FULL RECIPE HERE: http://tatyanaseverydayfood.com/recipe-items/blue-cheese-steak-salad/. Juicy and flavorful rib-eye steak over a bed of spring greens and diced green apple, drizzled with home-made blue cheese dressing. Why not skip the steakhouse and make this delicious steak salad right at home?! This eye-catching meal takes under 30 minutes to assemble, which means less work for you! SHOP IS NOW OPEN! Head over to my website to shop all of my favorite kitchen items, cooking and baking supplies and other fun items! http://tatyanaseverydayfood.com/shop/. Music Courtesy of Audio Network
I’m showing you how to make a juicy flat iron steak in a hot cast iron pan and serve it with a crunchy salad tossed in homemade lemon and horseradish vinaigrette. The flat iron steak is a very tender, juicy, and economical cut of beef, plus it’s very easy to cook. The steak cooks best in a cast iron pan, but non-stick works too. Just make sure to follow the technique I used, and don’t skip the hot butter and garlic at the end, so good! The steak salad is crunchy and fresh, feel free to use any lettuce that you like. I like the flavor of the lemon and horseradish in the vinaigrette, and the monk fruit adds just the right amount of sweetness.. This video is in collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff.. RECIPE: https://www.flavcity.com/flat-iron-steak-salad/. Order our new cookbook: https://amzn.to/2TOHWJL. Macros per 8 ounce portion of steak: 520 calories. 0 carbs. 40 grams of fat. 42 grams of protein. 0 fiber. Macros per serving of salad, makes 2 servings:. 118 calories. 3 grams of net carbs. 5.45 gram of total carbs. 10 grams of fat. 3 grams of protein. 2.5 grams of fiber. Macros per tablespoon of dressing: 120 calories. 15 grams of fat. Less than 1 carb. 0 protein and fiber
For the FULL Recipe How To Make Easy Steak Salad. Ali in the Valley website: https://www.aliinthevalley.com. SUBSCRIBE-https://www.youtube.com/aliinthevalley. SOCIAL MEDIA. Instagram: https://www.instagram.com/aliinthevalley/. Facebook: https://www.facebook.com/aliinthevalley. Pinterest: https://www.pinterest.com/aliinthevalley/. Twitter: https://twitter.com/alinthevalley. Business contact: [email protected]. Ali in the Valley is a lifestyle blog about healthy, delicious food and simple lifestyle tips on how to be a great host or hostess…all while staying on a budget. I create simple recipes for the urban soul and live by my motto “home grown cooking – down to earth living!”
Any salad with steak and onion strings on top is OK in our book.. Get the recipe: https://www.foodnetwork.com/recipes/ree-drummond/big-steak-salad-2170782.. Big Steak Salad. Recipe courtesy of Ree Drummond. Total: 35 min. Active: 35 min. Yield: 4 servings. Level: Easy. Ingredients. Dressing/Marinade: 3/4 cups canola oil. 3 tablespoons red wine vinegar. 1 tablespoon balsamic vinegar. 2 tablespoons lime juice. 2 tablespoons plus 1 teaspoon soy sauce. 1 tablespoon Worcestershire sauce. 1/2 teaspoon hot chili oil. 2 tablespoons sugar. 1 tablespoon minced fresh ginger. 3 cloves garlic, peeled and minced or chopped. 1 teaspoon kosher salt. Lots of freshly ground black pepper. 2 whole 1-inch rib eye steaks, extra fat trimmed. Onion Strings: 2 whole onions. 2 cups buttermilk. 2 cups all-purpose flour. 1 tablespoon kosher salt. 1/2 teaspoon cayenne pepper. Freshly ground black pepper. 4 cups canola oil. Salad: Lettuce mix: romaine, arugula, watercress, radicchio, etc.. 3/4 cups crumbled blue cheese. 4 roma tomatoes, sliced. Directions. For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.. Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.. For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.. Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.. Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.. For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.. Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.. Serve immediately. Yum! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.. Watch free FULL EPISODES of Food Network shows: http://www.foodnetwork.com/videos/full-episodes?soc=youtube. Like Food Network on Facebook: https://www.facebook.com/FoodNetwork. Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/. Follow Food Network on Twitter: https://twitter.com/FoodNetwork. Visit Food Network online: http://www.foodnetwork.com
