Steve, I love your show. I'm an Argentinean retired chef that lived in Italy, and I'm blown away how authentic your Italian dishes are. On a personal note, the authentic Chimichurri sauce is made with Parsley, fresh Oregano, Garlic, Crushed Red Peppers, Vinagre, Salt, and Pepper. (There is no lime or Cilantro in it). In any case, your skirt(we call " Entraña") looks spectacular! Thanks for so much great food!
Agreed! Limes and cilantro are typical of Mexican , not Argentine, cuisine. In Argentina, the meat is so good that many don’t even salt it until it’s done and on the table. Still, I enjoyed the video and will be exploring your channel.
I was watching other videos on skirt steak. I realized you have a video and was relieved. Finally someone who knows what they're doing! You did not disappoint!
I was craving steak this late at night, so I made this exactly as you showed and it was absolutely delicious. My husband and I loved it? Thank you again. I ate so much that I’m sleepy now. Goodnight 🥱
Dude this is some high quality shit. The style and editing are on point, the food looks incredible, and you've got loads of charisma. I think channel is gonna get real big. Keep it up man, I'm subscribing and can't wait to see more! Great work.
Great video. I honestly really enjoy that shot of you standing on your counter taking a picture each video. It's almost cathartic the way you edit it in. I also picture you doing it and it makes me smile, and hope you never fall. :) Cheers! Thanks again for the content.
I’m from Arizona and, around here all the Mexicans marinade their skirt steak. It is soooo good. The best pre-made marinade is called La Lechonera mojo criollo marinade. You can get it on Amazon or at many Mexican grocery stores. Try it. You’ll love it. Just put your meat in a ziplock bag with about a cup of marinade and let it sit in the refrigerator for a few hours or overnight depending on how intense you want the flavor. Then grill.
I wish instructors at culinary schools were just like you! Since I came across your channel, I've watched about 20 of these videos. Your passion for food (and all it entails) is palpable, your videos are uber-professional, and your knowledge of food is on point! Please don't be offended, but at :57 is my new screensaver...;-)
Steve, skirt steak is in my top 3 favorite steaks to eat. 2 minutes on each side is perfect. I found Skirt is great cutting with or against the grain. Thanks for sharing. Congratulations on the bigger grill
If you normally cut WITH the grain, and still find it enjoyable, then great. However, it will be even BETTER when it is sliced AGAINST the grain. No opinion. Just scientific fact.
Great choice. Full sized Weber is the best grill ever!!! Everything can be done on it. I have 4 of them and I wouldnt trade them for anything. Why 4? Sometimes I need the volume for more guests and to different type things at once.
I'm actually deeply offended at the amount of subs you don't have. This is better content than babish or anything in that realm. Hope you keep grinding.
Hi Steve! I'm Argentinian and you missed some ingredients in the Chimichurri. The base for chimi is made with 3 parts of parsley, 1 of garlic, 3 of oregano, 1 of red flakes, oil, vinegar, and, it's optional, some water if you want it a litte bit soft.. Then, the rest are additionals. You can add, as you like, some cumin, paprika, rosemary maybe. But i've never seen a Chimichurri with lemon or cilantro haha. What you made here is called Provenzal. I love your videos, keep on!
Up the lime, take out the vinegar, add some diced jalapenos, then marinate your steak in the sauce for 2-4 hours. Goes great in tacos, keeps the meat super juicy!
Skirt steak is so much less expensive than other cuts but when done properly (like you did) it is amazing. Nice video. Don’t tell too many people or there will be less for us.
It’s one of my favorites. Did you know that there are two kinds of skirt steaks, the inside and the outside? And one of them is more tender than the other? I just learned it but it made sense, I always would find certain places has tougher cuts
Love a skirt steak. Kinda gets a nice char on the edges. Your sslt and pepper or spice game can make those cfisp edges amazing. I thinknit reminds me of the top edge of a ribeye.
Omg. I was just browsing on RUclips trying to find something new and cool to make because I’m a beginner when it comes to cooking and I followed your recipe to the chimichurri sauce and ugh it is soooo amazing. ( I added more red wine vinegar to mine too lol ) thanks for the recipe! Definitely subscribed!!!
Can I recommend that instead of lighting your Coals with a firelighter, you get a small tin (Half sized tuna for example) , and pour some methylated spirits in it and use that to light ? It's cleaner burning and doesn't impart any chemicals onto your coals or food.
