Flank Steak Tenderized With Pineapple: Does It Work?

hey what's going on it's Jamie Mandy we're two dudes we choose to lose and today we wanted to do something with KCBS which is Kansas City barbecue society I believe that's what that standard I think that's best if they're pretty much if we're wrong just tell it's just tell us take a look at the KCBS link any of you who are barbecue aficionados it's gotta go check out tasty yes they are the official organization the authority that sanctions all the barbecue cook-off and they saw some over other videos right they thought they were cool they like what we do so we're doing one now here we are are you doing you know I got this idea I saw different ways to tenderize meats and ports with both big brand fans of drive-on brining which already see the dry brine link right here if you want a dry brine estate that's dynamite but we've never used pineapple and I've been told and I saw a video which will also put a link to that video they did for different ways to tenderize the state now they were using four different ways over consider 10 minutes into tenderizing severity huggers I like they did they did a regular state they did a break a dry brine before like the quarter-inch of rock salt and then watch the salt off yeah steak afterwards okay then they did the pineapple and then they did the tenderizing okay like Center a 28 now this is a flat iron flank steak right okay and we're gonna soak this flank steak tends to be kind of tight well it can be great yeah if you overcook Wednesday stuff there's not a whole lot of marbling or fat in there it's a very very lean steak right which which means that you need to be very careful when you cook it together right now I know these big New York's these guys had New York so we're inch and a half thick right they put their marinate in for two hours and they swore by when they do the tasting of everything side by side they swore that the pineapples are the best because the enzymes break down the meat make it super tender okay we're gonna try do the same thing let's do that about two hours and then we're going to cook it hot and fast on the grill so we have something nice to meet you if you want that charred on the outside right you want a meteor on the inside we're gonna do our best and so what we've got here is pineapple all right I got a quarter pineapple it's a little more expensive than driving running obviously the pineapple is $3.99 we got a little more than a connect core of the pineapple that I just blended up here in Google check this out we're just going to just gonna pour that in here ladies watch mine yeah we're gonna pour that all over the state yeah we're gonna refrigerate this sucker for two hours okay but yeah we are gonna flip this sucker over oh look at that just cover that yeah and and then we'll move on to the cooking process we are gonna rinse this when we're done we're gonna rinse all the pineapple off this should not be a sweet sake it should not tastes like pineapple we're not doing teriyaki seasoning we're gonna do our own special seasoning will run anchor it out when we get to that point and and we'll do that dead ahead well we're back here the steak now has been marinating for about three and three three and a half hours or so so here it is taking the steak out this might be sacrilege but we're gonna go ahead and rinse this off because we're not looking for a tropical flavor on the meat just wanted to do something to tenderize it up we're not using any of that pineapple except for maybe a shape later if somebody needs an enema you know what's interesting about this the feel of it you can look at the texture here and it is it already seems to be coming apart a little bit and it almost has a slight milky you'll take this to it and this was relatively red when we started right obviously we don't want wet meat going into any type of seasoning wet like water wet I'm gonna put this over here on this other bowl with the towel we're gonna dry this off I'm gonna clean out our dish your leaves for the marinade transfer this over there season it up and we'll get it on the grill gonna end sandhya Jane from two degrees here we are back so I wanna I want to pull this steak under here so you can see it so we salt and peppered this can you see that okay on the camera see it alright so that in our camera guys I think the favorite animal is just salt pepper just salt pepper on there in addition to the pineapple so we almost dry brined it really yeah cuz it's been okay so I didn't potatoes for tonight and they're taking forever to cook so we're cooking this a little later than we wanted to which is why it's dark we've got a couple of bottles of wine yes still dark we are going to put cotton fast we're gonna cook off of that bowl so the coals are hot and they're right here sprayed it down with some canola oil we're gonna throw this gonna throw this steak on the grill so we're gonna we're gonna flip this steak probably whoops every minute to a minute and a half we want to cook it to medium rare it's not very thick so you want to do this hot and fast so we probably are going to be a total cook time about 6 minutes on this state and I'm gonna use my internal clocks that aren't my phone looking long good looking at a it's not a touch right the pulls are hot the steak is right there we're going to get beautiful marks on it so we'll show you this when it's done but know that we want the coals closed you want them really hot we're gonna flip flip flip flip flip so distinct cooks evenly and we're not we don't have just like this tiny little bit of medium rare in the middle strip steak you wanna cook medium-rare you don't want to go over that amount because it's gonna get tough on you once we're done cooking this up we'll show you what it looks like I'll show you how to carve this thing to get the most tender juicy steak you get I think you pretty much said it all man I mean hope so again about three hours in the marinade and just salt and pepper all right here it is less about me maybe a little less than a half an inch thick yeah it's not very thick or tintin wash the cutting part of this because cutting is very very important when you're doing flank steak are you doing a strip steak like this now this is a flank here strip is going to look like before skirt flake or skirt yank the skirt it's like okay very very simple terrific can I just have some questions you can have people at home so so the coals are amazingly like crouched and that's very even and I notice that you do a technique where you actually prep the coals yeah