How To Make The Best Skirt Steak | Chef Jean-Pierre

[@annieschwandner7219]

I simply love his chaotic but somehow super laid back energy 😍😍🤣🤣🤣

[@davidbell7005]

well said

[@crunkycrunker]

When the steak is so good you completely forget plates exist and try to do a "nice presentation" on the cutting board. Chef JP's videos always make me want to cook. I get bored cooking dinner and then I watch his video and it makes me want to cook again!

[@candyjaywee]

Well, steaks in restaurants ARE sometimes served on a wooden plate, so all is fine! :)

[@cherylgabriel9551]

Remove reply option now

[@MikehMike01]

#WeWantPlates

[@helenjay7858]

😂😂😂

[@everich08]

Totally my thoughts. Just love it! Thank you❤

[@annemiekvandorp4457]

I stopped drooling when I was about 2 years old, but, ever since I'm watching JP's video's, I'm drooling again... 🤤

[@billybarnes9201]

Chef! You have no idea how refreshing it is to see that even a Master has moments where he gets ahead of himself! Thank you for being so humble and genuine. It gives us all hope!

[@TheMattbianco]

Merci Jean Pierre . Tu m ‘ a donner des bon souvenir.

[@Fr1nc3sc41]

Chef, we love all your presentations, casual or otherwise. We appreciate your sense of humor. Watching you cook makes many of us hungry and eager to prepare the dish for the enjoyment of family and friends. Merci, chef. Vous êtes toujours LE MEILLEUR.

[@archie7012]

Your saying it, just like I might have put it. And especially in this video he shows how fond he is for the taste of the sauce and meat. I like that.

[@jamc666]

amen to that ^^

[@robertakerman3570]

That was an unexpected "presentation". I might try paper plates though.

[@redoorn]

Yeah. What he said. :-D

[@jesusfreak1568]

Oui, oui. Vous êtes toujours, le Meilleur!!!! Je t'aime Chef Jean Pierre!

[@Dueville7777]

Now that's my kind of plate- the cutting board.

[@DarthSinistris]

For skirt steak, chef, I usually crank an iron skillet all the way up until is screaming hot, and then sear them for like 2 min a side. Then i wrap them in aluminum foil and have them rest for like 5 min. They come out SUPER soft and tender.

[@aggieengineer2635]

I have referred to this video several times for instruction. Chef Jean-Pierre is an national treasure - les Etats Unis et France. Merci mon ami.

[@muldie101]

Half this show is watching chef Jean Pierre enjoying his meal... Mmmm, that's amazing!

[@rustyshackleford3278]

Your Wellington and Fillet recipes came out amazing, we cant wait to try this next! Merci Chef

[@ChefJeanPierre]

Awesome 👏

[@haroldanderson2790]

You'd love the prime rib

[@gmanGman12007]

Isnt Chef Jean-Pierre dead for few years now?

[@haroldanderson2790]

@@gmanGman12007 hell no

[@rustyshackleford3278]

@@gmanGman12007 Not at all, he is quite well and living in Florida

[@MirrorSurfer]

This man is in a class of his own.

[@boogieboo5085]

I do this with Skirt steak all the time. My marinade of choice is Tequila, lime juice, garlic, cilantro, marjoram, tamari, and serranos for some heat. Great for Asada tacos, Fajitas, or eating it right off the cutting board. Fantastic video as always, Chef! My mouth was watering watching that beautiful Maillard reaction.

[@MrRufusjax]

Yup. I use it for tacos as well. Lots of lime, hot peppers, garlic. I don't marinate in tequila but I might be sipping some as I go. Or beer. Fun summer cooking.

[@tierneyyoung9333]

Hi! Your recipe sounds wonderful!

[@Miata822]

Making this on a cold rainy Winter Solstice evening, to remember warmer times and old friends.

[@Guebre-t8m]

Taste is the best indicator of a good dish .

[@metaljay842]

I see a new Chef J-P video, I stop what I'm doing and watch. Thanks for your videos Chef!

