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