Gordon Ramsay’s Skirt Steak with Chimichurri & White Bean Chorizo has all you desire for your summertime grilling. Recipe - https://jigint.com/bTipPA
https://hellskitchenrecipes.com/gordon-ramsay-skirt-steak/
It's juicy, full of flavor, and effortless, simple to prepare the Espelette pepper seasoning, which is a posh French pepper that you buy from online retailers.
0:00 Gordon Ramsay Chimichurri
2:00 Gordon Ramsay Chimichurri Recipe
4:00 Gordon Ramsay Chimichurri Skirt Steak Recipe
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0:00
How do you describe skirt steak
0:01
It's tender, it's soft, and it is absolutely delicious. It's not a steak that you cook well done
0:06
So we season it first and marinate it. Get up to room temperature, salt pepper
0:10
and then we lift that flavor with this. This is magical. It's Espelet
0:15
It's a really unique pepper from France, and it's spicy, it's warm, it's packed with flavor
0:20
The way it tenderizes, skirt steak is incredible. Gently rub Espellette in to the steak
0:27
Take your knife and just literally make little inserts on top. And what this does is it sort of tenderizes the steak. Just hit the surface. Roll it over. Again, salt, pepper, olive oil, Espelette, and just gently nick in. Just gently, little grooves. And what happens now is that that starts to open up the steak. It allows it to absorb that kind of marinade. Put a bit of heat into the steak. It takes four minutes to cook. Literally two minutes each side. And then you let it rest. Cook this steak at room temperature. It needs to relax. It got a lot of muscle in there
0:59
Like I said, it's a rare cut. And there's only three to four skirt steaks from each cow
1:04
so you can see how price it is. From there, onto the grill. Get that grill nice and warm
1:08
Make sure you've got all that marinade running through there and then on
1:13
We do this quick and easy. You don't hear that noise at the beginning, and you don't lay that down
1:17
Take your tongs. They go in between each one all the way along And that pushes that steak inside that grill It caramelizing the pepper It rendering the fat and it tenderizing the skirt steak so quickly
1:31
You'll see the actual marks from the grill. Almost like you get a stamp on the back of a cow's butt
1:39
You own that mark and that's the flavor. Lift up. Oh, Lord
1:44
Come on. Seriously. Back down. Lay it beautifully on there. Get your stamp
1:49
On the other side of the butt now, in, in, in, in, in
1:53
Two minutes each side. And then it's all about the resting. Now off she comes
1:58
Oh boy, and lay that to rest. That is it. But there's more
2:02
Now, Chimmy Churry. Start off with your garlic. Nice pinch of rock salt
2:06
That blisters and tears up the garlic so quickly. A touch of sugar from there
2:11
Base in and then just hammer down. And that rock salt and that sugar starts to create a reaction
2:19
breaks down the garlic so quickly. In seconds, you've got this amazing puree
2:23
and the sugar takes away from the harshness of the garlic. And look, in seconds, you've got this beautiful
2:28
coarse, rough garlic puree. From there, add fresh oregano in, fresh dill, in
2:33
Get your mint leaves and just rip your mint in, tear it up
2:38
And then from there, coriander, tear that up in. And then finally to give that nice sort of earthiness your fresh parsley Now tear that in there Touch more seasoning on top And then the zest of a lemon So you can see we making this fragrant incredible chimituri
2:53
Once you've taken all the zest off, squeeze the lemon juice in. Beautiful
2:57
Now, back in there and start to mix it up again. I don't want this super fine
3:02
I want it quite coarse, and the rock salt and the sugar starts to break down
3:06
all those herbs. Beautiful, from there, olive all. Put the olive all into it sort of just
3:12
Just underneath all those herbs and then one final twist. Look there
3:18
I mean, incredible. Once that steak has rested, I think the steak over
3:22
Chimmy Churry on. I'm gonna just spread that over the steak, nice and thinly
3:26
I don't want it too strong, I don't want it too overpowering, but I'm just sort of masking the top of my steak
3:31
And the steak sits and relaxes. The flavor that chimichuri going into that skirt steak
3:36
is just incredible. Push that down and let that sit there. I mean, wow, delicious. Delicious
3:42
When I think of the garnish for the skirt steak, it needs to be robust. I'm gonna do like a white bean, a chorizo fricasse
3:48
First off, I want to get the flavor that Shrezo out. So I've diced it. It goes into a cast iron pan to break down the fat
3:54
Look at that. Srezo, 35% fat, so it literally fries its own fat
4:00
And the flavor coming out of that is incredible. Shalots in, garlic in, let that cook out
4:06
The shallots and garlic absorbing all that flavor from the Srezo Amazing Amazing Now in with the beans I want these beans to sort of get all nice and waxy and bring this little friccassee together As the pan starts to get dry on the knee
4:18
couple of tablespoons of chicken stock. In. That looks incredible. Now bring that up to the boil, turn down the gas
4:25
and start dropping in my rainbow chart. That gives it a really nice sort of zinc
4:31
almost like a great, robust spinach. Fold that in and let that cook out
4:35
And once all that stock is reduced, The beans absorb that stock
4:38
and it just becomes a really nice, delicate sort of fricasse. How do we get that even richer
4:42
Touch of butter off with the gas, and just drop in little cubes of butter around
4:47
And then look, just fold in that butter. And as that butter melts, it just puts another layer of richness into those beans
4:53
All those cannolini beans now have absorbed that butter and makes it so tasty. Great
4:59
Time to serve. First off, take those beans onto the plate. With the skirt, just..
5:05
Just slice very carefully down. Just look inside there how pink and juicy and tender that is
5:14
Lift that up and just place that around your beans and take a teaspoon of your chimituri
5:21
and just hit the plate and then one final hit over the top
5:25
So it's cascading down. And that is my insight to the chef's secret
5:29
to why the skirt steak is the chef's number one dream cut. Beautiful
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