Skirt Steak Barbeque
Автор: Rafael Velazquez
Загружено: 2013-09-08
Просмотров: 14028
This is the first of a series of barbeque demonstrations on the härth patio. In this segment, I show how I prepare skirt steak. I start with a clean 10-ounce cut of beef from Sugar Hill Farm in Pine Plains, N.Y. Next I create a rub by mixing together salt, ground black pepper, cilantro (coriander), cumin, celery seeds, paprika and cardamom, which I sprinkle all over the steak. The cut of beef then goes on our barbeque, heated to 500 degrees by burning oak charcoal. As the beef cooks, I prepare an Argentinean-style chimichurri sauce by putting parsley, basil, cilantro, garlic, extra virgin olive oil and salt into my food processor. The cooked meat is sliced lengthwise, then cut into the sections by cutting against the grain. The meat is stacked on a plate and smothered with chimichurri sauce.
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