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.
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!
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.
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!
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!!! 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!
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 RU-vid.
"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
Every time I'm looking for a new and impressive recipe I always search RU-vid for something you've done. I've never been disappointed! Thank you for your awesome videos and I love your easygoing cooking style.
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.
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!
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 .
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!❤🎉🎉🎉
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.
Smile on my face again and again! More steak videos please. Not just a BBQ grill, but fish and steak Surf and turf! Thanks for advising on the outside belly. You're amazing Chef St. Pierre.
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. 🥰
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.
Back in grade school after school I would watch cooking shows, I am glad to add you to those great chefs, it was the sixties, Graham Kerr, Paul Prudhome, Julia Childs, Justin Wilson so many others that I actively remember and sporadically remember, your skills and knowledge look great, glad to have found your channel, we are never too old to learn...
Anytime I try a new type of steak besides my normal rib cut or tenderloin I find myself jumping on youtube and searching for Chef Jean-Pierre. You sir have become my cooking library lol. Your recipes are the best!
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!
Dear Jean-Pierre, I love everything you make! So happy to see you making these wonderful videos, so we can learn from you! It is just as good now as it was years ago in the Left Bank! Merci Beaucoup, mon ami! God Bless you!
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!
My Friend! This video is MOST EXCELLENT! Often when I have a party (especially in the summer during traditional grilling season) I will make an appetizer, and just put it on a clean cutting board for the guests to nibble on while the main course is cooking. Not quite a charcuterie, just a little something. This is a very quick, delicious, apatite builder, and really gets the guests ready to enjoy our delicious entrée. I haven't made this particular dish yet, but it's going to happen this weekend! You sir, have made my house the "go to" place for wonderful parties and get togethers because you help me create delicious. Thank you for improving my skills. Thank you for all you do, Bruce
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.
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.
Hi Chef Jean-Pierre, I just want to thank you for your videos, full of experience, great pedagogy of cooking, and humour...it is very precious and it feels good!!! Long live the Chef!!!! Philippe Noireaut, Montréal, Québec-Canada
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.
Excellent. I am going to do this right now. I bought some beef from a local rancher here in Florida and I have a fantastic looking piece of Outside Skirt.
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
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 😊
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!
Afternoon Chef J-P, the skirt steak looks amazing so does the marinade. Not complicated or unobtainable ingredients. All the right sauces and herbs to complicate each other. The potatoes also look to make this complete. Thank you for your teachings, it is much appreciated by all the viewers. Go well, kind regards.
