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Easy Flank Steak,Potatoes,Green Beans Recipe ASMR
#Easy, #Flank Steak, #recipe, #ASMR,#best steak, #how to cook steak,#perfect steak,#cooking steak,#steak diner, #easy steak recipe,#steak recipe,#grilled steak,#Baked green beans,#homemade
Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. A relatively long and flat cut, flank steak is used in a variety of dishes including London broil, and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fiber) is very apparent in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make the meat more tender. It is served mostly medium-rare.
This is an easy recipe grilling your flank steak on your BBQ, then baking your green beans with olive oil and using Lipton's Onion Soup Mix on the potatoes. Your family will love you for this meal and ask for seconds on everything.
INGREDIENTS
Cooking spray
1 or more pieces of Flank steak
1 package of green beans
6-8 medium potatoes (they will be sliced into 1-inch pieces)
Salt & Pepper to taste
1 Tsp Garlic powder
1 envelope Lipton's Onion soup mix
3/4 cup Olive oil
DIRECTIONS
On your Flank Steak. Use salt and pepper on both sides.
Put your green beans into a zip lock bag and add 2 Tbsp Olive oil and close the bag and shake it. On a tin foil-covered baking tray add the green beans. Add Garlic powder and salt to taste.
Wash your potatoes. Then cut them into 1-inch pieces leaving the skin on. Using another baking tray, spray it was Pam. Then add your potatoes. Cover with 3/4 cup of olive oil and then sprinkle the package of Lipton's Onion soup mix over the potatoes. Mix it all together to make sure everything is covered with oil and the soup mix.
Set your oven to 425* Degrees F. Add the potatoes. They will cook for 35-40 minutes or until golden brown and crispy. In the same oven add the Green beans. they will cook 25-30 minutes and will get slightly black and crispy.
Heat your Grill to High heat. Add your Flank steak. Cook 7 minutes per side for Medium rare or longer for your desired wellness.
ENJOY
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---------CONTENTS OF THIS VIDEO----------
00:00 Intro
00:24 Recipe title
00:33 Recipe
03:41 Ingredients
03:56 End title
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AFFILIATE DISCLOSURE
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La bonne viande à griller
Dans notre cours de grillades en ligne gratuit: tu découvriras tout ce dont tu as besoin en plus de la bonne viande.
En principe, toute viande peut être grillée. Cependant, un bon résultat dépend toujours de la qualité de la viande – qui est garantie si tu achètes de la viande suisse. Nous te montrons quels facteurs influencent le goût et ce à quoi tu dois veiller en matière de viande à griller.
0:00 La qualité
0:10 La marbrure
0:38 Le stockage
0:50 Le wet-aged
1:00 Le dry-aged
1:35 L’épaisseur du steak
1:45 Le Nose to Tail/les special cuts
2:00 Le flank steak (la bavette du flanchet)
2:10 Le skirt steak (la hampe)
2:20 Le petit tender et le tri-tip
2:32 Sur l’os
Sur tu trouveras encore plus d’informations et de conseils utiles à prendre en compte lors de l’achat de viande.
London Broil for Four
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London Broil
Ingredients
900g (2 lbs.) flank steak or top round
240mL (1 cup) dry red wine, such as Bordeaux or Malbec
60mL (2 oz) olive oil 30mL (2 tbsp)
Penzey's Chicago Steak Rub
4 cloves garlic, smashed
3 scallions, trimmed and cut into 2 sections
Directions
Prepare the marinade by whisking together the wine, olive oil, and steak rub. Add the steak to a zipper or vacuum sealed bag, pour in the marinade, then add the garlic and scallions. Marinate in the fridge for 4-8 hours.
Set up your grill for direct heat searing. Remove the steak from the bag and pat it dry with towels.
Sear the steak over direct heat. To achieve diamond-shaped grill marls, cook it for two minutes on the first side; rotate it 60º-90º and cook it another two minutes; flip the steak and cook it two minutes; rotate it again and cook a final two minutes. After eight minutes, move the steak to the indirect heat side of the grill. Check the temperature and finish the steak to your doneness preference.
Remove the steak from the grill at the temperatures listed below to achieve your desired doneness. Carryover cooking will bring the steak up about another 5ºF after you take it off the grill.
Rare: 120ºF (49ºC)
Medium Rare: 130ºF (54ºC)
Medium: 140ºF (60ºC)
Medium Well: 145ºF (63ºC)
Twice-Baked Potatoes
Ingredients
4 large russet potatoes, about 340g (12 oz) each
1 large shallot, minced
60mL (4 tbsp), plus 30mL (2 tbsp) butter, divided
120mL (4 oz) sour cream
115g (4 oz) cream cheese, cubed and room temperature
10mL (2 tsp) salt
Black pepper
450g (1 lb) bacon, fried into bacon bits
Penzey’s Chicago Steak Rub
Directions
Poke the potatoes all over with a knife. Don’t stab all the way through or even to the center, only about ⅓ deep into the potato. Just create vents for steam to escape. Bake in a 400ºF (205º) oven until 200º-205ºF (93º-96ºC) in the center, about 60-90 minutes.
While the potatoes bake, mince the shallot and prep the other ingredients.
After the potatoes are done, slice off the top of each and gently scoop out the flesh. Work while the potatoes are still hot, gloved appropriately. Set the hollowed out potato ‘canoes’ to the side. Add the butter, sour cream, and cheese then mash with a large spoon or silicone spatula. This is a rustic mash, not a puree. Some small chunks of potato are fine. Add the salt, pepper to taste, bacon, and shallots to the mash then mix to combine. Scoop the mash back into potato canoes until each is full. Evenly divide the remaining mash into mounds on top of the potatoes, making sure the mound goes up not out. Use the tines of a fork to score ridges across the entire top of each mound. Refrigerate at least 4 hours.
One hour before serving, set your grill for indirect cooking at 400ºF. melt the remaining butter and baste the tops of the potatoes. Generously sprinkle the tops with Penzey’s Chicago steak rub. Roast on the grill (or in the oven) for 45 minutes or until the ridges are golden brown and crispy while the center is 165ºF (74ºC). Let rest 15 minutes before serving.
Charred Broccoli
Ingredients
4 small heads of broccoli, leaves trimmed and stalks sliced in half
30mL (2 tbsp) plus 120mL (4 oz) Olive oil, divided
30mL (2 tbsp) lemon juice
5mL (1 tsp) salt
Black pepper
Directions
Brush the broccoli all over with olive oil. Whisk together the remaining ingredients and set aside.
Grill the broccoli over direct high heat for two minutes with the grill covered. Flip the broccoli and grill another two minutes with the grill covered or until the florets begins to char and turn black. Remove the broccoli.
Toss the broccoli in the dressing. Serve immediately.
BUTTERY GARLIC STEAK BITES RECIPE | QUICK & EASY KETO FRIENDLY RECIPE
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Simple Sriracha and Soy London Broil Recipe
Give London Broil a new kick with a sriracha and soy marinade and broil until tender. This recipe is easy to prepare in about a ½ hour, but be sure to give yourself 1-2 days beforehand to marinate.
Serves 4