Tank Cooks Grilled Skirt Steak with Chimichurri Sauce

Barstool Sports

Frank The Tank

Transcript

00:00Alright, it's time for another episode of Tank Cooks.

00:03You know I got a recipe for Skirt Steak sent to me by Matthew MOTHERFUCKER.

00:11Mmm.

00:12Monja, monja, bon appetit, let's eat.

00:17It's time for Tank's Cooks.

00:20Bonja, monja, bon appetit, let's eat.

00:24It's time for Tank's Cooks.

00:27It's time, it's time, it's time.

00:29Alright, it's another episode of Tank Cooks.

00:32And today we're making Skirt Steak.

00:34And this recipe was sent to me by Matthew Lamontilla.

00:37Hope I said that right.

00:39And it includes a marinade that we're going to be putting for four.

00:43This is marinating for four to no more than 24 hours.

00:48So we're going to do a nice little marinade for this Skirt Steak.

00:51Which will be grilling.

00:53Always quite grilling.

00:55And we're going to start our marinade off with some orange juice.

00:59And we're going to mix it up in this blender.

01:04So let's pour in some nice orange juice.

01:08Yeah, that probably should be enough.

01:10Mm-hmm, mm-hmm.

01:13Da-da-da-da.

01:16Then we're going to put in some cloves of garlic.

01:21Well, these are already peeled and garlic, so I'll put in some garlic.

01:26La-la-la-la-la-la.

01:30Then we've got to put in some, uh, cumin.

01:35It says a lot of cumin.

01:37They want a lot of cumin in here.

01:38It says, uh, three tablespoons of cumin.

01:42So let's...

01:44That probably is about three tablespoons.

01:47Yeah, more or less.

01:50There we go.

01:51Nothing wrong with having a little bit more.

01:57We're also going to put in a little bit of accent.

01:59Because, hey, it's accent.

02:00You've got to put the accent in.

02:02I'm also going to put a little bit of this, uh, steak seasoning, uh, packet here.

02:09The Montreal packet.

02:22Of course, we'll put in a little bit of lemon pepper.

02:28Pop a little bit more lemon pepper than that.

02:33There we go.

02:34Then we need to get a, uh, hand-squeezed limes.

02:43So I'm going to put, uh, squeeze in some lime.

02:48We'll squeeze in some lime juice.

02:54Squeeze in a little bit more lime.

03:12Whoops.

03:13Don't want that to happen.

03:17Are they shooting at me?

03:26Is somebody shooting at me?

03:30Maybe it was just a car backfire.

03:33Now, we've got to get some, uh, cilantro.

03:38Mm-hmm, mm-hmm.

03:43So we've got to chop up some cilantro.

03:52So we'll use our, uh, chicken shears to, uh, cut up some cilantro.

04:05And then we'll be blending this all up, so.

04:08Next we'll put in a little bit of, uh, a little bit of fresh thyme.

04:30And some fresh rosemary.

04:40All right.

04:41Now we'll put it into our little blender here.

04:47Make sure this is closed.

04:49And let's blend this bitch up.

04:53Marinate.

04:54Marinate.

04:55Marinate.

04:56We are making a marinade.

04:57There we go.

04:58Mm-hmm.

04:59Yep.

05:00Our skirt steak.

05:01We'll put it in a zip lock bag.

05:16Like that.

05:23We'll take out our marinade that we just made.

05:31And pour all on top of it.

05:37All right, we'll slosh this around a little bit.

05:52And we'll stick this in the fridge for four hours.

05:56Now you can do it for four to 24 hours.

05:58You say don't do it more than 24 hours.

06:00And we'll take this out and we'll grill this up.

06:03All right, to go with our, uh, skirt steak, we're going to make a little chimichurri sauce.

06:10Chimichurri sauce.

06:11Chimichurri sauce.

06:12Chimichurri sauce.

06:13Chimichurri, chimichurri, chimichurri sauce.

06:16So, once again, we'll get to our blender.

06:20We'll pour in, uh, about half a cup of, uh, olive oil.

06:26La-la-la-la-la-olive oil.

06:29That's about half a cup.

06:32We'll put in some minced garlic.

06:39Here we gotta put in, uh, some oregano.

06:55About a teaspoon, uh, tablespoon of, uh, oregano.

07:02So, let's put it in.

07:04There we go.

07:05There's enough oregano.

07:06Of course, we'll put in some lemon pepper.

