How to Cook Flank Steak from Field to Plate | Our Secret Flank Steak Roll | The Bearded Butchers

[@Corlew762]

As a butcher myself these last few months have been the busiest in my career, And I just like to thank all the other meat guys out there For working every day through this Pandemic to help people eat.

[@robertthibodeaux4435]

Is flank,skirt and fajitas the same thing?

[@Corlew762]

@@robertthibodeaux4435 Flank and skirt are different cuts of meat, You wanna use skirt for fajitas

[@Corlew762]

@Pablo Escobar yes we had almost nothing coming inchicken beef and pork at one point are box was completely empty whatever came in go's out nothing for back up. Now were doing ok but its starting again with people going crazy.

[@davidhickenbottom6574]

So glad I've been out of retail for 15 years. You poor guys got killed well I'm sure you got huge bonuses. Or a gold star on your pay stub.

[@davidhickenbottom6574]

@Pablo Escobar That's horrible this country is In real danger.

[@chrisv3863]

Its 6 a.m. where I'm at and I'm starving as hell now

[@ralphdavis9670]

Chris V, you took the words right outta my mouth.

[@hafstarapparelvizion8857]

Do you guys sell shirts online?

[@TheBeardedButchers]

beardedbutchers.com/collections/bearded-butcher-apparel

[@soloban81]

Lordy that looks delicious. I’d slap a couple corn tortillas around one of those slices and have some fajitas.

[@rmlrl1971]

Just made flank stuffed with mozzarella cheese, spinach and sauteed mushrooms. So good.

[@esco7106]

That sounds too fire🔥🔥

[@markymark6918]

that sounds fantastic... Will have a look at doing that!

[@nolan8805]

bro that guy walking out of the store like a dear in head lights lmfao

[@jamesmcauliff817]

lol he was about to run back inside. Shook.

[@insanenative445]

Bahahha

[@matty6848]

I know. I thought the same🤣🤣

[@CosmicStargoat]

Dear?

[@cugehock9986]

At first I thought he really caught all them kids drinking I was like oooooooh they gon get it. Lmao

[@patricemasse4821]

I own a restaurant and starting doing my butchering. These guys have been a great help. Long live the Bearded Butchers

[@ramiromedina5339]

Muy vuenos videos señor veo diariamente varios de ustedes cuidense y resiban un saludo desde Aguascalientes Mexico 😃👍

[@jaytomson7052]

Very good videos sir, I see several of you daily take care and receive a greeting from Aguascalientes Mexico

[@TheJagdog]

“When im gonna grill something I’m going to come in here and pull it off of one of these carcasses.” Yup I go in my freezer and just pull out a half a cow to and chop off some muscle groups for the ole grill xD

[@sleeperyjeemtoybox]

Nice to see another butcher using an old fashioned smooth steel, the other two butchers in my shop use the rougher diamond type and they wear through a boner a year.....numptys. Love that twine dispenser by the by, makes my bucket under the table look very shabby.

[@anotherbluenova6358]

Do your animals come from local farms?

[@TheBeardedButchers]

Always!

[@romanhengstler9946]

Sehr gute Arbeit.Du bist ein Meister der Schlachterzumpft. Danke und viele Grüße aus Deutschland.

[@jaytomson7052]

Very good job, you are a master of butchering. Thank you and best regards from Germany.

[@romanhengstler9946]

Danke. Mach weiter so.

[@markbridle9329]

Hello lads, sat on the South West Coast of England. Locked down and cheesed off, your flank roll looks fantastic. What temperature should it be at the end of cooking for medium rare? Love the videos, I miss going to America, its a great place with good people. Thanks again for breaking up my boredom..

[@TheBeardedButchers]

(135°) Thank for watching!

[@14Macca]

Fahrenheit

[@oscaramaya8599]

Delicious

[@ganeshmohansingh8868]

Very nice...mouth watering...

[@oscaramaya8599]

👍👍

[@sly9263]

If I was that customer and I saw/smelled you grilling on my way out with the camera I would have totally walked up and asked to try some lmao

[@donniepoole595]

Pork tenderloin 👍

[@TheRVConnection]

Great way to cook flank steak! It made me think of German rouladen, which you could do with this as well. Spread with mustard, chopped pickles, raw bacon pieces, then put in the oven!

[@TheBeardedButchers]

Oh wow! That sounds mouth-watering -- definitely will give it a try. 😉

[@pngdlcgmng8069]

Is flank the same as skirt ?

[@brianaustin2135]

Got a Victorinox flex boning knife last year for Christmas and use it all the time in the kitchen! Including to break down two white tails this fall and it’s an amazing blade...used a German boning knife before and this one is way better

[@TheBeardedButchers]

You know it! Thanks Brian!