[@ghjkiuyt1000]

"I was more interested in eating, than making a nice presentation..." I see you struggle with real world problems too chef! Made my day to hear that lol

[@pietersmidt8593]

Thank You Chef Jeanne Pierre.. I have made at least 30 -40 of your recipes this year, I have not had a bad one yet!! The best part is I have also learned many cooking skills that i apply to other recipe's and that have become part of my regular routine.. A lot of these recipe's freeze great. I have used 1 cup silicon freezing trays for a lot of the recipes and then freeze them in 1 cup blocks. I take them to my boat and get to eat gourmet from scratch meals even in a small sailboat Galley. Just made the Beef stock last weekend, looking forward to using that in my sauces!!!

[@keridonaldson7399]

7.30 am in Australia and I know what I’m trying tonight for dinner. It’s always such a pleasure to watch you Chef JP

[@robertpaulson8790]

Did you manage to find actual skirt steak? I'm in qld and most butchers give you flank when you ask for skirt

[@Roadwaymike]

I am a chef and an expert on skirt steak. I have sold literally tons of it. I love these videos they are always very accurate.

[@roymcintyre579]

Last weekend I smoked a 15 lb packer Brisket. I made your Potatoes Au Gratin. And my dinner guest loved them. Thank you for all the great recipes. And thank you for making a at home cook a better cook with all your lessons here on KZbin.

[@donnasue2394]

In past, I would marinate in some of the chimichurri and then serve skirt with the remaining reserved chimichurri. Watched this and absolutely loved the thyme, rosemary marinade then serving the chimichurri with potatoes. 😘 chef you are so fun to watch and learn. Merci.

[@davidd.c.9344]

You can always tell when Chef is amazed at his own work. He hit that skirt steak and never looked back!😆👏👏

[@mariaburton69]

Congrats on 700K subscribers, dear Chef Jean-Pierre🥂May God bless you. -love and regards.

[@rileyzmusic]

Yay! It’s 1am in the early hours of Friday morning…. Here in New Zealand…So it’s time for another fabulous offering from our friend …….Chef Jean-Pierre 💙💙 Bravo and I just loved the rustic presentation JP…xx

[@daphnepearce9411]

1 am Friday morning?? It's 8.20 am Thursday here in Arizona......you must be from the future! Or I'm living in the past! Ha ha! Yes, you can't get more rustic of a presentation than throwing everything on a cutting board.

[@rileyzmusic]

New Zealand is in the South Pacific…. as far south as you can go before Antarctica 🥰

[@daphnepearce9411]

@@rileyzmusic Wow. Such a beautiful country too.

[@user-om5bp1ey5i]

Also, thank you for explaining cutting beef either "with" the grain or "across" the grain. A lot of folks don't know the difference!!

[@patriciavarga4084]

I followed ur directions and I was shocked how excellent it came out. I think I must have chosen a good piece of skirt. Marinated 24 hours too.

[@zacharywilliams5200]

If nothing else, you have appreciate that fact that he admits that he is so busy eating that he forgot about presentation. Great video, I think I will try it this weekend.

[@amyoungil]

Dear Chef Jean-Pierre -- this is a love letter! Love your cooking, love your spirit! So glad I found your channel. So inspiring and fun. Kudos to your editor and crew, too!

[@ChefJeanPierre]

@nutellacrepe Thank you so much!❤️

[@Moy2005]

2:20 - 2:33 - As a Mexican American. I can confirm this Chef knows exactly what he is talking about. You educate us all Chef Jean-Pierre. I look forward to your next video. Keep up the great work. Órale!

[@cowgirl.380]

So many complements to HIS dishes I manage to present on my table!!!

[@barabusband]

Two seconds in and I already love this video. This guy is amazing.

[@HigherPlanes]

Traditional Uruguayans make their Chimichuri with hydrated oregano, garlic, olive oil and vinegar, but your version looks pretty spectacular...I'm gonna definitely give that a try. Beautiful as always, Chef.

[@scottdacambra2434]

Smile on my face again and again! More steak videos please. Not just a BBQ grill, but fish and steak Surf and turf! Thanks for advising on the outside belly. You're amazing Chef St. Pierre.

[@user-om5bp1ey5i]

You crack me up Chef!!! Thank you for sharing what I have believed for years, cooking is fun!! And therapeutic for me. And such joy to share with family and friends!!!

[@ChefJeanPierre]

🙏🙏🙏❤️

[@bradjones5107]

Excellent show Chef Jean Pierre! Thank you and much love!