This steak salad is perfect option for anyone sticking to a keto diet! Recipe: https://tasty.co/recipe/low-carb-steak-salad-with-dijon-vinaigrette. Sear your steak on the pre-seasoned Goodful cast iron skillet used in this video: https://bzfd.it/2CDgF5Z. Subscribe to Goodful: https://bzfd.it/2QApoPk. About Goodful: Feel better, be better, and do better. Subscribe to Goodful for all your healthy self care needs, from food to fitness and everything in between! Connect with Goodful: Like us on Facebook: https://www.facebook.com/officialgoodful/. Follow us on Instagram: https://www.instagram.com/goodful/. Follow us on Twitter: https://twitter.com/goodful. Check out our website: https://www.goodful.com/. Subscribe to the Goodful Newsletter: https://www.buzzfeed.com/newsletters/goodful. Credits: https://www.buzzfeed.com/bfmp/videos/76532. MUSIC. Licensed via Audio Network. https://www.youtube.com/c/Goodful
This is not your average steak salad….it’s the BEST i’ve ever made and it can be for you too! ORDER MY NEW KNIFE! ► http://bit.ly/sams-knife . SUBSCRIBE: http://bit.ly/stcgsub | MERCH: http://bit.ly/M_A_C_A. WATCH NEXT ► Popular Videos: http://bit.ly/stcg-popular-vids. ORDER THE STCG CUSTOM EVO GRILL ► https://bit.ly/sams-evo. SHOP:. ►MY KITCHEN MUST-HAVES http://bit.ly/stcg-kitchen-musthaves. ►CHOSEN FOODS AVOCADO OIL | THE OFFICIAL OIL OF STCG http://bit.ly/stcg-oil. ►FAT MEANS FLAVOR TEES (& MORE) http://bit.ly/stcg-merch. ►MAKE AMERICA COOK AGAIN MERCH http://bit.ly/M_A_C_A. ►MY COOKBOOKS http://bit.ly/stcg-cookbooks. JOIN THE COMMUNITY: ►REDDIT: http://bit.ly/stcg-reddit. FOLLOW ME: ►FACEBOOK: http://bit.ly/stcg-fbook. ►TWITTER: http://bit.ly/stcg-twitter. ►INSTAGRAM: http://bit.ly/stcg-insta. ►PINTEREST: http://bit.ly/stcg-pinterest. WATCH MORE SAM THE COOKING GUY: ►POPULAR VIDEOS: http://bit.ly/stcg-popular-vids. ►LATEST UPLOADS: http://bit.ly/stcg-latest-uploads. ►EPIC BURGERS & SANDWICHES: http://bit.ly/stcg-epic-burgers-etc. ►STCG’S FAVORITE RECIPES: http://bit.ly/stcg-fave-recipes. CONNECT: ►MY WEBSITE: http://thecookingguy.com. ►ALL MY RECIPES: http://thecookingguy.com/recipes/. ►MY SAN DIEGO TACO RESTAURANT: https://www.notnottacos.com/. ►BUSINESS EMAIL: [email protected]. ABOUT US: We really just have one goal to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.. If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.. Cooking doesn’t have to be hard, it just has to be delicious… Please SUBSCRIBE and enable notifications to see NEW EPISODES shot in 4K. uploaded every MONDAY + WEDNESDAY + FRIDAY. For instant updates check out the links below and FOLLOW me on social media where you can stay up to date on new episodes and what other nonsense is going on in my life.. THANK YOU!
Full of flavour, this beef salad from Food Busker is a full on taste sensation. Succulent juicy beef and crisp, fresh vegetables tossed in a garlic and lime dressing. Really quick and super tasty, how much would you pay for a portion? Links from the video: Chicken Ramen Soup | http://jamieol.com/eZFsHL. More Food Tube videos | http://jamieol.com/r6VNVu. Find Food Busker’s Channel here: http://jamieol.com/c8lYlx. For more nutrition info, click here: http://jamieol.com/D3JimM. Jamie Oliver’s Food Tube | http://jamieol.com/M2xkcF. Subscribe to Food Tube | http://jamieol.com/kLO4Xo. Twitter: http://jamieol.com/wY1ZTB. Jamie’s Recipes App | http://jamieol.com/E0TVBd. Tumblr: http://jamieol.com/6BR1lT. Facebook | http://jamieol.com/sZmG6S. More great recipes | http://www.jamieoliver.com. #FOODTUBE. x
Once the meat has cooled to room temperature, add all salad ingredients to a large bowl and pour about 2 tablespoons of dressing per person (8 tablespoons total) on top. Toss to combine and serve immediately. Nutrition Information.