[@johnwarkentinnikiskialaska8364]

Yummy 😋

[@yiagoulas]

AWESOME VIDEOS GUYS...everything looks absolutely delicious...one little note...PLASTIC FORKS? NO...JUST NO...use proper silverware ...the plastic stuff immediately threw me off. Keep up with the great videos

[@tayyabshah8147]

❤

[@mackenzieowens3097]

I am so damn tired of other people trying to nip pick Butcher's that are trying to do their job and if you don't have anything you're saying you wanna say about it then buzz off

[@TheBeardedButchers]

We highly appreciate this, Mackenzie!

[@stephenlangdale1380]

think i will try that tomorrow as i am in the uk . but will use blue cheese. keep up the great blogs

[@DavidGarcia-sx8th]

Down south in Laredo TEXAS we use the flank stake in a slow cooker and use it in taco's....

[@jacobygonzalez7393]

Flank in a slow cooker? How well does that turn out?

[@ignatiusjk]

I would love to trim flank but I flunked flank. Who knows where that's from. Free side of beef for who ever knows.

[@davidbezette2699]

History Of The World, Mel Brooks.

[@1u5t1n]

Lol at the guy with the knife sharpening critiques. Dude, even if that was the case and metal shavings fell on the meat, guess what. Steel isnt polonium 210.

[@jonathanwalters2176]

The sharpening steel doesn't 'sharpen' a blade though, at least not by removing material on the blade. It hones a blade by aligning all the micro flaws in the blade. To sharpen by removing blade material, you need to use stones.

[@MRxr400]

@@jonathanwalters2176 common mistake people make when they've not been in the trade as a butcher.

[@billybatesjr1837]

Okay I’m Hungry !! Can’t wait till I’m out of this nursing home rehabilitation center to BBQ MYSELF A PORTERHOUSE STEAK !! I’m in Michigan not too far of a drive I’m probably going to drive to your butcher shop to get my steaks !!!!

[@tayyabshah8147]

Sir bison salater video

[@brianregan1]

what is funny and infuriating to me is someone thought they would make a comment about the metal flake going in to the food just to complain. YOU are the professional, YOU know what you are doing and it is YOUR family who is eating the food that YOU are preparing . everyone is a critic..... how bout you complainers just enjoy the video's gain as much information as you can and keep the complaints to yourself until it is YOU who are going to be eating the food. damn man.... let the professionals handle it and relax!!!!!!!!!! LOL seriously though people complain entirely to much about things they are clearly not effected by by any means at all.!!!!

[@cliveramsbotty6077]

calm down pal

[@pchandrasekaran1595]

The irony in that last sentence... lmao😂😂

[@nmgirl2522]

Cream Cheese, Green Onions, and Real HATCH, NM Green Chile😁!

[@Able_Cylon]

You read my mind...4 months before I thought it!

[@foodquest1728]

我个人非常喜欢您这种粗狂的烹饪方式，吃起来超级过瘾。I personally like your rude cooking method, it tastes super enjoyable.

[@foodquest1728]

@@ThatOneUselessUsername No, it's rash.

[@jaytomson7052]

​@@foodquest1728 It's simply rudimentary. You know it. The simple bear necessities!

[@jaytomson7052]

TT中國美食之旅簡而言之。 你知道的。 簡單的熊必需品！

[@captricko1]

Looks great! I stuff mine with cream cheese,baby spinach, mushrooms, and roasted red peppers! Feta cheese is a game changer! I gotta try that 👍🏻

[@greengarbageman69]

Sounds like Malcolm's recipe lol

[@captricko1]

Tom Norris now that you mention it that is where I found it! LMAO

[@cassiano82]

Awsome.

[@CB-nk4hr]

The only change I'd make would be to saute the vegetables first, allow them to cool and then stuff the steak. And maybe baste with EVO infused with garlic and rosemary or thyme.

[@flybyairplane3528]

SETH,, hello, I remember when FLANK STEAK ,,was not an item in the supermarket, but now if you see none , it’s an arm &a leg, years ago I made one with a recepie from BRAZIL, IT was wonderful, spinach, hard boiled egg, And some other stuff,

[@gstak101]

im gonna come meet you guys soon. love what u do and how u break it down. u guys make me want to switch triads lol. ps Sergei Craciun. 1DAY513

[@michaelbobbiharris2587]

Good video. Looks delicious

[@dragansavic7066]

❤👍 Serbia

[@kensturrock436]

my mouth is watering watching you prepare and cook this stuffed flank roll , another fantastic instructional video, cant wait to cook this for myself

[@deanrichardson450]

Please show me how to use the different sharpening steel’s I go from bad to worse. Thank you. Great show. I’ve watched most all .

[@claytonseymour8368]

Do a video on how to tie a fancy roast. detail all the knots and beautiful presentation. Thanks Also video on wrapping or prepping for freezer storage. Thanks!