[@kelnoone1087]

Back in grade school after school I would watch cooking shows, I am glad to add you to those great chefs, it was the sixties, Graham Kerr, Paul Prudhome, Julia Childs, Justin Wilson so many others that I actively remember and sporadically remember, your skills and knowledge look great, glad to have found your channel, we are never too old to learn...

[@jason4261]

CHEF!!! Gratz on reaching 700k subscribers! How awesome is that! Been with you since 150k and it is no wonder you are crushing the food world on YT.... Now, back to work! Let's get a MILLION!

[@ChefJeanPierre]

Thanks so much :)

[@mosunshine326]

Every time I'm looking for a new and impressive recipe I always search KZbin for something you've done. I've never been disappointed! Thank you for your awesome videos and I love your easygoing cooking style.

[@keepsmiling8303]

I am in bed ill And I finally got an appetite watching you cook chef. Yummy. As always.

[@elverdugoblade]

In Argentina we call that "Entraña", do it with a lot of fire round and round, salt an pepper only. Chimirrurri here is garlic, parsley, salt, pepper, ground chili, olive oil.

[@peterchilla7399]

Aloha chef Jean Pierre i couldn't find any skirtsteak on my island so I used ribeye steak let me thank you for the marinate that is a killer my friend. We grilled on an outdoor grill I made your chimmi churri. Please show us more delicious recipes, you are the men. Everything was so yummy and tasty. We had no Leftovers. Be healthy don't go Nowhere. Your friend from Hawaii .

[@damirjovancic5302]

I like how you pronounce WORCHESTER sauce, French accent, will never go out of you. But this is something why you one of my favorite chef in the world.

[@ChefJeanPierre]

🙏🙏🙏

[@mikes2294]

Another 5 STAR DISH. Thank you.

[@LindaKuwahara]

I love this guy so much!!! Why has nobody created a meme out of him right after he takes a delicious bite out of something, that expression is gold with the finger wave too!!

[@craigmetcalfe1749]

Hey Chef! Your video is so appropriate for our current times. In Australia, meat is becoming so expensive that I am looking for recipes for those secondary cuts of meat like hanger steak. I have heard and know from the taste that it is one cut that the butchers keep for themselves, so that is enough of a recommendation for me. Your new potato recipe is a joy! I grow potatoes in my garden and I am never patient enough to wait for them to grown to full size. Your knife skills are very inspiring also. Usually someone would see that and want to give up but for me it says that I just need to keep practicing. Love your Channel. Cheers from Down Under!

[@ChefJeanPierre]

Thank you Craig 🙏😊

[@pn57able]

Hi Chef Jean-Pierre, I just want to thank you for your videos, full of experience, great pedagogy of cooking, and humour...it is very precious and it feels good!!! Long live the Chef!!!! Philippe Noireaut, Montréal, Québec-Canada

[@cowgirl.380]

i ALWAYS tune i to Jeans channel for any thing I am cooking! I Love the Frenchie!!!

[@GoldenOdyssey]

Anytime I try a new type of steak besides my normal rib cut or tenderloin I find myself jumping on youtube and searching for Chef Jean-Pierre. You sir have become my cooking library lol. Your recipes are the best!

[@andreasfarmakis5422]

Probably one of the best videos I have ever seen!!!

[@timkoster694]

Just watching the intro makes a good start of the day. Love this guy. Onyo for all my friends!

[@brucecampbell8814]

My Friend! This video is MOST EXCELLENT! Often when I have a party (especially in the summer during traditional grilling season) I will make an appetizer, and just put it on a clean cutting board for the guests to nibble on while the main course is cooking. Not quite a charcuterie, just a little something. This is a very quick, delicious, apatite builder, and really gets the guests ready to enjoy our delicious entrée. I haven't made this particular dish yet, but it's going to happen this weekend! You sir, have made my house the "go to" place for wonderful parties and get togethers because you help me create delicious. Thank you for improving my skills. Thank you for all you do, Bruce

[@ChefJeanPierre]

That is awesome to hear Bruce! 😊

[@michaelsalmon6436]

This video is now celebrating its 2 year anniversary! Congrats, Chef! I always use this youtube to remind me NOT to cook a steak too long in an effort to make it get "color"! In this example, the Chew demonstrated how to turn a Skirt Steak into a shoe! (He also sold me another bottle of his wonderful olive oil!) Happy Cooking!