Serves: 4 | Serving Size: 1/4 pound steak + 1/4 salad mixture + 2 tablespoons dressing. Grill beef uncovered 4 to 5 inches from medium coals 12 to 16 minutes for medium doneness, turning once. Cut beef into 2x1/4-inch strips.
2. Cook and drain pasta as directed on package. Rinse with cold water; drain. Toss pasta, beef, tomatoes, onion and corn in large bowl. Serve with dressing. Lean and tender steaks crown a bright, lemony salad made with asparagus, peas and couscous.
The recipe comes from chef Michael Ollier, of Certified Angus Beef in Wooster, Ohio. He calls for generous 8-ounce steaks; for budget or dietary reasons, you may want to use a more modest 4-ounce steak. California Steak Salad Recipe. This salad is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt.
Grilling the red onion adds another layer of char and a bit of sweetness to counter the tartness of the vinaigrette. Midwestern Restaurant, Mesa: See 101 unbiased reviews of Midwestern Restaurant, rated 4 of 5 on Tripadvisor and ranked #82 of 1,032 restaurants in Mesa. Juicy medium rare steak. Girlie green salad. And usually, plenty of adornments ranging from freshly fried bits of peppered bacon to sauteed mushrooms to different kinds of grated cheese.
I repeat: I love a good steak salad. I’ll take the dressing any old way, too. Blue cheese is a mainstay, and probably my first choice if all things were equal.
View menu and reviews for Ruth’s Chris Steak House in New York, plus popular items & reviews. Delivery or takeout! Steak House Salad. Mashed Potatoes. W. Wendell. Jul 09, 2020.
Top reviewer. Good food small portion. Tender corn-fed midwestern beef topped with three large shrimp. Add to bag.
Steak House Salad. $10.50. Iceberg, baby. Get Steak Salad Recipe from Food Network. 1/2 head romaine lettuce, cut into bite-size pieces. 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups).
Midwest recipes and cooking focusing primarily on Wisconsin recipes, Minnesota recipes, and Iowa recipes. Comfort food such as casseroles, hearty potluck salads, appetizers and party food, bratwurst, German food, and lots of cheese recipes and bacon recipes. Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached.
Remove from heat and let sit until cool enough to handle.
List of related literature:
I probably make a dozen different salad dressings, but this one with mustard is one of my favorites, especially with tender Boston or Bibb lettuce.
Add the beef, together with the bay leaves, rosemary, vinegar, lemon and orange juice, pepper, cinnamon, and parsley; saute 6 or 7 minutes over high heat (be careful not to overcook).
You can also whisk it with salt, pepper, and a squeeze of lemon juice and toss boiled waxy potatoes, fresh lovage, and sweet onion in the dressing for a simple salad.
Make a simple dressing by whisking the vinegar, lemon juice, and Creole mustard in a small bowl; while whisking, slowly drizzle enough olive oil into the bowl to form an emulsion.
looks undercooked and people are straight okay with eating huge leaves of mint and basil? those are some strong flavours, if you’re going to do that maybe add another leaf type like arugula
Where can I get the written recipe? Do I gave to jot down the ingredients and method as I watch? Jamie’s foo tube recipes are generally on his website but I can’t find this one anywhere. Same problem with some other food tube recipes.
The Meat is allmost raw inside….Its allmost the same with Jamie Oliver stuff… putting a lot of diffrent coloured vegeas together then some salt, pepper, this time Fish sauce…and at the End this should be tasty…. sorry not for me…
When you slice the steak, rotate your knife 15 degrees and slice on the bias. You will get more surface area per slice to soak up your dressing, and it is a nicer presentation.
I made this today, sans the garlic bread. I reverse seared a sirloin steak on a Weber grill, I make the chimichurri sauce and ranch dressing, and grilled the tomatoes. My wife laid out the salad greens, cut the avocado and the cucumber. This salad was a huge hit, thank you Sam!
i like how you call them “thai red shallots” and then 3 seconds later they are called chinese shallots. “if you cant get chinese shallots… get regular ones” i didnt know that the chinese have their own version of shallots. also the chinese cabbage in the beginning of the video is very confusing as most chinese wouldnt know what you are talking about. but im sure there is a correct name for it..
