What up FoodTubers! We're here at the Big Feastival...
Today I am with DJ BBQ
And I'm with Felicitas Pizarro, all the way from Argentina
I've been sending her emails; you've got to come to Big Feastival
Now, there's a band on stage and it's all starting to go crazy
Okay, so what are going to cook today Felicitas?
I love steak but I think you should do it today
I want to check how you do it on your grill
Okay
And I am making my special Argentine Chimichurri
Oh, I have always wanted to do Chimichurri
With a special twist, with a special twist.
Okay, so are we going to start just by seasoning the steak
And then getting it on the grill
And then you're going to make the Chimichurri?
Exactly
Okay, so I'm just going to go salt and pepper
Of course
But you know what?
I'm going to save the pepper til the end
Sometimes pepper can burn on a grill
So when it's resting, I'm going to put the pepper on then
Now these guys won't take very long
How long is this Chimichurri?
Because I don't want these things to burn and be done
No, no, no forget about it
They take minutes
Chimichurri is express, express.
Should I do them now?
Now!
Are you sure?
Yes, go ahead
Okay
Alright and I'm going to throw these steaks back there
Keep an eye on these bad boys
So Felicitas how do you want your steaks?
I think rare or medium rare
Okay
So everyone can have a bite
Alright, keep an eye on these things
Let's go medium rare on these, alright? Thanks
Alright now let's do Chimichurri
Yes, well, over here I have a mortar
And I have some garlic
I'm going to go flip the steaks
Okay, first just like chop the garlic
Quickly, it doesn't have to have a beautiful size
Or anything
Just chopped because I will take it to a mortar
First, all the dry things.
Now, salt, pepper, oregano, a little bit more
So the mixture of rad, okay.
Now, listen, let's just because we got a bit of salt in there as well
And there's a bit of mustard powder and onion powder
So I want to make sure I get those clumps down
So how much do you want to use?
Pardon?
A couple of pinches?
Yes
A little bit more
Okay
Would be great, that's okay
Okay so what you have in there
You have ground cumin, ground coriander, onion granules, garlic granules
Salt, pepper, bit of chilli as well
Well that's...
tiny bit of mustard powder
So now I begin to do the work
The hand work
I'm going to go keep an eye on my steak, okay?
Yes, please, please.
Our steak, sorry, our steak
Everybody's steak
Okay, now, I will begin to add the liquids
The oil, at first
A good amount of oil
We will now add the finishing ingredients of my Chimichurri
Steaks are ready!
Okay.
Great! Well now finish it up with coriander.
Coriander leaves
And the last but not least a little bit of vinegar
Red wine vinegar
Nice
You need that tang don't you?
Yes, tang.
So do I just kind of give it a bit of a mash up?
Yes
So now what do we do next?
Okay, next I will serve
The amazing Chimichurri
With your rad twist
Radilicious right there
Okay, so we need to taste the steak
With your lovely Chimichurri
And, hold on!
We actually have another special guest who has just turned up...
It's French guy cooking man
Hi Frenchie
Bonjour
Bonjour, comment ca va?
Tres Bein
Try for me
Wow, wow, wow, wow.
There's yours. You have that one. There we go.
Okay.
Oh wow
That's the perfect tang on a perfect steak
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Bye bye.
Woo.