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.
Gosh! Three years later, I am rewatching this video. I canNOT eat steak (beef), but my mouth is certainly watering as I see that meat drizzled with that dressing! That meat looks amazing!
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.
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 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. :)
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 ,,🇺🇸🇺🇸🇺🇸🇺🇸
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.
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.
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
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.
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??? :-/
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.
@@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.
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?
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!