Jacques Pépin's Inexpensive Steak Recipe | KQED

Are you a master of leftovers? In this episode of Today's Gourmet, Jacques Pépin makes a delicious meal using ingredients he has on hand. He starts with a rustic and hearty pea soup made with leek and potato and other ingredients from his garden. For the main course, Jacques makes a classic grilled triangle steak using a "Butcher's cut" and served with peas, carrots, and herbed butter. For dessert, try his stewed plum and pistachio in filo recipe.

This episode is packed with kitchen tips including how to pick an inexpensive cut of steak, how to make flavored "maitre'd" butter, how to shell peas, and why frozen peas are okay in Jacques' book.

In This Episode:
00:00 How to make leek, potato, and pea soup
4:49 Jacques Pepin shares beans and peas pulled straight from his garden
9:23 Jacques Pepin breaks down inexpensive cuts of steak including shoulder cut steak, oyster, skirt, and onglet
10:59 Grilled triangle steak with peas and carrots recipe
12:42 How to make herbed butter
16:35 Stewed plums with pistachio in filo dough recipe

Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 20, 1992. Thrifty Kitchen
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.

The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​

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