[@TheBeardedButchers]

Thanks for the idea!

[@ggriffin8297]

@@TheBeardedButchers Guys, I second this request for a video detailing the impressive twine tying skills shown in this video. Obviously, it takes years of experience to do it as easily and fluidly as what we see in the video, but it would be great to be able to practice those same techniques. Thank you!

[@avalon449]

A big braciole!

[@smoulderinggrill3836]

I love the field to fork lessons, people should know meat comes from another life form and not a vacuum plastic tray !

[@NODAK9]

@Will Kelly Same, hopefully those ribeye and T-bone seeds I planted this spring will yield some nice cuts of meat this year!

[@kxnginvictus2763]

Well not to be that guy, but I’m sure everyone knows meat doesn’t just come from a vacuum plastic tray, where else would it come from? A tree? Cmon now

[@djc5897]

Butchers all of a sudden cooking like Gordan Ramsay. Now ive seen it all. Looks good :)

[@pedro3655]

Tu as raison le "fusil" in french (the sharper stick i dont know the word in english) n'affûte pas, mais redresse la lame. Donc comme tu le dis, aucune particule de metal..!

[@dougm2681]

Trim trim trim....no no no. Thats the flavor! I get your about how it looks in the case. But the flavor is in the fat.

[@adriancampbell6599]

I'm meat cutter in a grocery store we call that flank pinwheel.Great video guys keep it up

[@dlambert9801]

Rather watch this than any top chef show anytime.

[@500dollarjapanesetoaster8]

Agreed. Who needs "competition" and fake drama anymore? Unfortunately Food Network turned into a reality TV channel instead of instructing people on how to prepare something. And it's not about fancy recipes. Working with cheap cuts and making them taste great is the real artistry. Any fool can stick foie gras and filet mignon on a plate, but how much can you do with 1/10th the budget?

[@Lsgriff]

I’m embarrassed to say this but I don’t know how to tie those knots lol. Can you make a video on tying them? Lol

[@mikapooh3329]

Bearded Butchers - I just wanna thank you guys for sharing your knowledge. A lot of your viewers greatly appreciate it. Please keep up the excellent work! 💜

[@ronniebowers1241]

The only problem is you catering to the rich very few people can afford your prices just think if you could create a product for average people you rich in 6 months I am in love with your channel

[@Vaderian88]

All I can say is that my mouth is just watering. I bet you can butterfly cut any meat to do this with, to get a similar result.

[@ImSarpD]

I'd really saute the veggies first, it'd give em more flavor.

[@maxirizarry6248]

HEY SETH the second coming of ABEL A very POWERFUL NAME!. I know that U & your brother R the BEST BUTCHER'$ in THE good O US OF A. I would love to learn how 2=B a BUTCHER from U Guy's.

[@maxirizarry6248]

O sorry I'm from N.Y.C.

[@LT905yoc]

We support our local butcher but I tell you what if I lived in Ohio I would definitely be shopping here!

[@reallunacy]

You can always just buy their seasonings.

[@ToxicRaise]

I see a lot of these in Dutch BBQ groups. In the Netherlands we call it a Bavette Rollade. Mostly stuffed mediterranean with Pesto, parma/serranoham, sundried tomatoes, parmesan and or mozzarella cheese. Tomorrow i am going to do one with Chimichurrie and Chorizo :)

[@mburdett260]

I'm considering a drive to Ohio from chicago... love these guys...I'll problem spend 1000 bucks

[@TheBeardedButchers]

Swing by anytime!

[@kellyklotz1744]

We use to buy a cut called the London broil but haven't seen it in years can you explain 🤔?

[@ronwatson4902]

Hongry as hail myself! Thanks

[@michaelmartin8235]

I believe your Flank Roll is formerly known as a "Pinwheel".

[@pilotbum]

This might be a dumb question, but what kind of knots are you tying?

[@sammoore3349]

So far...4 vegetarians disliked this. Great grub vid.

[@johnwatson8192]

Brilliant video. On the recommendation of my nephew I picked up some flank/bavette yesterday from our butchers. The butcher told me about butterflying it and rolling it up with all sort of fillings and lo and behold I found your video doing the same thing. I'll have a go tomorrow or Sunday on our kamado. Cheers

[@TheBeardedButchers]

We're excited for you, John!

[@chrishenicke2052]

In order to try this recipe with the flank you will need lots of money! It’s about $7 to $10 a pound in my area! It’s amazing because it’s not one of the “better” cuts of meat on a steer... Bought many of vac bags of fajitas for 60 to 80 cents a lb when I was younger. 🤷‍♂️ Food looked good! ✌️

[@papai79jogos53]

Como se chama acem em inglês?

[@crossan008]

Sioux city sarsaparilla!

