hey food tubers
this is my entry for Jamie Oliver’s
search for a YouTube star competition
with Uncle Ben
my name is Felicitas I’m from Argentina
and today I will be sharing with you one
of my favorite dishes it’s stuff steak
with a green and fresh salad and a
chimichurri sauce since we are shooting
from Argentina I thought it would be
great to show you the best way to cook a
steak and this is by using a parrisha
which of course if you don’t have one
you can replace it with a barbecue a pan
or a grill we will begin with the
stuffing of the sack here I have some
boiling water I will pour in some rice a
cup of rice – Elka smoked bacon in small
pieces take the bacon to a very hot pan
we will chop some garlic red onions
chili and spring onions first you have
everything chopped let’s go straight to
the pan with the bacon a pinch of salt
some ground black pepper balsamic
vinegar and a little bit of brown sugar
so I will strain the rice that is
already done and put it inside of the
stop look at these colors the smells
here I have the stuffing ready so I will
add some cilantro we will now begin with
our guest of honor the steak we will be
filling them in a quickly easy way
remember to take it out of the fridge
for an hour before we don’t want it to
be extremely cold when we put it on the
grill the grid will be super super hot
like hell here have the steak I will
remove the extra fat we don’t want too
much fat I will open it up just in the
middle with a quick and one cut this
meat is naked dress it up season it up
pepper salt on the inside on the outside
everywhere now I will put the stuff into
the steak quickly easy and close it up
using toothpicks no strings no sewing no
techniques just toothpicks simple as
that and I will rub it with some olive
oil
[Music]
great now they’re going to kiss the
lobster is about to begin
the steak and the parrisha the cold and
the smoke this steak here in particular
is called be virtually so we usually eat
it at a medium rare however that’s up to
you in about 15 minutes
it must must be ready everything depends
on the thickness of the of the meat and
on the heat of the grill if you want an
equal and even cooking inside of the
steak turn it every minute ok now it’s
time to turn the steaks look at that
crust it’s amazing second steak
great and now it’s time for our
rock’n’roll TV – Lee we will use some
chopped garlic chopped chili rosemary
oregano ground pepper olive oil wine
vinegar salt we begin to smash it the
ingredients have to get to know each
other to interact the flavors the hot
mess and spiciness look at that
ok these are typical dressing we use in
our country we usually serve it cold on
top of the steak you will see that in a
couple of minutes great whoa that’s hot
look at that look at that the dumbness
the medium-rare it’s gorgeous lovely of
course what’s missing here is our
chimichurri sauce great some extra let
me clean up my hands and I prepare
quickly and green salad with some
arugula leches Freddie Keo olive oil
lemon
don’t forget fault ray
tell me tell me if you don’t want to
grab a bite right now lovely if you love
it and you want to vote for it then
thumbs up like it so get like in get
watching and let’s see what happens
this is my entry for Jamie Oliver’s
search for a YouTube star competition
with Uncle Ben
my name is Felicitas I’m from Argentina
and today I will be sharing with you one
of my favorite dishes it’s stuff steak
with a green and fresh salad and a
chimichurri sauce since we are shooting
from Argentina I thought it would be
great to show you the best way to cook a
steak and this is by using a parrisha
which of course if you don’t have one
you can replace it with a barbecue a pan
or a grill we will begin with the
stuffing of the sack here I have some
boiling water I will pour in some rice a
cup of rice – Elka smoked bacon in small
pieces take the bacon to a very hot pan
we will chop some garlic red onions
chili and spring onions first you have
everything chopped let’s go straight to
the pan with the bacon a pinch of salt
some ground black pepper balsamic
vinegar and a little bit of brown sugar
so I will strain the rice that is
already done and put it inside of the
stop look at these colors the smells
here I have the stuffing ready so I will
add some cilantro we will now begin with
our guest of honor the steak we will be
filling them in a quickly easy way
remember to take it out of the fridge
for an hour before we don’t want it to
be extremely cold when we put it on the
grill the grid will be super super hot
like hell here have the steak I will
remove the extra fat we don’t want too
much fat I will open it up just in the
middle with a quick and one cut this
meat is naked dress it up season it up
pepper salt on the inside on the outside
everywhere now I will put the stuff into
the steak quickly easy and close it up
using toothpicks no strings no sewing no
techniques just toothpicks simple as
that and I will rub it with some olive
oil
[Music]
great now they’re going to kiss the
lobster is about to begin
the steak and the parrisha the cold and
the smoke this steak here in particular
is called be virtually so we usually eat
it at a medium rare however that’s up to
you in about 15 minutes
it must must be ready everything depends
on the thickness of the of the meat and
on the heat of the grill if you want an
equal and even cooking inside of the
steak turn it every minute ok now it’s
time to turn the steaks look at that
crust it’s amazing second steak
great and now it’s time for our
rock’n’roll TV – Lee we will use some
chopped garlic chopped chili rosemary
oregano ground pepper olive oil wine
vinegar salt we begin to smash it the
ingredients have to get to know each
other to interact the flavors the hot
mess and spiciness look at that
ok these are typical dressing we use in
our country we usually serve it cold on
top of the steak you will see that in a
couple of minutes great whoa that’s hot
look at that look at that the dumbness
the medium-rare it’s gorgeous lovely of
course what’s missing here is our
chimichurri sauce great some extra let
me clean up my hands and I prepare
quickly and green salad with some
arugula leches Freddie Keo olive oil
lemon
don’t forget fault ray
tell me tell me if you don’t want to
grab a bite right now lovely if you love
it and you want to vote for it then
thumbs up like it so get like in get
watching and let’s see what happens
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