ladies and gentlemen of the jury food
busker backage Street priest and I’m
going to do a next-level steak and onion
sandwich shall we write this little bad
boy is one of my favorites takes to cook
with in the entire world it’s cheap it’s
skirt steak or it’s also known as
bavette and it’s perfect to flash-fry
and serve rare okay so I need to
tenderize it which means I need to give
it a damn good thrashing but you can’t
give it a damn good thrashing
on a table like that so whack it on here
a little bit of greaseproof and then
I’ve had enough of you
going to give you a damn good thrashing
I feel better now we’re going to season
it and now let’s get the pan on for the
onions a good glug of oil and then you
want about 20 grams of unsalted butter
right now while the butter is melting
let’s get the onions prepared now we
want to take out the outer skin of the
onions but don’t throw those away
because we want to use it for soups of
shoes now when you slice these we want
nice big fat two centimeter chunks of
onion right now we want to put 70 grams
of dark brown sugar in there and now
let’s get the onions in so now you’re
gonna fry those for about five minutes
so that’s been frying for five minutes
we want a 125 mils of red wine vinegar
lid on and cook it slow and low for 35
minutes
it’s got a bit on the busy side now come
and have a butcher’s look how sticky
it’s gotten here look at him how gooey
delicious II look okay so those guys are
done get your pan on and make sure it’s
screaming hot so when you get your steak
in it C is straight away get your oil on
and make sure your massage it into your
meat because you don’t want it to stick
to your griddle pan right let’s get it
in and I’ll whack that on for three
minutes either side that’s going to give
you a medium a little bit longer if you
want it more well-done okay right let’s
take it out let’s let it rest now what
we’re going to is going to toast it to
batter in the griddle pan so let’s just
slice it open and now we’re going to get
some oil on there okay let’s get that
into the griddle pan
okay the state rested for a minute so
let’s slice it open now just look how
beautiful that is cooked we’re gonna
take a little bit of oil and mix that in
with the natural juices that have come
out of the steak okay let’s build this
baby mustard first but don’t forget this
is optional now the onions just look it
in now we grab the steak this is the
hero let’s get him on and then we’ll
just add a little bit of watercress on
that’s the next level steak and onion
sandwich then Jamie Oliver’s new book
comfort food click on there if you want
to buy the book come on guys what would
you pay for this sandwich let me know
now leave a comment in the comment box
and guys go to my channel food busker
and subscribe people boom
busker backage Street priest and I’m
going to do a next-level steak and onion
sandwich shall we write this little bad
boy is one of my favorites takes to cook
with in the entire world it’s cheap it’s
skirt steak or it’s also known as
bavette and it’s perfect to flash-fry
and serve rare okay so I need to
tenderize it which means I need to give
it a damn good thrashing but you can’t
give it a damn good thrashing
on a table like that so whack it on here
a little bit of greaseproof and then
I’ve had enough of you
going to give you a damn good thrashing
I feel better now we’re going to season
it and now let’s get the pan on for the
onions a good glug of oil and then you
want about 20 grams of unsalted butter
right now while the butter is melting
let’s get the onions prepared now we
want to take out the outer skin of the
onions but don’t throw those away
because we want to use it for soups of
shoes now when you slice these we want
nice big fat two centimeter chunks of
onion right now we want to put 70 grams
of dark brown sugar in there and now
let’s get the onions in so now you’re
gonna fry those for about five minutes
so that’s been frying for five minutes
we want a 125 mils of red wine vinegar
lid on and cook it slow and low for 35
minutes
it’s got a bit on the busy side now come
and have a butcher’s look how sticky
it’s gotten here look at him how gooey
delicious II look okay so those guys are
done get your pan on and make sure it’s
screaming hot so when you get your steak
in it C is straight away get your oil on
and make sure your massage it into your
meat because you don’t want it to stick
to your griddle pan right let’s get it
in and I’ll whack that on for three
minutes either side that’s going to give
you a medium a little bit longer if you
want it more well-done okay right let’s
take it out let’s let it rest now what
we’re going to is going to toast it to
batter in the griddle pan so let’s just
slice it open and now we’re going to get
some oil on there okay let’s get that
into the griddle pan
okay the state rested for a minute so
let’s slice it open now just look how
beautiful that is cooked we’re gonna
take a little bit of oil and mix that in
with the natural juices that have come
out of the steak okay let’s build this
baby mustard first but don’t forget this
is optional now the onions just look it
in now we grab the steak this is the
hero let’s get him on and then we’ll
just add a little bit of watercress on
that’s the next level steak and onion
sandwich then Jamie Oliver’s new book
comfort food click on there if you want
to buy the book come on guys what would
you pay for this sandwich let me know
now leave a comment in the comment box
and guys go to my channel food busker
and subscribe people boom
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