How to Make Grilled Flank Steak with Basil Dressing and Fresh Tomato Galette
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- Опубликовано: 25 июн 2021
- Test cook Lawman Johnson makes host Julia Collin Davison foolproof Grilled Flank Steak with Basil Dressing. Next, equipment expert Adam Ried reveals his top pick for herb keepers. Finally, test cook Christie Morrison shows host Bridget Lancaster how to make a show-stopping Fresh Tomato Galette.
Get the recipe for Grilled Flank Steak with Basil Dressing: cooks.io/3pTTnB1
Get the recipe for Fresh Tomato Galette: cooks.io/3xoPqH6
Buy our winning herb keeper: amzn.to/3pXjR4k
Buy our winning food processor: cooks.io/2Nji0pD
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Lawman's manicure is perfection!
More of this guy, please!
Eeeew!😩
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They got him to avoid a Bon Appétit situation.
@@TheMario2k7 Handsome choice!
God no! He has about as much personality as the cutting board he used to cut the steak. Zero state presence. Bye bye!
finally a respectful and professional youtube channel that also bring nostalgic memories of 90's cook shows love it absolutely love it! keep it up
First things first... I am very, very very happy to see Mr. Lawman doing more cooking. His talents need to be seen more. (Tip for Mr. Johnson, loosen up and relax. You've got the job and you're a very integral part of the ATK/CC/CI family... You have fans out here. Ms J & Ms. B, ladies, I am so happy you all are here teaching us some fantastic recipes. Thank you.) For the basil dressing, I am not a fan of olive oil, so canola oil would be better for me. Also, I like my beef well done. This grilling technique is going be great for me. Ms. B, you and Ms. J as co-hosts(hostesses), BRILLIANT!!! I fell in love with these shows the very first time I watched them. THANK YOU ATK/CC/CI!!!
Definitely agree about Lawman. I kind of feel that way about most of their newer chefs….I love the banter of Julia and Bridget but these newer people don’t match that. Which is distracting. They’re too wooden and stiff. I don’t really think Lawman is cut out to be in front of the camera frankly.
Love love love your show.both of them.you guys are great!
Combine for a perfect summer supper! Thank again Cook's Country!
Both of these dishes has my mouth watering, also both presenters did a wonderful job. Thank you for sharing💓
Bridgette's face at 21:50 - 21:51 seriously needs to be a meme...
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As the sound of the crust was cut, I had one overwhelming thought: Ahhhh! That looks lovely! Then I remembered the steak portion of the show, so I will say, “ALL of the recipes look wonderful!”
I made the flank steak recipe yesterday, making some grilling adjustments for a reverse sear since my pellet grill doesn't do direct and indirect cooking per se. In this case, I grilled the meat at 250 degrees F until the steak reached 110 degrees F, then removed it from heat, cranked the grill up to 475 degrees (basically the temp on the grill shown on camera) and returned the meat for grilling, looking for a couple of minutes a side until the inner temp reached about 126 degrees. I ended up having to do a bit longer than that and you can't get a real char at that temp for that little time (I might raise the temp and lower the cook time). But the consistency of the meat was yummy for what can often be a chewy, unappetizing cut of beef. My family asked me to make it again sometime, which is always a good stamp of approval. I also substituted carmelized onions for the shallot since I didn't have a shallot available.
The adventure game ads running alongside this are really hysterical.
This channel cures my anxiety 🤗
I love this episode!! Both recipes look fabulous!! 😋
I've made Chef John's tomato galette a few times and it's so good. He uses goat cheese. I'm stoked to try this version though.
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I bought the Coke & Mason herb keeper about two years ago & love it. Your test is 100% spot on.
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That tomato pie looks fabulous! Gotta save this video so I can make this pie.
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Thank you 🙏🏻
ATK, Hello, BOTH OF THESE are worth my trying , FLANK STEAK, I have done different ways , I’ll try this with the sauce, , the galette ,I never made, now I’ll try THANKS ,,🇺🇸🇺🇸🇺🇸🇺🇸
I just got home from my local organic farmers market and picked up some beautiful tomatoes. If it weren’t supposed to hit 108°, I would try that galette . Instead, I’m going to break in my new Vitamix for gazpacho and strawberry daiquiris. :)
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I love watching America test kitchen. Keep on cooking.👍
Christie is so great!!!!
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Truly and outstanding and easy recipe to make. I've made this several times but never with dijon mustard -- next time!
I love the chefs enjoying their recipes! Delight in your talented work.
I love tomatoes anything.
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If you have a good window to put them in, live herbs are the best. I have a basil plant that has been growing over a year!
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ATK;;HELLO, gee BOTH, of these items today are really worth my trying to make,, THANKS,SO MUCH !;;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸
Can’t wait to make!
With the grain = along the grain, Against the grain = across the grain, for those of us that don't speak Chef.
Lawman Johnson is great onscreen. Low key and charming, but very authoritative. Much better than the on-screen disaster Ashley. Give us more Lawman!
intro ladies = mad steez IMO
COLE & MASON Fresh Herb Keeper. Followed the link. $29.00. Grrrr.
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Great job Lawman that steak looks delicious.
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Thanks for the recipe! What is the best indoor grill to buy?
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Dry rub: 2 teaspoons sugar. Half tsp salt. Half teaspoon pepper. (2.5 grams sometimes called a level teaspoon.)
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Welcome to the ATK family!
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I’m hungry now
My man crushed that steak. Great recipe. Great cook.