Love this channel. Always take good ideas from you. As a latino let me give you a better way of making garlic paste: use a wood mortar (pilón in spanish or mortero). Easier and faster than a knife. Keep up the good work dude.
I am obsessed with your channel/vids, so glad that I've discovered this gem!!! Please continue to bless the community with your knowledge and culinary gifts!! But answer this 1 question...what is the light blue canned drink I spy in background of many of your videos??? Brand and flavor please.....
Steve, if you dont mind and if it doesn't take to much time, will you please make a recipe and put it in the description? That way when I go to the store and get the stuff I know how much? Great video!!
Nurufx Productions thank you bud! It’s not hard bud it’s just more work and I’m maxed out right now, but I hear you and I’m thinking of how to cater to you guys because it seems people actually make my recipes. When you watch! Just have a note pad and pause and write down the ingredients for the time being!! I’ll figure it out soon.
ABC also do a custom fit 'grillgrate'. I very highly recommend this product. Boy does it get hot (700°?) But zero flare ups. Also brilliant if put in center of grill with S&S and Weber Rotisserie, Rotisserie chicken. The smoke (without wood) really flavours the chicken. Great video as always Steve.
Looks fantastic and great production quality! This is the first video I’ve seen of yours. Definitely seeing some Casey Neistat influence in the video. Subscribed!
Top notch Steve. I love skirt steak. Only found it once here, but it was so good. Never made chimichurri though. Have been meaning to since i have seen it made many times. Time to step up my game :)
Stephen, I am SO GLAD I watched you make the chimichurri sauce (albeit a little late) I am going to show vid to my cousin tomorrow. This will be way easier than her vitamix way. This way is more rustic and flavors won’t be too meddled and herbs won’t be too bruised. I’m so happy I learned this tonight. Do you always use that type of vinegar to make your sauce? Thanks, dora
Right!! I told you we'd take care of that problem today! When I make chimichurri I tend to use red wine vinegar. Althought, oddly enough, I've seen it made with balsamic vinegar a lot.
NOT ANOTHER COOKING SHOW like we talked about. Good people deserve good things. Stay focused brother. im always here to support yuh! Keep crushin it and lovin what you are doin
Nice video....but a true sauce uses a cleaner oil like vegetable or sunflower and more of it. FYI - oil olive is too expensive to use and it over powers the sauce or herbs try it with the other oils you’ll see the difference.
Steve, I love your show. I'm an Argentinean retired chef that lived in Italy, and I'm blown away how authentic your Italian dishes are. On a personal note, the authentic Chimichurri sauce is made with Parsley, fresh Oregano, Garlic, Crushed Red Peppers, Vinagre, Salt, and Pepper. (There is no lime or Cilantro in it). In any case, your skirt(we call " Entraña") looks spectacular! Thanks for so much great food!
Agreed! Limes and cilantro are typical of Mexican , not Argentine, cuisine. In Argentina, the meat is so good that many don’t even salt it until it’s done and on the table. Still, I enjoyed the video and will be exploring your channel.
P
Easily my new favorite cooking channel.
I was watching other videos on skirt steak. I realized you have a video and was relieved. Finally someone who knows what they're doing! You did not disappoint!
The style is a mix between cooking show and vlog. This is the future of cooking shows. Good job!
Hopefully not. Vlogs can stay on RUclips or, preferably, get in the sea.
I've been making this for years. It's one of my signature dishes that my friends love love love! I add jalapeños to my chimichurri and it's da BOMB!
I can watch u cook all day it’s literally therapeutic
I was craving steak this late at night, so I made this exactly as you showed and it was absolutely delicious. My husband and I loved it? Thank you again. I ate so much that I’m sleepy now. Goodnight 🥱
Dude this is some high quality shit. The style and editing are on point, the food looks incredible, and you've got loads of charisma. I think channel is gonna get real big. Keep it up man, I'm subscribing and can't wait to see more! Great work.
Thank you so much Nathan!! So nice to hear. Appreciate you! I ain't going no where!
Great video. I honestly really enjoy that shot of you standing on your counter taking a picture each video. It's almost cathartic the way you edit it in. I also picture you doing it and it makes me smile, and hope you never fall. :) Cheers! Thanks again for the content.