Wanna know something funny?? I played this on my living room tv and totally forgot i had Alexa plugged in so you activated Alexa in this video as well as in my living room haha
in my opinion it should not be more expensive than 10 euros, but i think that in France you will pay between 14-17 euros in a restaurant nonetheless it look really delicious
Ok..ok..ok. Probably as many good dishes Sam makes, THIS IS ONE OF MY FAVES. I mean cocktails & family & friends…..& this glorious F# #KIN STEAK SALAD.
You did well I’ll eat nay steak from rare to well done and seeing it bleeding a lil whe. U cut it I know it had an amazing texture taste and birste everytime u bite I’m very jealous good video please carry on making jealous ❤️❤️❤️
Wow, yeah, that looks amazing, £8-9 I think would be fair for that amount and the ingredients… I like doing something similar with shredded bbq pork, veggies balance it out amazingly! Keep them coming bro @*****!
The use of Oriental is not offensive when your labelling a dish. Or is it?? Not sure why some people got offended. I’m from Canada and we used the term Asian as a description but I have seen people use the word oriental I guess more to differentiate between Indian Asians but there are a lot of restaurants where the word is used. By the way the food looks sooooo good.
I got all the stuff, put it in the oven and boom. Got it out the oven and totally forgot that when you said 135 Celsius……IM FROM THE UK SO WE ISE DIFFERENT READINGS will go again next week
Sam we smoke our little tomatoes on the grill all the time. Try this, toss them in a little oil with garlic, black olives and pineapple chunks then put them on the grill with a piece of meat or bacon for some smoke. Stir occasionally. When done, they taste just like pizza!
Those turkey burgers you made what do you think all of that butter you put in them went I don’t want to say I’ve learned the same lesson because I’ve never cooked turkey burgers but I cooked plenty of bacon on top of the grill and if you have big deposits you never take care of it’s going to come back to you
I like your take on Vietnamese beef salad, quite different than how we make it, but worth taking note on for improvement in my own kitchen for a hybrid in between:) Plus, I don’t see what’s the fuss about. So what if he called it “oriental”? So what if it’s not like how we make it? What’s important is to just take it as a good dish that it is. Relax.
Wow, I honestly didn’t expect the people to be that close to the correct prize. The difficulty I see is that you used couple ingredients which are only used in asian recipes, so you wouldn’t have them home usually. Those are for example rice vinegar, fish sauce, asian basil,…
Finally, one question: what is in the five spice seasoning? I have never seen it here in Germany. I guess curry and chili but have no idea what else.
I love this recipe! Thanks. Beef is new to me. I’ve converted from being vegetarian for 11 years. What grade of beef do you use? I prefer my meat well done. Charred!!! What brand of bleu frommage? Merci, E
Why not use fresh minced garlic? Americans loves the dried one but in Europe that is sacrilege since the fresh one tastes and smell a trillion times better! Don’t be spare time since this video takes 10 times longer than it takes to use fresh garlic!!!
Quick question, what’s your take on Grassroots Coop, pasture raised beef, poultry and pork that is delivered to your home. Do you think they are legit?
he cant even cook yes caramelising steak give it flavour but he burns it plus cus of the the pan thats to hot its to blue in the middle causing a tough stake plus Jamie Oliver who this channel is apparently run bye never picks herbs and always uses the stalks i.e a tad bit hypercritical there
Dude, don’t know how to break it to ya you need to brush up on your meat preparation. What you served was nowhere NEAR med-rare. It’s called bleu, which basically means raw meat with a thin layer of cooked meat (preferably caramelized).
Followed the steak recipe, but nixed all the healthy greens. First time ever cooking a tri-tip and didn’t feel like jacking with my Weber kettle, so did the oven and then seared it on my gas grill. Came out perfect. Kinda had the flavor and texture of a giant flat-iron steak. Threw the meat in green hatch chili tortillas with guac and pico and then went to town. Well done Sam!
Bobby out here killin’ it again! New sub, mostly followed you on FB. Looks delicious! Also that baby should be here any day right?! That’s so exciting! Brings a whole new purpose to living having a child.
