEVER seen anyone layer up their seasoned meats like you did!!!!! Gonna try that out!!!!😘
What brand of grill are you using? Thing is awesome
Thank you good to know information on steaks.
I don't know why you don't consider Skirt steak a prime meat. I just paid $30 for a little piece in the supermarket. Great video as usual.
4-5 pounds isn't a little piece.
Anyone know where I could get his grill?
love the sound effects
Your home videos are much better than old ones from lab!
Great stuff! Do you still need to cut against the grain?
That vitamin R is really helping the vibe.
Does anyone know where to get that grill
Dog: I'll just yawn. It will make me look not as desperate. That will do the trick. Nobody can tell.
Burr grinders are the best for spices. They have the convenience of a spice grinder and the flavor extraction of a mortar & pestle
Maybe those really small ones, but one as big as his will have some major retention issues. It’s probably somewhat enjoyable honestly depending on what mix of spices you use though.
Love it… what is that grill
Damn that grill is dope! 🔥
Could we have a tour of your kitchen? It’s beautiful.
Please do a video on your grill.
That mallet is for woodworking, or to pound in plugs.
I cant decide if I save these because I wanna cook them or I want to show a realtor "I want all of this"
@8:08 😂😂😂😂 MEHHHHHHHHHHHHH this was funnier than i thought it was going to be
How have I mossed the last year of videos??? Thats awesome
should definitiley do more vids wearing your worn levis. looks epic!! keep ut the good work
While I love western style steaks (thick, juicy, tender, etc.) steaks like these from other parts of the world are also really good! Thin meats like these are used a lot in asian cuisine and is more of the norm over there
American* not western
@@dask7428 North american
@@ericachapin true my bad
@@dask7428 western makes sense though it isnt just americans who like tender and thick steaks.
Best video ever. ✌
What's the tradeoff of hammering vs Jaccard?
Tips from a mexican for carne asada:
Marinating is crucial. Citrus juice (tangerine, orange, lemon or lime, pineapple), worcestershire sauce, soy sauce, green onions stalks, And even beer work fine. 4-24 hours are good
Yuuup. I rarely see people use soy sauce in their carne asadas, but almost every carnicería i been to uses soy sauce.
@@newthrash1221 yeah, and cuts like tritip, flat iron or skirt steak because of its slimness they take the marinate better
Who makes your Santa Maria grill?
What kind of grill is that?
please answear my question ; can i roll the meat in the pasta machine to make i thin? the same machine use to make lasagna sheets ??
Please do a kitchen tour of your house and showcase your favorite old tools
Now that he’s doing the carne asada episode. I finally realized he looks like Marco Antonio Solis 🤣
I think I had this in Peru??? Usually marinaded in fresh lime juice and herbs, flash fried?
Ideas for beer replacement?
You had me at no sous vide
What kind of grill do you have?? I always wanted to know!
Argentinian style height adjustable grill/bbq
grants house is so vibes
Was this inside skirt steak or outside skirt steak? There's a very big difference. 😊
love the raindog
Omg Grant, I didn’t recognize you! 😆
So many sound effects provided by Grant on this one lol
Stop with the effects please.....
Is he the Keanu Reeves of cooking?
Can I apply the same technique to seitan?
Absolutely not.
Can you do hanger steak next?
"rotate remind" lol
Wears a Timex. I like this guy.
I can believe that I can see well done meat on American steak cooking channel
👍лайк, как всегда круто!!!
Kenji apparently lives in Seattle now. You should collaborate on a video (or 10)!
Chk chk chk chk chk
I'm too clumsy to make this. But it looks awesome
beautiful stove but...no range hood???
Who was the knife maker of the 20” chef knife. A link please
that looks to be a machete, and by the custom work on the back side plus what almost looks like a notched bottle opener at the base, it was probably custom fabbed. you can likely find a fab shop in your area that could do something like this, you’ll just want to get it sharpened before using it.
No the chef knife
dunno if i would consider skirt steak a "tough" cut, we use that everytime we make carne asada down here in SoCal.. i was excited to see some non-conventional tough cuts like the ones you mentioned
10:09 reminds me of Keanu Reeves
Love the soundeffects bro
He's always made some sort of whistle or noise. I've learned to expect it. :)
Love the recipe, just wondering how he washes that giant cutting board after
Cut a lemon in half, squeeze the juice onto the board, add a generous sprinkle of table salt, and use the "face" of the lemon to scrub the board.
Let it sit for a few minutes, then wipe & wash with a sponge & dish soap. Allow to dry fully, then condition the wood as you normally would using cutting board oil.
The citric acid in the lemon penetrates the wood & it disinfects the board quite well (it also can remove odors & sometimes stains).
*You can also cut each half into 4-6 pieces (depending on the size of the lemon) & run it through the garbage disposal with the hottest tap water your faucet allows to help clean the disposal & add a nice fresh scent.. 😁
Is just some partial surface exposure enough to impart the flavor of the citrus on the meat? I’m really partial to marinades not just for the tenderization but the flavor. Or is part of the flavor here just enjoying the meat for what it is.
I give him props for using chela
Thick, tough cut of meat? Yas daddy!
Nice avocado
We've taught you gringos too much it's hard to find the traditional cuts of beef we use at a decent price anymore same with avocados
avocados are literally everywhere
@Hunter Biggums Says the historically unaware anglo saxon
@@juliusebola9712 Yeah but they're about 2 dollars a piece when they used to be like 50 cents
@@charleyu5506 Avocados at my local grocery store are 78c each. The large ones are 1.5.
@@juliusebola9712 Yeah the big ones used to be 50 cents, they're 2.00 in my area
What kind of grill is that? ... and considering the age, I doubt I can get one easily, but what kind of coffee grinder too?
Jb Pritzker is missing his mallet.
I want an invite to the cookout, Grant!
He look like John Wick, if he was a stay at home dad who has 4 kids
💗💗💗💗
Jason Bourne's hammer
He cute as hell
He is isn’t he 😋 I wanna sous vide him
Great stuff ! But you know that "assada" means roasted in the oven right ? haha
Ghost on right window at sec 36
Keanu Reeves brother has a cooking channel!!!! The Red or Blue pill
Nice!! I usually make jerky from skirt (haha!! that sounds weird/funny?!?! Lol!!) I'll give the fillet and tenderise technique a bash ;)
The hand slicer dude....oh man, not without the safety holder....NOOOOOO!....I'll just let the tips of my three fingers tell you how stupid I was, my hands slipped off of what I was holding...it wasn't that I dared to slice it down that far....and that memory will stay forever...ouch, but a great thing it is, if your safe with it!
i only have to cook this once? hallelujah!
👍👍👍👍
So basically anything goes when it comes to what your about to misS steak & coOk delicious
L&G, John Wick of the cooks...
His steak looking fire like in charcoal fire 👌🏻
Man, Jamie Oliver has changed
I thought the guy on the thumbnail was Keannu
I love skirt stake, it´s definitively not a tough cut, i for the life of me cant understand how people have nor realized the amount of favor and how tender it is.
Awesome information as usual. you look good too man. However, i bought two of your Joule sous vied appliance. both broke. your support network sucks...still love you.
No sous vide? Blink twice if they're holding you captive.
One thing is that you can't break down connective tissue that quickly. Its the reason I don't get Korean bbq ribs. It takes a while to break down collagen regardless of how thin it's cut. tenderising is to do with temperature so you'd have to get that little piece of meat to about 2010f in minutes
I come here for the sound effects.