That’s so nice to hear! Really gives me confidence to trust myself. Thank you.
I have five grills... One of my favorites is my tiny hibachi! It's not the size, it's how you use it! 😎
Love your channel and recipes! ❤️
Great tip on cutting across the grain! I never really thought about it but that makes total sense.
Totally bud! The way you cut things matter for nearly everything!! That's why I emphasis knife skills.
Made this this afternoon, came out absolutely perfect. Thanks a lot for this recipe
I’m from Arizona and, around here all the Mexicans marinade their skirt steak. It is soooo good.
The best pre-made marinade is called La Lechonera mojo criollo marinade.
You can get it on Amazon or at many Mexican grocery stores.
Try it. You’ll love it.
Just put your meat in a ziplock bag with about a cup of marinade and let it sit in the refrigerator for a few hours or overnight depending on how intense you want the flavor. Then grill.
Love seeing these old videos after watching all your current content. Much love!!!
I wish instructors at culinary schools were just like you! Since I came across your channel, I've watched about 20 of these videos. Your passion for food (and all it entails) is palpable, your videos are uber-professional, and your knowledge of food is on point! Please don't be offended, but at :57 is my new screensaver...;-)
My Flank Steak is marinating in chimichurri.
Tomorrow it's getting grilled.
Then enjoy it, with some more chimichurri.
Thanks for the recipe! 👍
Bro you are the boss...with your techniques my wife and daughter see me as a genius thank you !
Super..love skirt steak with chimichurri sauce... Sometimes I broil the steak or pan fry.. but nothing is better than barbecue.
I made this tonight for Sunday dinner and it was sumptuous tasting!
I love your channel. I went from a propane grill to a big green egg! For some reason I still want a Weber like yours. The slow and sear looks sweet
Great video. Loved the garlic technique. Will most definitely be binge watching your vids.
Aw thank you! That makes my night! 🤗🤗
Steve, skirt steak is in my top 3 favorite steaks to eat. 2 minutes on each side is perfect. I found Skirt is great cutting with or against the grain. Thanks for sharing. Congratulations on the bigger grill
I actually cut it thinly along the grain when I make it for tacos. It sorta shreds nicely in a way. Thank you brother!
If you normally cut WITH the grain, and still find it enjoyable, then great. However, it will be even BETTER when it is sliced AGAINST the grain. No opinion. Just scientific fact.
Steve that’s an awesome video. BRAVO.
Appreciate it!! And thank you so much for the slow n sear! It’s gonna be great for me!
Great choice. Full sized Weber is the best grill ever!!! Everything can be done on it. I have 4 of them and I wouldnt trade them for anything. Why 4? Sometimes I need the volume for more guests and to different type things at once.
I'm actually deeply offended at the amount of subs you don't have. This is better content than babish or anything in that realm. Hope you keep grinding.
Haha, thats my favorite comment yet. I'm not stopping. I got goals ova here. lol
He definitely blew up in the last month or so. Will be at 100k in no time!
hell no. nobody is better than THE babish.
Though this is still a great channel.
Hi Steve! I'm Argentinian and you missed some ingredients in the Chimichurri. The base for chimi is made with 3 parts of parsley, 1 of garlic, 3 of oregano, 1 of red flakes, oil, vinegar, and, it's optional, some water if you want it a litte bit soft.. Then, the rest are additionals. You can add, as you like, some cumin, paprika, rosemary maybe. But i've never seen a Chimichurri with lemon or cilantro haha. What you made here is called Provenzal. I love your videos, keep on!
This looks amazing!! Nothing better in the Summer than grilled steak, chimichurri, and an iced cold one! Cheers 🍻
I couldn’t agree more!! Thanks for watching!
I liked the simple explanation! Great work a great job on the video quality!
Weber grills are perfect in so many ways.
the quality of these videos is on par with babish, can't stop watching them
Make sure you let him know you think that! He's not answering my calls...😂
Excellent looking meal. Great pick for a summer dish!
thank you for including the line about hating cilantro
Great video - and always fantastic background music!
Man, love to see your take on Churrasco Gaúcho. Well done.
Up the lime, take out the vinegar, add some diced jalapenos, then marinate your steak in the sauce for 2-4 hours. Goes great in tacos, keeps the meat super juicy!
Good looking grill - You can now make magic.