You are hitting all the right spots with this one man. Absolutely fantastic as ever. Never seen a “Kohlrabi” in any kind of a cooking video, and I have to say watch a lot of them, but here in Slovakia everyone just throws it into their chicken stock so nice to see it used raw…or pickled…or just differently:D
Why is everyone scrutinizing the use of the word ‘oriental’? The idea is that he used a mixture of ingredients to make a salad with ‘oriental’ flavours. Either way I thought it looked great:) Thanks.
I finally found a tri tip steak and I am going to prepare this tomorrow night. I fixed this recipe a few weeks ago I couldn’t find the tri tip but did everything else it was a winner! Loooooved it! Can’t wait to see how tasty the tri tip steak will be!
Who cares how “authentic” it is as one cuisine or another? If it tastes good is all that matters. It’s like there’s something wrong with food that isn’t “authentic” even if it’s delicious.
now british people are going to cook asian food replacing mirin for vinegar loool. if you try this at home note there will be a significant change in the flavour to the final product as mirin is really a rice wine syrup which is the opposite of VINEGAR.
Do you have a video of which pots and pans are safe to use from Teflon, stainless steel, cast iron, aluminum, ceramic, stainless steel aluminum clad, stainless steel copper clad….etc all the chemicals being leeches into our food. Thanks
Hi Bobbly Always love watching your videos I have pre ordered your book in kindle version but am having issues getting it delivered Is anyone else having issues? Just wondering if it is my iPad only or an amazon issue Thanks
its funny how he mixes the dressing and spent minutes tossing everything together, then he sprinkles the salt on top… nice salt crust salad with no salt on the inside..
However, I am having issues with the kindle version…
It seems you guys have updated the kindle version for desktop optimization, but it has completely broken the mobile version now… The macro tables are super small, the edition of the table of contents in the opening of each chapter seems also altered and they now lack the background photos they used to have before… I have screenshots of before and after highlighting the issues if it can help. It seems it’s not a technical issue but is the result of the changes you guys made in the updated content.
duuuude I just got your book and I’m sooooo stoked!!!!! it really stands out from other cook books I have. really great to have all the nutritional information
bobby please always mention in description that when you will be live on youtube, so we would know in advance we dont know which day and time you are live on youtube, I already bought your book just waiting to receive it,thanks
My only issue with steak is I like mine cooked blue, so it doesn’t afford enough time to caramelize the outside. =S I’m not gonna lie, I like my beef like it’s ready to get off the plate and moo.
Hey Sam, you are forever asking for people to subscribe, but I suppose you are only asking for subscribers from the northern hemisphere. You are casually ignoring your southern hemisphere followers (subscribers) by constantly referring in your videos that the weather is improving. No, it is not where we live . It is getting bloody cold. Come on Sam, if you want to expand your following, think AND act globally. Half of that globe you live on, the weather is the opposite to what you are experiencing. Seriously, it is true. Check it up . Btw, love your cooking show even though you think we don’t exist this side of the equator. More criticism and compliments to follow.
Thanks Bobby, that looks delicious! May I ask you how do you get the prepared horseradish though? You blend this root with sugar and white vinegar? A big hug for the flavcity team
Hey Bobby!! I love steak, but it’s hard for me to get it to a medium or medium rare. For myself I would add a little bit of crumbled blue cheese in the salad too! This looks hardy! Tfs ❤️
Yum looks delicious i am making this soon can use mushrooms to make them vegetarian as i dont eat meat or fish at home watched your broccoli kale pizza video on friday during work the pictures of cookbook made me drooling and hungry the pizza calling my name making your cauliflower pizza and broccoli kale pizza soon for office lunches love pizza making your avocado oil mayo keto bbq sauce and bread soon for subway sandwich making your cauliflower fried rice crackers and biscotti soon for my office lunches and snacks buying your cookbook soon for helping me with office lunches drooling over my samsung galaxy j4 love your dad and stories always brighten up my day love your videos making me hungry Thanks Ramya
I tried this recipe. It’s not that tasty. It’s normal. Personally I think Jamie’s recipe is more reliable. Every time I followed him, the result is a success.
Not sure where I went wrong here.. I followed this step by step and it looked spot on.. but soon as I took a bite, my eyes went crossed, I yodeled for no reason and my pecker has been hard every since! I was shocked! What happened, SAM!!!
hi i love ur recepies i tried most of them and those are very appealing to my frends and family so i want no machine pineapple icecream recepie plz plz show pineapple icecream as soon as possible:-)
looks undercooked and people are straight okay with eating huge leaves of mint and basil? those are some strong flavours, if you’re going to do that maybe add another leaf type like arugula
Where can I get the written recipe? Do I gave to jot down the ingredients and method as I watch? Jamie’s foo tube recipes are generally on his website but I can’t find this one anywhere. Same problem with some other food tube recipes.