it's this area right over here using the side corners to saute and because we have an oven and a stove inside right I use this side panel as a way to prep out my coals and you see devices like this where you're supposed to put a little newspaper in the bottom of them and it's supposed to get your goals going it never works as planned sometimes it takes forever inside of your newspaper goes out and 20 minutes later you're stuck with no poles and timing is off timing is ever do more dinner any type of meal timing is everything so I use the side of the half charcoal and half we'll just use my golden I never use the cave never uses the gas girl word we're about a minute and a half and I'm gonna I'm gonna go ahead and release this from the from the grill sometimes you got to kind of push it that way it's gonna stick because it's a very hot grill and we're gonna flip that over so we got some nice char marks here this steak is really really tender so I'm look at the striations here and noticing that pineapple really really you can tenderize this steak because you got a lot of pieces over here on the grill this is the first time we've ever done this so this is a learning experience for all of us and we did put some olive oil on this thing so it's not like it's been not greased I think that steak and also canola why I put I put a spray on the grill so hey how long would the pineapple the pineapple was three hours so I'm recommend probably two hours you probably want it now it might a bit over it's looking like it's kind of falling apart on us we'll know later but the potatoes will be great you gotta say I made some amazing potatoes the flavor is amazing it's incredible they're in the oven but they'll show you have done yet we'll show you all of that when we're done all right - duze reviews Casa de Jade Patterson hey hey hey so we flip this a couple of times now and this steak is really interesting I've never seen this before but it's it's striated it's almost just kind of falling apart on the grill so when we talk about this pineapple marinated yeah you know it ain't it ain't the hell out of the steak it's like a pulled pork it tenderized and we're wondering if it's going to be pulled pork as we come off so better to be rare than to be overcooked we're gonna pull the steak off and then the next shot we do we're gonna go ahead and show you how this came out we have eaten shredded beef or we're eating steak we don't know it's and right now we're about seven minutes in we're about seven minutes into this it feels about medium-rare when I touch it with the with the tongs so let's go ahead and pull this off throw in addition we'll show you what we got when we're done [Music] hey by the way thank you very much to Matt reared and he's a he's our cinematographer at night cinematography that's not an official term I said cinematographer we're here to slice this bacon and again oh my god I gotta say this is totally foreign territory to be honest rips it before but I've never had it kind of right so we're we're in territory but Rick are trained on this here when you're slicing up a strip steak this is very very and it's very important so you can see the grain you can see the grain running this way and obviously we see that separating we're gonna slice the steak on an angle on a diagonal and you can see that it's actually perfectly cooked medium-rare right we're gonna do that the timer's going off on the oven because our potato is hopefully at some point are going to be done are your potatoes done yet I don't know yet I don't know God dang it look at the way the steak is done it is actually you're hooked to a perfectly medium-rare right and even though the outsides are kind of shredding themselves and all that the insides when you look at this and you'll notice when we're cooking across the grain so when you slice the steak up and you take a bite of this steak it's still gonna be tender and moist and juicy you can see the juice coming out of it here this is exactly how a steak should be cooked hopefully we didn't over marinade this yeah we seasoned it with salt and pepper we've had a couple of bites on the outside its crispy its crunchy its fantastic the potatoes by the way will show you media photo I don't know if Jade can work that in Hope if the potatoes are amazing they've been boiling for 16 hours all right slow cooked potatoes are cooked but I also have an accoutrement so you're doing a coach I run a strip steak here so I use that a chimichurri so I did this today this is actually a roasted red pepper chimichurri so as to roasted red peppers fresh parsley from my garden and then olive oil and garlic losses are salt and pepper and a little bit of oregano so that's what we're gonna put over the steak and refrigerate that I kept done no no the reality is when you throw all that olive oil in there you see how much all those in there olive oil sits it keeps in your pantry for months what time one last thing try against that steak tell me okay well I'm gonna try a piece of strip steak I'll be the guinea pig yeah it does not taste like pineapple tastes like pineapple really there's a little salty good thing well pepper to it isn't mushy we did three hours of the marinade we gotta say it's almost mushing probably want to do about an hour and a half okay we'll live through it though so next time we do it we're gonna do one of these on New York's New York a little bit thicker not how much fat content is a right and we're gonna see you work that challenge and then then it's over yeah yeah yeah this is a very very thin piece of meat very thin very very lean and for you before Matt you wrap up the shot here take rate to the potatoes and and again this is 28 hours actually and II started making these back in August and there's still September 7 there's still actually a little tight they're not as tender as I would like to be so I got to work out my potato sniffles I don't need a lot of potatoes you there got a big fat belly so let's go ahead Sarge guy right whatever anyway it won't come back to you with a finish plate a photo at the end table and search out here or here or wherever we're gonna put that until next time that's right Jay [Music] and what do we do in the meantime while we're waiting for potatoes we go we just know we drink wine we drink blonde that's it

Channel: Two Doods Reviews

Views: 16,091

Rating: 3.8421052 out of 5

Keywords: review, wine, steak, flank, flat iron, KCBS, bbq, cooking, fun, drunk, skirt steak, brine, tenderization

Id: v6Pri0jlkyM

Length: 14min 18sec (858 seconds)

Published: Sat Sep 22 2018