[@harrymann5523]

Another great video. I first discovered Chef Jean-Pierre on a show called “Sunshine Cuisine” He makes cooking not just easy, but fun.

[@thedillpickle100]

AH HA!!! I love to reminisce when watching you. 🤗 I cannot recreate my Mom's egg noodles so the bag will suffice. However I've tried almost every cut of beef to recreate her beef & noddles. IT WAS SKIRT STEAK!!! I could tell by the texture. Thank you very much. 🥰

[@alansylvia4276]

You did it again! I never even thought about about making skirt steak before this video. I followed your instructions and the result was out-of this world...tender, delicious, truly melt in your mouth. Thank you so much.

[@hmlxur54]

Fantastic way of Marinating skit steaks and most important how to cut the steak. Thanks as always!

[@igitahimsa5871]

Dear Jean-Pierre, I love everything you make! So happy to see you making these wonderful videos, so we can learn from you! It is just as good now as it was years ago in the Left Bank! Merci Beaucoup, mon ami! God Bless you!

[@ChefJeanPierre]

Thank you very much!😊

[@miriambertram2448]

Just did your stuffed bell pepper recipe. It was AMAZING. Now I have to find a skirt steak to do this one. Thanks for everything

[@markmerrin]

That video made me smile, many thanks Chef! I’ve done all kinds of steaks, flank, hanger, rib eyes etc and always looking for a different take and this one made me smile! Thanks!

[@newyorkcity5851]

You are a very good teacher... Thank you friend !

[@portentswill6306]

As a Jamaican I appreciate the love you showed for scotch bonnet🔥

[@thewfc11]

You're so gifted, and in so many ways. Congratulations on your life and success.

[@Dirtbiker-guy]

You sir, crack me up! Love your priceless teaching videos, I can't believe you share it for free. Thank you.

[@TomTheDutch]

What a great personality & enthusiasm.

[@Mike-hs8fq]

This chef is amazing! I enjoy his videos and his sense of humor.

[@adamr9720]

I made almost the same thing last weekend. I served it with sautéed asparagus and blistered cherry toms on the vine. I used the pan and my blow torch to finish them off. 😊yummy

[@LRHV123]

I can totally understand and relate with you. Having so much fun cooking is what makes cooking AMAZING!!!

[@stuhawkins9228]

Absolutely loved watching the wheels come off at the end xD. Makes the videos so much more engaging and natural

[@GeorgeGeo]

Excellent. I am going to do this right now. I bought some beef from a local rancher here in Florida and I have a fantastic looking piece of Outside Skirt.

[@flexingfate-of8xi]

Fabulous teaching skills. I bought a skirt steak for the first time and cheers to you my friend and a delicious dinner. 😊

[@mickvk]

I've been watching Chef JP for a long time and this could be the first video I've ever seen that didn't contain butter or a serving plate! 😂 Keep up the great work my friend!

[@m.theresa1385]

Love your chimichurri with the scotch bonnet. That’s a nice fruity flavored hot pepper. Yum!

[@biggianthead17]

I was always afraid of skirt steak... until now. Finally found the courage to make that delicious cut of meat. The potato idea is awesome. Watching you cook and cut the meat...I swear i could smell it and taste it. I now have Saturday's dinner. Thank you chef JP.

[@jeekie423]

Mama Mia! I think u were a little hungry, u usually don’t eat while u cook. I love the way ur facial expressions are when your enjoying the food. Thanks again! God Bless America 🇺🇸

[@plasmidaddict99]

I love watching this chef cook, it is so entertaining

[@sherricrewson3326]

Hello Chef. Greetings from Canada. I will try this recipe for sure. Congratulations on reaching 700K subscribers! Enjoy your channel immensely and your professionalism. Thank you for passing on your vast knowledge to us.

[@5050kas]

Beautiful, looks so moist and packed with flavor. can't wait to try this out! Thanks Chef JP.

[@broadleafmedia]

Thank you Chef! As always, you deliver a fantastic recipe with great humor, presentation and amazing flavor. If I want to try a new recipe you’re the one I look up.