The Meat is allmost raw inside….Its allmost the same with Jamie Oliver stuff… putting a lot of diffrent coloured vegeas together then some salt, pepper, this time Fish sauce…and at the End this should be tasty…. sorry not for me…
At 4:05 this filthy fool goes to flick his greasy hands into the dish. Not to mention he talks right into the plate. What a festy man.
When you slice the steak, rotate your knife 15 degrees and slice on the bias. You will get more surface area per slice to soak up your dressing, and it is a nicer presentation.
I made this today, sans the garlic bread. I reverse seared a sirloin steak on a Weber grill, I make the chimichurri sauce and ranch dressing, and grilled the tomatoes. My wife laid out the salad greens, cut the avocado and the cucumber. This salad was a huge hit, thank you Sam!
i like how you call them “thai red shallots” and then 3 seconds later they are called chinese shallots. “if you cant get chinese shallots… get regular ones” i didnt know that the chinese have their own version of shallots. also the chinese cabbage in the beginning of the video is very confusing as most chinese wouldnt know what you are talking about. but im sure there is a correct name for it..
RECIPE: https://www.flavcity.com/flat-iron-steak-salad/
Macros per 8 ounce portion of steak:
520 calories
0 carbs
40 grams of fat
42 grams of protein
0 fiber
Macros per serving of salad, makes 2 servings:
118 calories
3 grams of net carbs
5.45 gram of total carbs
10 grams of fat
3 grams of protein
2.5 grams of fiber
Macros per tablespoon of dressing:
120 calories
15 grams of fat
Less than 1 carb
0 protein and fiber
Wanna know something funny?? I played this on my living room tv and totally forgot i had Alexa plugged in so you activated Alexa in this video as well as in my living room haha
in my opinion it should not be more expensive than 10 euros, but i think that in France you will pay between 14-17 euros in a restaurant
nonetheless it look really delicious
Ok..ok..ok. Probably as many good dishes Sam makes, THIS IS ONE OF MY FAVES. I mean cocktails & family & friends…..& this glorious F# #KIN STEAK SALAD.
You did well I’ll eat nay steak from rare to well done and seeing it bleeding a lil whe. U cut it I know it had an amazing texture taste and birste everytime u bite I’m very jealous good video please carry on making jealous ❤️❤️❤️
Wow, yeah, that looks amazing, £8-9 I think would be fair for that amount and the ingredients… I like doing something similar with shredded bbq pork, veggies balance it out amazingly! Keep them coming bro @*****!
The use of Oriental is not offensive when your labelling a dish. Or is it?? Not sure why some people got offended. I’m from Canada and we used the term Asian as a description but I have seen people use the word oriental I guess more to differentiate between Indian Asians but there are a lot of restaurants where the word is used.
By the way the food looks sooooo good.
Am sure it tastes great, but personally I will not make a Ribeye SALAD!! I would grill it and have the same salad as a side dish.
Dang I just had half a pack of strips left. This is a lot. Not easy. I’m just gonna fry the strips up an drop em in my salad. I know you hooked it tho
I got all the stuff, put it in the oven and boom. Got it out the oven and totally forgot that when you said 135 Celsius……IM FROM THE UK SO WE ISE DIFFERENT READINGS will go again next week
Sam we smoke our little tomatoes on the grill all the time. Try this, toss them in a little oil with garlic, black olives and pineapple chunks then put them on the grill with a piece of meat or bacon for some smoke. Stir occasionally. When done, they taste just like pizza!
Those turkey burgers you made what do you think all of that butter you put in them went I don’t want to say I’ve learned the same lesson because I’ve never cooked turkey burgers but I cooked plenty of bacon on top of the grill and if you have big deposits you never take care of it’s going to come back to you
I like your take on Vietnamese beef salad, quite different than how we make it, but worth taking note on for improvement in my own kitchen for a hybrid in between:)
Plus, I don’t see what’s the fuss about. So what if he called it “oriental”? So what if it’s not like how we make it? What’s important is to just take it as a good dish that it is. Relax.
