weekend and I’m going to give you a
special of the day for Jamie’s Italian
that I’m going to run today Friday and
tomorrow Saturday we’re gonna do steak
and the weekend is definitely the time
for steak delicious at Jamie’s Italian
we really saw some amazing beef we’ve
got the sirloin always and what I’m
gonna get in for this special is their
bavette I bavette is a skirt steak it’s
one of my favorites got a different
texture but I really really like it
we’re gonna marinate it got some
rosemary and some bay leaves just smash
it up really get all the natural oils
out of the herbs and I’m gonna use some
garlic as well just pound that up now
this marinade will all fall off but by
the time you’re cooking it it would have
done its job it’s gonna kind of look
like that and then I’m simply gonna add
some extra virgin olive oil and muddle
that in look at that the marinade is
about extracting the flavor but also
rubbing it over the meat itself is about
really massaging it in there and I’ll
marinate that overnight so you’ll get
maximum flavor and maximum tenderness
and then we just got to cook it
perfectly chef’s can you pass us those
beautiful portobello mushrooms take the
face off of the mushroom I’m not going
to touch these of any marinade or any
oil I’m gonna grill them dry and you get
a nutty flavor and then at the end you
dress it with beautiful oils to go with
it we’re going to do some beautiful
grilled tomatoes on the vine look at the
shape of them beautiful just a little
olive oil a little seasoning and I just
want to rub the tomatoes we have that
oil look at that so I’m just gonna Pat
these with the oil and then I’ll put
them under the grill at Jamie’s Italian
the way that we grill our meats and
we’ve always done it for ten years is
our mattoni
which means under the brick and it’s a
genius little tip that you can use at
home as well get a bit of stone or brick
wrap it in foil preheat that on a
barbecue or a grill so it’s white hot
but also heavy and then if you imagine
your chicken or your steak underneath it
is getting cooked from both sides and
it’s getting flattened so maximum bar
mark and surface area and that Jamie’s
Italian we you
these I have these plates specially made
from a friend of mine called Mick the
brick and these are white hot white hot
and they’re heavy
so we’re going to cook that steak so
chefs if you can whack the mushrooms on
first cook it face down that’ll get the
heat going it will get it toasty and
nutty the boys have got the marinated
steaks from yesterday they’re all done
in advance so chef yeah if you can just
season our steaks with salt and pepper
on both sides that will go on the grill
you can see how hot that is
then it’ll pick the brick up and you can
see it look you can see this is flaming
up and smoking but it’s cooking from
both sides it’s a brilliant way
brilliant way to cook and we want to
cook this steak medium-rare
then it’s tender and delicious okay chef
I’ll leave that with you so guys look at
that see the juices coming out see the
juices coming out low low low low look
juicy juicy juicy you want it to relax
and what we’re gonna do is drizzle that
with some olive oil or something vinegar
what’s nice is as this meat relaxes for
a couple of minutes the natural juices
will come out and start mixing with the
balsamic and the olive oil and make you
the most incredible natural source right
let’s place you up we’ve got the rest in
juices in that tray we want to keep that
and we want to carve it then we’re gonna
cut this through gonna go nice and thin
this is steak tell yah – right so that
means sliced up look at that guy’s look
at the color that’s what we want so
there’s our grilled mushroom and then
what we want to do is get the beautiful
steak and just lay it around like that
nice and thin dice look at that and then
I want to do two things with these
juices I want to put some in here with
the mushrooms so you’re making like a
little pond and then in and around the
steak and then we just finish it with a
simple rack of cherry vine tomatoes
I just want to dress that with a lemon
on the side and a lemon on the rocket
just a little bit and a tiny bit of oil
pinch of seasoning
rock it to one side last but not least
and again with James Italian you know we
make a real effort to source our
ingredients we get beautiful parmesan
direct from the consortium I’m going to
shave some of this and just let it fall
naturally over mainly the rocket look at
that there you go guys beautiful steak
tell yatta that’s with the bavette steak
the cherry vine tomorrow’s those
beautiful nutty portobello mushrooms the
rocket and the parmesan bitter lemon
squeezed over the top delicious that’s
the kind of grub that you want on a
Friday and I’ll put it on tomorrow as
well Saturday come in and see us at
James Italian and have some lovely food lots of love