[@rolo1054]

OK I’ll bite.you’ve possibly covered your knotting technique in another video, and I know I can just google it, but your teaching style is really easy to me. If you haven’t covered this on a video that you can send me to, would you spend a few minutes on that in a future post? Thanks.

[@TheBeardedButchers]

Hey Roland, sure -- sounds like a great idea. Though we haven't covered a full-on video about doing the butcher's knot, we'll keep this in mind. 😀

[@dereksellars]

Nice job !!! As a retired Chef, well kind of LOL- You never retire. I could Taste it through my monitor LOL Flank Steak was one of my favorites to try new things with, even just by it's self. Thank you I just hopped on board and look forward to seeing more. My Sis lives in Dayton, so I will definitely look you guys up...…….. where ever you are :):) I'll find it :)

[@BrianRousseau603]

How come that's not wrapped in that special Bacon you make?

[@darrylheadson3270]

My Grandfather was a butcher his entire life and I learned a ton... I still have his 6inch and his Dexter cleaver... thanks for the tips on keeping his knives sharp... Darryl

[@theskyquakewarrior]

This is just super delicious!!🤤👍🏻 Oh and almost thought I was the only one these days using the term “whatever floats your boat” 😆🤷🏻‍♀️

[@tomtheplummer7322]

Keep the fat. I just cook on a pit

[@valeriepowell1736]

Oh this is great. Feta doesn't really melt like a mozzarella... I'd roast my peppers first.... Thank you so much

[@TheBeardedButchers]

Yum. 🤤

[@garybennett2044]

thats amazing , we do almost the same thing with venison we add mushrooms also.. man the camera guy gave me a headache with the focus , but awesome video

[@matty6848]

Auto focus it’s a nightmare😩😂

[@shadetree6705]

I'm sorry to have to say this, I have to stop watching these videos because they are going to lead me into getting fat. Oh, wait, in already a fatty.....we're good!!!

[@TheBeardedButchers]

Nothing wrong there! Haha!

[@benjamincrawley341]

Love you guys how to do vids

[@rossstewart9284]

Damn. I'm an IT guy living in a city. 9-5 desk job. This makes me wanna quit and become a butcher! So many of us spend too few time using our hands and getting back to basics and nature

[@TheBeardedButchers]

Lovely to hear that!

[@Vell1981]

Not to forget the i wanna grill something i go in here and get it right from the Animal Part. xD

[@500dollarjapanesetoaster8]

Well, they do work hard (see their origins video). If you're in a bigger metro area you should be able to find a night or weekend class on beginning butchery. Or you can go to a more wholesale butcher and pick up half a pig and go thru their video. See how it comes out. Get a chest freezer and fill it with your "practice". It's definitely something good to know and you'll build up a store of good meat.

[@drk321]

I was fortunate to grow up in a family of cooks and my Mom made a stuffed flank often. Her stuffing was tomatoes, onions, green olives and bread crumbs.

[@TheBeardedButchers]

Sounds lovely!

[@oldmanriver1057]

I like a sprinkle of Kian Pepper on alought of my food!

[@erictighe5028]

Boys you never disappoint on your videos thanks again

[@brianhebbe7180]

Great video, these ones from beast to belly are the best. CHEERS Brian

[@CRS691]

Dude You should try your net thingy, the thing you use to net the chuck roast

[@keithdavis7471]

Yep. Just chubbed up. Love these videos.

[@bionicsjw]

It's amazing that most people don't understand the difference between honing and sharpening. Nice video.

[@Sgt40K]

Some bacon in that would be awesome!

[@nicholsongc11]

Alright, make some room! I'm moving in... 😆

[@TheDustBunnyMaiden]

What kind of knot is that? it looks like some variety of slipknot?

[@Benelli-ex7oq]

That looks really good stay safe boys

[@mattconrad2898]

Holy smoke, you guys are in Ohio? 😮 I noticed the hartzler milk jug 😂

[@TheBeardedButchers]

Yes, we are!!

[@Blind_Eyez831]

Not a bad fly sir . . Pound it out to get a bigger surface area 👌

[@B3ast___Jokazzz]

Love ur videos guy.... Big Support and Healthy wishes from Berlin Germany

[@henrykrinkle5353]

Love it, lol! The dude that comes out of the shop at 17:48 with his bag of goodies, looking at the camera like, "Huh, what?" Your videos are the best! So very human and unassuming - don't change a thing!

[@TheBeardedButchers]

Glad you enjoyed it, Henry!

[@joshyenter2990]

You guys should do something with a bacon weave

[@ferra1641]

Everytime I watch this I get hungry.. why am I doing this to me?

[@steveballard1423]

Love you guys! Wish you had more cutlery in stock. And men size clothing.

[@TheBeardedButchers]

Working on it, Steve!

[@phillipjones3342]

Thanks guys I love the Field to plate videos