[@jeanpaulkouete3853]

Chef Jean Pierre is the only chef on YT with 700k friends and lets them know in each video they are his lovely friends.

[@thekrystalklearlife]

He's so chaotic but perfection!! I love this lol my style of cooking lol

[@TheGeenat]

I just wanted to come back to leave a comment. Thank you very much chef Jean for your illustration. I pair mine with mash potatoes and homemade gravy, and asparagus tips with herbs, lemon s/p, and pecorino Romano. Dinner was fantastic. I wish I could share pictures on KZbin.

[@mehitabel6564]

Splendid! I confess I was panicking over the length of time that the steak was cooking, but it turned out beautiful. I'm going out to buy some skirt steak tomorrow. I truly feel the best way to eat steak is simply, just as you have it.

[@carleenturner1348]

Can't wait to try this cut....We are trying to do a carnivore based way of eating, so the more variety of cooking meats, the better chance of success. Thank you Chef.

[@Mary-cr3hs]

I made recently. I was able to use my Korean knife, a slicing knife and boy did slice beautifully. Thanks for your receipts.

[@bigsistermaria5578]

Thank you chef Jean. As always you are the best 💞

[@DownButNotOutYet]

Afternoon Chef J-P, the skirt steak looks amazing so does the marinade. Not complicated or unobtainable ingredients. All the right sauces and herbs to complicate each other. The potatoes also look to make this complete. Thank you for your teachings, it is much appreciated by all the viewers. Go well, kind regards.

[@DianaBenson1]

We discovered this channel a year of so back and have learnt so much from watching your tutorials. Thank you for all of the efforts that you put in to making great cooking accessible to viewers around the world. I appreciated this one particularly because you use a less obvious cut of meat. Here in England it can be difficult to find cuts like brisket, skirt, flank, unless you have a good butcher near by. We are lucky in that we can buy meat direct from the farm. Will be trying this recipe very soon.

[@raymond5194]

Amazing this technique makes a huge difference. The same for brisket. Going to the market right now. Thanks

[@chaoticprogress]

Chef - your videos / food... mouth watering.

[@henrykrinkle5353]

Thanks again for some great ideas, Chef J-P!

[@fustratedfisher]

Absolutely love the cutting board presentation. , Love it!!!!! Go with your gut and you did, and well do e ,I will definitely try this recipe because I love skirt steak, great flavor

[@jmoodaachefjoe6368]

So simple and so delicious JP! The scotch bonnet takes the chimichurri to a whole new level!

[@anitahenrichs7419]

When I cook skirtsteak I serve it with black beans (Goya brand) over rice. So delicious!! Learning new tips from chef Jean-Pierre!!

[@ChefJeanPierre]

👍👍👍😊

[@starrstylist7441]

OH, I am making this tonight for dinner! It is marinating right now! Thank you, Chef!

[@JoanieO11]

Dear Chef Jean Pierre, I love this video! It looks delicious and I can’t wait to make this!!! Thank you 🙏 💕

[@Pithead]

3 Stars for the presentation. Magnifique!

[@disposablehero4985]

One of my absolute favorite cuts. Very versatile and full of flavor. Great job!

[@michelleharkness7549]

Greetings: ( USA 🇺🇸) : btw: Mr. Fabulous Jean-Pierre ( chef 👩‍🍳) , thank you: again, Mr. Fabulous Jean- Pierre ( chef 👩‍🍳) thank you

[@michelleharkness7549]

Greetings from southcentral Texas USA 🇺🇸, Nortb America, Western Hemisphere

[@michelleharkness7549]

Greetings: ( USA 🇺🇸) : btw: the presentation is outstanding: again, the presentation is outstanding

[@michelleharkness7549]

Greetings: ( USA 🇺🇸) : Enormous Hug 🤗: , Love ❤️, be very, very, very safe and, in thanksgiving, GOD BLess

[@michelleharkness7549]

Greetings: ( USA 🇺🇸) : btw: marinated skirt steak 🥩 is my absolute, simply the best favorite!

[@minibene6179]

Sounds fabulous, Chef. Can't wait to try making this.

[@j.c.ferrell1154]

I'm so excited about this video I've never had a lot of success with skirt steak, I think that's about to change