07:10Of course, we'll put in some lemon pepper.

07:20Of course, we gotta put in the accent.

07:25There we go.

07:26Toss in a little basil.

07:27Toss in a little basil.

07:32There we go.

07:33There we go.

07:34Toss in a little basil.

07:35There we go.

07:36There we go.

07:37There we go.

07:38No.

07:39There we go.

07:41Also throw in some red pepper, just to give it a little extra zing, here we go, a little

07:53bit of red pepper, toss in a little paprika, some black pepper, some salt, a little salt,

08:10some parsley as well, this is a cup of parsley, well, we'll get rid of that, now pour a little

08:27bit of cilantro in there, just to balance it off a little bit extra, a little bit of cilantro,

08:37there it is, cut these in again, yeah, there we go, there we go, there we go, all right,

08:49we'll blend this up, oh, we just had to put a little bit of red wine vinegar, I don't really

09:00like vinegar, so I'm not to put much in, all right, so we'll blend this up, la la la, chimichurri

09:16sauce, chimichurri sauce, chimichurri sauce, want to store in a nice little airtight container,

09:35all right, there's our chimichurri sauce, on the grill again, gee, it's great to be out

09:57on the grill again, while the grill heats up, we'll put our potatoes on, of course, as

10:04let's take a look in, and put things around, got a little bit of a flare up here, let's

10:27turn the potatoes, turn the corn, now the steak's not going to take that long to cook,

10:49so we basically need to cook all this up first, and then we'll put the steak on, all right,

10:53all right, the grill's reached about 450, this heat is looking good, one looking good, it's

11:06time to put on the skirt steak, put on the skirt steak, da da da da da, da da, da da da,

11:21All right, here we go, we got the skirt steak, it's on, and it is cooking.

11:30Okay, this thing isn't connecting today.

11:44Okay, here we go.

11:49Okay, we can get this corn off now, I think.

12:19Let's flip this one more time, I think we're getting close to that down.

12:26Ooh, nice little flare up.

12:33Skirt steak, skirt steak, we are making a skirt steak.

12:37I think we're done.

12:38I think we're done.

12:39So let's take this off.

12:44And then we'll have to rest for about five minutes, and then we'll be able to serve up and eat up this nice skirt steak.

12:51All right, let's see how this skirt steak came out.

12:58Of course, we've got to cut it.

12:59Let's see how this skirt steak came out.

13:00Of course, we've got to cut it.

13:01You see inside of it.

13:05And good coloring.

13:06Good coloring.

13:07Of course, unfortunately, our probe wasn't working on it.

13:08We've got to cut it.

13:09We've got to cut it.

13:10And then we'll be able to serve up and eat up this nice skirt steak.

13:12All right, let's see how this skirt steak came out.

13:14Of course, we've got to cut it.

13:15We've got to cut it.

13:16We've got to cut it.

13:17We've got to cut it.

13:18You see inside of it.

13:21And good coloring.

13:29Good coloring.

13:33Of course, unfortunately, our probe wasn't working today.

13:39And if you want, you can put on some of this chimichurri sauce.

13:56So, it's time to plate the meal.

13:59Time to plate the meal.

14:02Time to plate the meal.

14:04So, if you want to put a little bit of chimichurri sauce on, you can.

14:07Here we go, a little chimichurri sauce.

14:10Here we go.

14:12Time to plate the meal.

14:17Time to plate the meal.

14:21All right, let's see how this tastes.

14:24Our skirt steak, our chimichurri sauce.

14:29Not bad.

14:30I'm not a big fan of the chimichurri sauce.

14:32I'll tell you the truth.

14:33But the steak actually came out pretty decently.

14:34So, it is, of course, a big hit.

14:36So, thanks again to Matthew Lamontia for sending this recipe.

14:38And if you want to send me a recipe, njtank99 at gmail.com.

14:45If you never know, I might cook up something you will own.

14:46Anything you send me.

14:47So, keep sending recipes.

14:48Uh, grilling season might be coming to an end soon.

14:50But soup season is coming.

14:51Matthew Lamontia for sending this recipe and if you want to send me a recipe njtank99 at gmail.com

15:02if you never know i might cook up something you will use anything you send me so

15:08keep sending recipes uh grilling season might be coming to an end soon but

15:14soup season is coming and uh you got many more recipes to go

15:21till next time manja manja bon appetit let's eat

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