Wow, I honestly didn’t expect the people to be that close to the correct prize. The difficulty I see is that you used couple ingredients which are only used in asian recipes, so you wouldn’t have them home usually. Those are for example rice vinegar, fish sauce, asian basil,…
Finally, one question: what is in the five spice seasoning? I have never seen it here in Germany. I guess curry and chili but have no idea what else.
I love this recipe! Thanks.
Beef is new to me. I’ve converted from being vegetarian for 11 years.
What grade of beef do you use? I prefer my meat well done. Charred!!!
What brand of bleu frommage?
Merci, E
Why not use fresh minced garlic? Americans loves the dried one but in Europe that is sacrilege since the fresh one tastes and smell a trillion times better! Don’t be spare time since this video takes 10 times longer than it takes to use fresh garlic!!!
“ 2:29“
Whenever anyone want somthing simply consider using AYqi.dlam.uno
It is fascinating on all devices! axx
සෑම කෙනෙකුටම පරිපූර්ණ ක්රමය
Quick question, what’s your take on Grassroots Coop, pasture raised beef, poultry and pork that is delivered to your home. Do you think they are legit?
he cant even cook yes caramelising steak give it flavour but he burns it plus cus of the the pan thats to hot its to blue in the middle causing a tough stake plus Jamie Oliver who this channel is apparently run bye never picks herbs and always uses the stalks i.e a tad bit hypercritical there
That’s my kind of salad!
I would definitely do 8 pounds for a good portion of that lovely salad. Especially since it’s ribeye steak!
The bit at the end was also mega funny as always xD
Dude, don’t know how to break it to ya you need to brush up on your meat preparation. What you served was nowhere NEAR med-rare. It’s called bleu, which basically means raw meat with a thin layer of cooked meat (preferably caramelized).
Followed the steak recipe, but nixed all the healthy greens. First time ever cooking a tri-tip and didn’t feel like jacking with my Weber kettle, so did the oven and then seared it on my gas grill. Came out perfect. Kinda had the flavor and texture of a giant flat-iron steak. Threw the meat in green hatch chili tortillas with guac and pico and then went to town. Well done Sam!
That’s how do my garlic bread but I also drizzle a little Olive oil and sea salt it’s amazing you’ll never buy that store bought crap again.
Bobby out here killin’ it again! New sub, mostly followed you on FB. Looks delicious! Also that baby should be here any day right?! That’s so exciting! Brings a whole new purpose to living having a child.
You are hitting all the right spots with this one man. Absolutely fantastic as ever. Never seen a “Kohlrabi” in any kind of a cooking video, and I have to say watch a lot of them, but here in Slovakia everyone just throws it into their chicken stock so nice to see it used raw…or pickled…or just differently:D
Why is everyone scrutinizing the use of the word ‘oriental’? The idea is that he used a mixture of ingredients to make a salad with ‘oriental’ flavours.
Either way I thought it looked great:) Thanks.
Testing a steak’s “doneness” by using your hand doesn’t require “125 years of cooking steaks”. I can do it and I’ve only been cooking for 4 years.
…Sam, great show, great food, great kids you have….great wristwatch and bands… similar to mine…but PLZ don’t wear it while cooking….cheers
I finally found a tri tip steak and I am going to prepare this tomorrow night. I fixed this recipe a few weeks ago I couldn’t find the tri tip but did everything else it was a winner! Loooooved it! Can’t wait to see how tasty the tri tip steak will be!
Ingredients:
(Not including seasoning)
Tri tip meat
Baby red butter lettuce leaves
Avocado
Cucumber
Small tomatoes
Chimichurri:
Garlic
Parsley
Oregano
Juice of a whole lemon
Ranch:
Sour cream
Buttermilk
Mayo
Garlic
Juice of half a lemon
Parsley
Chopped dill
Chive
Toast:
Bread
Rub cut garlic on toasted bread
Pretty sure a steak salad is supposed to have mixed cuts of meat ie chuck, rib, brisket, Sierra… thats how I do it but your way is good too
Who cares how “authentic” it is as one cuisine or another? If it tastes good is all that matters. It’s like there’s something wrong with food that isn’t “authentic” even if it’s delicious.
now british people are going to cook asian food replacing mirin for vinegar loool. if you try this at home note there will be a significant change in the flavour to the final product as mirin is really a rice wine syrup which is the opposite of VINEGAR.