Its so big. Its new territory...
I give you a month and you will want a bigger one. I have number three on its way and I still want more.
I literally grilled only skirt steak for an entire summer and it was glorious. Great video. Slow N Sear is boss.
Love the skirt!! Thank you bud!
Going through your back catalog dude, always high quality.
Steve, keep on rockin! Best show …
I love the show man, your format and editing is great
Skirt steak is so much less expensive than other cuts but when done properly (like you did) it is amazing. Nice video. Don’t tell too many people or there will be less for us.
It’s one of my favorites. Did you know that there are two kinds of skirt steaks, the inside and the outside? And one of them is more tender than the other? I just learned it but it made sense, I always would find certain places has tougher cuts
So excited to try this tonight!!
Love a skirt steak. Kinda gets a nice char on the edges. Your sslt and pepper or spice game can make those cfisp edges amazing. I thinknit reminds me of the top edge of a ribeye.
Omg. I was just browsing on RUclips trying to find something new and cool to make because I’m a beginner when it comes to cooking and I followed your recipe to the chimichurri sauce and ugh it is soooo amazing. ( I added more red wine vinegar to mine too lol ) thanks for the recipe! Definitely subscribed!!!
So so glad to hear that! Hang with me and I’ll have you ruling the kitchen
Right on lol
If you're a beginner, enjoy. If you're a veteran, enjoy.
Te felicito maestro ,saludos desde Buenos Aires
My favorite food, this was as good as it gets
Awesome recipe and video, man. Love the intro/outros/cuts all very smooth!
Can I recommend that instead of lighting your Coals with a firelighter, you get a small tin (Half sized tuna for example) , and pour some methylated spirits in it and use that to light ? It's cleaner burning and doesn't impart any chemicals onto your coals or food.
:52 That's the part where I started bleeding.
Great video as usual. Awesome to see you rocking the ABC stuff.
Haha, didn’t have time to find a hammer. Thank you bud!! Excited evolve my game!! 20 more grills and I’ll be on your level 😂😂
Looks awesome Steve! Nothing wrong with any of that. I just my kettle too and I love it! Cheers brother!
Smokey Joe aint going no where! Thats the TRUE grillin while chillin. But I like my new toys too!
Heavenly! 😭😭
Steak looks delicious and that's really the best grill for the money. Great vid!
Thank you buddy! Appreciate that!
Love this channel. Always take good ideas from you.
As a latino let me give you a better way of making garlic paste: use a wood mortar (pilón in spanish or mortero). Easier and faster than a knife.
Keep up the good work dude.
One of my favorite meals.
You are in with the big dogs now. Got you a Weber and a SNS. You are set bro. Awesome skirt steak. Have a great 4th!
Haha!! Finally right? Thank you bud! You as well!
You're channel gonna blow up.
I make this all the time. I usually do it with flank steak. Great video, I like the new grill you got.
Thank you!! Actually just got another!
Perfectly cooked nice job.
cool. what kind of chef knife are you using in this video.
What would be the temperature of that grill? Would 2 minutes @ 230-240c/around 450f be okay? I'm using cast iron.
I just made this sauce and it was f’n amazing! 🍻
I am obsessed with your channel/vids, so glad that I've discovered this gem!!! Please continue to bless the community with your knowledge and culinary gifts!! But answer this 1 question...what is the light blue canned drink I spy in background of many of your videos??? Brand and flavor please.....
Vintage seltzer water...plain
@@NOTANOTHERCOOKINGSHOW kewl beanz, thx!!
Will do tomorrow!
Steve, if you dont mind and if it doesn't take to much time, will you please make a recipe and put it in the description? That way when I go to the store and get the stuff I know how much? Great video!!
Nurufx Productions thank you bud! It’s not hard bud it’s just more work and I’m maxed out right now, but I hear you and I’m thinking of how to cater to you guys because it seems people actually make my recipes. When you watch! Just have a note pad and pause and write down the ingredients for the time being!! I’ll figure it out soon.
ABC also do a custom fit 'grillgrate'. I very highly recommend this product. Boy does it get hot (700°?) But zero flare ups. Also brilliant if put in center of grill with S&S and Weber Rotisserie, Rotisserie chicken. The smoke (without wood) really flavours the chicken. Great video as always Steve.
That rotisserie I may need to get, that gets me excited.