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That pizza 🍕 looks so delicious 😋
Thank u I learn so much from ATK👍
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For the tomato gallet, what can you substitute for the mustard? I have someone in my household who is allergic to mustard but I would like to make this dish.
Maybe a horseradish sauce would work?
Sugar ions when they melt are still not small enough to penetrate meat! Only the salt ion is capable of penetrating meat.
Lawman is 🔥🔥🔥. Julia's makeup was on point this episode!
Eeeew!!😩
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Lawman is gorgeous 😍
This channel is amazing
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❤❤❤
They hired this guy to avoid a Bon Appétit situation.
You definitely need a lot more miard reaction. That’s not a lot of brown crust. But I’m sure it’s tasty because you can’t cook flank steak too much or it’ll be tough as heck
How is 3 ounces only 3/4 of a cup when a cup is 8 ounces, wet or dry?
A cup measures 8 fluid ounces which is a volumetric measurement. When she says 3 oz of cheese she is referring to its weight. That weight of gruyere cheese measures 3/4 cup by volume. Confusing, isn’t it. When I was in grade school I was told we’d be eventually converting to the metric system. 50 years later I’m still waiting.
"mmmmMMMMMMmmmmm"
-Mmmmmm Mhmmmmm
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He said it would be too salty if longer than 1 hour in the fridge and later she said overnight is good thing!
Wrong. If left longer than 24 hours it will be too salty.
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South Africans braai-ing since forever and ever, literally 😎😃
say: br-aai br-(letter) i
how to s tare caliry
Why not pre-roast the tomatoes in the oven for a bit to remove the moisture, instead of adding a bunch of salt; not needed with FRESH tomatoes!?
Herb maker is $30 not $17.. False advertising
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Gas Grills, anything Gas is Good enough for me 🤗
*Hank Hill has entered the chat*
FAKE FIRES. NOT GOOD. NATURAL FIRE IS BEST. GAS IS NO GOOD 😦😧😧
To each their own. Charcoal and all the stuff in it and in the lighter fluid causes cancer. Too much carbon monoxide goes on your food. I prefer gas and I'm sticking to it. Sorry, but I'm entitled to my own preferences.
@@ALLBOUTTHUGLIFE Coal fires have been safe for millions of years. So you're Wrong. We added natural hickory woods for amazing flavor. Sad you never know a truly amazing Steak. So tender we cut it with a fork. Gas doesn't give you that.
@@ALLBOUTTHUGLIFE I take it you’ve never used a chimney starter? It’s much better and safer than lighter fluid.
1.25 mil subs, a once beloved TV show and not even 10k views. How time change.
After while crocodile. 😁
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8 WEEKS it would keep herbs fresh!!!??? What planet are you testing these on? 8 hours, let alone 8 days is an incredible win in this house. That' even using your ATK damp paper towel and open bag method. If we buy fresh bulk herbs at the store on the weekend, we consider it a major win if they are viable for Thursday meal use. Would love to see a time-lapse video of those 8 week herbs - no special nuclear radiation used??? :-/
Don’t marinade???? I’m so confused 🤷🏼♂️
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*sees red and dark pink when steak is cut* Me: " Eeww! It's raw!'"
@@sandrah7512 I'm one of THOSE people who see red and dark pink meat and immediately turn my nose up at it. It's my preference to have food that is cooked completely. Not burnt or so dry it's inedible, but well done. Everyone has their own likes and dislikes.
@@sandrah7512 ...and the ORIGINAL COMMENT was meant to be a JOKE. The second one was an attempt to explain my preference. What's wrong with you?
I’m just here to say that if the marinade only penetrated the surface it couldn’t break down the muscle fibers. Secondly why don’t you just use a mallet to make the steak an even thickness? You’re making this too complicated. Thirdly a gas grill isn’t the best way to cook any steak.
The fuzzy flare subcellularly blush because month effectively whistle per a sedate character. spotless, zealous cicada
Lawman is fine af 😍
Eeeew!!😩
@@Stephanie-vn6ir eww yourself hunny....that man is everything
@@robynkrest8178 NOT!!😝
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I love Julia And Bridget, but damn, these newer people they have on here are boring as hell. Too wooden and uncomfortable in front of the camera.
Is he... The only colored person in ATK?
Why, oh why are you covering a steak with plastic wrap and promoting surface moisture instead of letting it sit in the fridge on a wire rack, uncovered?
How about showing us people that like well done meat some recipes.
Reminds me of this clip from “King of the Hill”
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You can follow the exacy same steps:
2 min on each side with it all on the hot side of the grill
Rotate and flip every two minutes until it's as done as you want it
After you get an idea of your grill, you'll just have a feel for when it's done or you can get a meat thermometer and temp the thickest part of the meat. There should be easy to find charts online for what temperature is what doneness or one might also coming with your thermometer
@@msjkramey Thank you I'm new to grilling my husband always handled that. But I decided to give it a try with my trusty old charcoal grill wish me luck lol
@@CALI2013 once you start grilling, you'll never go back inside to cook, lol. My family grills in all weather, all times of the year. ATK has a really simple, beginner-friendly kabob recipe that you should check out. It's shrimp, mushrooms, onions, and bell pepper. You can also get a grill basket instead to cook smaller things like shrimp or smaller veggies alone without having to skewer. Have fun!
Get rid of Dan and replacing with this guy! Much better!!!
Isn't this just a remake of another flank steak recipe? Not even much of a recipe .. sprinkle spices... bbq... mix salsa... serve. How amateur.