How to Smoke Flat Iron Steak
We're celebrating the Fourth of July with “Grillin with Dad” Maciek Zurawski. He's firing up the smoker for a patriotic, easy-to-prepare flat iron steak. Not only does smoking add flavor, but it also tenderizes the beef — resulting in a tender, juicy meal!
As for the meat, he’s using Swift Beef — a simply delicious beef that brings families together.
Beef is, in fact, a part of a balanced, healthy diet. It’s packed with 10 essential nutrients: iron, vitamins B6 and B12, protein, choline, phosphorous, niacin, riboflavin, zinc, and selenium.
One three-ounce cooked serving of beef contains 50% of the recommended value for the day, 41% for vitamin B12, 39% for iron, and 24% for B6. And it’s always important to remember cooking temperature—145°F for fresh beef and 160°F for ground beef. Let’s get cooking!
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Swiss Steak
Smothered steak cutlets cooked to fork tender in a seasoned tomato gravy
Anthony Bourdain's Bizarre Beef Tongue Recipe | Back to Bourdain E27
Beef Tongue. Not exactly something you'd find at a drive-through. I've had beef tongue in the past chopped up and smothered with Mexican seasoning, but today there's no hiding. Thinly sliced, and drizzled with Madeira sauce, I'm learning to cook Beef Tongue with Anthony Bourdain's Les Halles Cookbook.
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Anthony Bourdain's Les Halles Cookbook:
My Favorite Knife:
My Apron (other colors available):
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00:00 - Anthony Bourdain's Beef Tongue Recipe
01:05 - Tackling The Tongue
02:04 - Prepping The Dish
05:00 - Comment Of The Week!
07:51 - Plating, Tasting, What I Would Do Different
???? Ingredients
• 1 veal tongue (Couldn't find veal, so I chose an elder)
• 2 Tbsp / 28 ml olive oil
• 1 small onion , thinly sliced
• 1 leek, white part only, thinly sliced
• 1 small carrot , thinly sliced
• 1 Tbsp / 14 g flour (Wondra flour works nicely)
• 1 cup / 225 ml + 1 Tbsp separated Madeira
• 1 Tbsp / 28 ml +1 Tbsp separated sherry vinegar
• 1 cup / 225 ml strong dark chicken or veal stock
• 1 bouquet garni (parsley, thyme, bay leaves, leek leaves bundled)
• 2 sprigs flat parsley, leaves only, chopped
• 1 - 2 Tbsp unsalted butter, softened
???? Equipment
• large pot
• medium pot
• wooden spoon
• serving platter
• fine strainer
• an open mind
#anthonybourdain #beef #beeftongue
Swissed Steaks in Brown Gravy
THE BEST FILET MIGNON, The Perfect Steak, How to cook a steak, Filet Mignon Recipe
THE BEST FILET MIGNON EVER, The Perfect Steak, How to cook a steak, Filet Mignon Recipe, how to cook steak, how to cook ribeye steak, cast iron steak, how to cook filet mignon, Cooking expensive steak, How to cook steak, cooking steak, The perfect steak recipe, how to cook steak on the stove, how to cook a ribeye steak, how to pan sear a steak, ribeye steak recipe, how to cook a filet mignon
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Episode 9 - Swiss Steak
After a brief hiatus Katie is back with Swiss Steak!
Trim fat from meat and cut meat into four serving size portions.
Combine flour, salt, and pepper.
Pound mixture into meat.
In a large skillet brown meat on both sides in hot oil.
Drain off fat.
Add tomatoes, onion, celery, and carrot.
Bring to boiling, reduce heat, simmer covered for 1 1/4 hours or until meat is tender.
Serve with vegetables.
From Better Homes and Gardens New Cook Book 14th edition