You can’t beat a Weber kettle.
Got my mouth watering! The sauce looks really nice, but the pain with that chopping tough!...
Throw it in a blender! Pulse it. I like to show people you need the minimum to cook well. Anything else is gravy 😉
Best channel on RUclips my dude~!
Great choice in grills. You're going to love it. Great video.
Already in love! Thank you buddy!
Been watching ALOT of your videos lol, was just curious what do you listen to on those Airpods? :)
I bet it's celine dion :P
Anyone who pulls up a chair while grilling is alright in my books...great recipe!
David Parrish brought me here. Of course I had to subscribe and clicked that bell.
Appreciate that Mike!! Glad to have you here!!
Looks fantastic and great production quality! This is the first video I’ve seen of yours. Definitely seeing some Casey Neistat influence in the video. Subscribed!
Thanks so much!! Glad to have you here. And yes, definitely a big fan of casey, trying to cook family meals at 368 🤪
It’s kitty from narcos😍😍😍
This looks amazing. I think the 1-2 tbs. of red pepper flakes might be a misprint. I’m thinking it’s probably tsp.
Yup, I would have died at that heat level- I brought that down to precisely 10 flakes 😂
This was amazing
All right bro skirt state is absolutely awesome no doubt about it but you have the inside skirt and you have the outside skirt which one do you prefer
I don’t know man, I think I tend to gravitate towards the inside. I like it thinner. I find the outside can be a little tougher at times
In your videos, when you use salt, are you using table or kosher? Love the videos! Thanks.
Right now I’m only using sea salt and I’m using 3 different ones. Sea salt is the best
That was sexiest garlic chopping I’ve ever seen 🙈🤣✌️
Top notch Steve.
I love skirt steak. Only found it once here, but it was so good.
Never made chimichurri though. Have been meaning to since i have seen it made many times. Time to step up my game :)
Haha thank you bud! Chimichurri is one of my favorites
Thank you
I always enjoy your videos, keep up the good work! 😉
Thank you!! That's nice to hear! I certainly will!
Stephen, I am SO GLAD I watched you make the chimichurri sauce (albeit a little late) I am going to show vid to my cousin tomorrow. This will be way easier than her vitamix way. This way is more rustic and flavors won’t be too meddled and herbs won’t be too bruised. I’m so happy I learned this tonight. Do you always use that type of vinegar to make your sauce? Thanks, dora
Right!! I told you we'd take care of that problem today! When I make chimichurri I tend to use red wine vinegar. Althought, oddly enough, I've seen it made with balsamic vinegar a lot.
Nice new setup, Steve! Love my SnS. Great steak and video as always. Keep rockin it brother.
Thank you bud!! I'm glad my back yard is filling up nicely with toys
No lime mate
You forgot the oregano 🌿
Cheers
my dude!!! Glad to see you on the pit!!! #Cheers my man great break in video. i like the green too
🙌🏼 thank you brother!! Got the barrel smoker on its way! 🤪 I’m going crazy!
NOT ANOTHER COOKING SHOW like we talked about. Good people deserve good things. Stay focused brother. im always here to support yuh! Keep crushin it and lovin what you are doin
Holy crap, your voice sounds just like Ryan Gosling from the movie Stupid,Crazy,Love! 😆😆😆👍
Every video im staring at your hands 😊🤗🙌❤
Omg Steve looks so handsome in this video 🥰😂😂❤️
*giggles* tiny grill
I'm waiting for Tipsy While Grillin
That steak looks amazing. Can't wait to fire up the grill and try this recipe out.
Make the CC sauce the day before. Store in frig
Try marinating skirt/flank steak for 24-48 hours before cooking. You can thank me later!
I like your flix.
Niiiice. Did a video about Uruguayan cuisine including a chimichurri a few days ago 👌🏼
Shit man, how did I not tie that in!!!!!
NOT ANOTHER COOKING SHOW best sauce to go with meat btw
Good looking steak there my friend😉
Thank you my friend 😎💪🏼👊🏼
You look like the type of guy to speak to your food before you cook up some an A1 dish!
🍽️
So glad you watched! Thank you brother! Much love!
Nice video....but a true sauce uses a cleaner oil like vegetable or sunflower and more of it. FYI - oil olive is too expensive to use and it over powers the sauce or herbs try it with the other oils you’ll see the difference.