Oh mannn….I was just about to go to the supermarket until I saw this video posted. I guess I’ll leave in 10 minutes and 15 seconds. (LOL)
in the restaurant I work we just blanch the paper thin sliced beef in hot water before mixing:D the sauce could really use some brown sugar you know.
Do you have a video of which pots and pans are safe to use from Teflon, stainless steel, cast iron, aluminum, ceramic, stainless steel aluminum clad, stainless steel copper clad….etc all the chemicals being leeches into our food. Thanks
Hi Bobbly Always love watching your videos I have pre ordered your book in kindle version but am having issues getting it delivered Is anyone else having issues? Just wondering if it is my iPad only or an amazon issue Thanks
its funny how he mixes the dressing and spent minutes tossing everything together, then he sprinkles the salt on top… nice salt crust salad with no salt on the inside..
Bobby, congrats on having your book published.
However, I am having issues with the kindle version…
It seems you guys have updated the kindle version for desktop optimization, but it has completely broken the mobile version now… The macro tables are super small, the edition of the table of contents in the opening of each chapter seems also altered and they now lack the background photos they used to have before… I have screenshots of before and after highlighting the issues if it can help. It seems it’s not a technical issue but is the result of the changes you guys made in the updated content.
Thanks!
duuuude I just got your book and I’m sooooo stoked!!!!! it really stands out from other cook books I have. really great to have all the nutritional information
bobby please always mention in description that when you will be live on youtube, so we would know in advance
we dont know which day and time you are live on youtube, I already bought your book just waiting to receive it,thanks
My only issue with steak is I like mine cooked blue, so it doesn’t afford enough time to caramelize the outside. =S I’m not gonna lie, I like my beef like it’s ready to get off the plate and moo.
Hey Sam, you are forever asking for people to subscribe, but I suppose you are only asking for subscribers from the northern hemisphere. You are casually ignoring your southern hemisphere followers (subscribers) by constantly referring in your videos that the weather is improving. No, it is not where we live . It is getting bloody cold. Come on Sam, if you want to expand your following, think AND act globally. Half of that globe you live on, the weather is the opposite to what you are experiencing. Seriously, it is true. Check it up .
Btw, love your cooking show even though you think we don’t exist this side of the equator. More criticism and compliments to follow.
Thanks Bobby, that looks delicious! May I ask you how do you get the prepared horseradish though? You blend this root with sugar and white vinegar? A big hug for the flavcity team
Hi Bobby we recently found you & are SO happy we did!
Can’t wait to get your latest book
Question if I may: what vanilla extract do you recommend?
Hi
# Channel # Sun to teach and maintain home appliances welcomes the management of the channel
# Ahla like and watch
Video cooking and explanation outstanding
# Channel is always distinct
# My wishes for success and constant communication
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Greetings to the followers and channel management
thank you
Hey Bobby!! I love steak, but it’s hard for me to get it to a medium or medium rare. For myself I would add a little bit of crumbled blue cheese in the salad too! This looks hardy! Tfs ❤️
Wow Bobby I feel very fortunate in my part of the country flat iron steak goes for $4.99 LB.!!! A super deal. Thanks for the tips love your recipes.
Yum looks delicious i am making this soon can use mushrooms to make them vegetarian as i dont eat meat or fish at home watched your broccoli kale pizza video on friday during work the pictures of cookbook made me drooling and hungry the pizza calling my name making your cauliflower pizza and broccoli kale pizza soon for office lunches love pizza making your avocado oil mayo keto bbq sauce and bread soon for subway sandwich making your cauliflower fried rice crackers and biscotti soon for my office lunches and snacks buying your cookbook soon for helping me with office lunches drooling over my samsung galaxy j4 love your dad and stories always brighten up my day love your videos making me hungry Thanks Ramya
I tried this recipe. It’s not that tasty. It’s normal. Personally I think Jamie’s recipe is more reliable. Every time I followed him, the result is a success.
Not sure where I went wrong here.. I followed this step by step and it looked spot on.. but soon as I took a bite, my eyes went crossed, I yodeled for no reason and my pecker has been hard every since! I was shocked! What happened, SAM!!!
hi i love ur recepies i tried most of them and those are very appealing to my frends and family so i want no machine pineapple icecream recepie plz plz show pineapple icecream as soon as possible:-)