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