MICK JAGGER,
KEITH RICHARDS, BEAVIS AND BUTTHEAD, N.F.L. FOOTBALL
AND SUNDAY AFTERNOONS. THERE'S SOME COMBINATIONS YOU
JUST DON'T MESS WITH, AND THE SAME
THING GOES IN THE KITCHEN. RIGHT AT THE TOP OF THAT LIST
ARE STEAK AND POTATOES. PULL UP A CHAIR,
BECAUSE WE'RE GONNA HAVE A LITTLE JAM SESSION, AND I'M
THE LEAD SINGER. ( narrator )
ONE NATIONWIDE CONTEST DREW
10,000 CONTESTANTS, EACH VYING TO BECOME
THE NEXT<i> FOOD NETWORK</i> STAR. AMERICA CAST ITS VOTE... ( Guy )
AND GUESS WHO WON... I'M GUY FIERI--
PART CHEF, PART RISK TAKER, AND 100% HUNGRY. I'LL TELL YOU WHAT, SOMETIMES
THE SIMPLEST MEALS ARE THE ONES THAT
GET IT DONE IN A BIG WAY. IT DOESN'T GET MUCH SIMPLER
THAN MEAT AND POTATOES, AND IT DOESN'T
GET MUCH BETTER EITHER. THE PLACE IS ABOUT READY TO
SMELL LIKE A STEAK HOUSE-- GUY STYLE,
BECAUSE I'M MAKING GRILLED, BLOODY MARY FLANK STEAK,
AND GRILLED ROMAINE WITH A BLUE CHEESE
BACON VINAIGRETTE, AND TO TOP IT OFF, MY CHEESY,
PARMESAN TATER TOTS. NOW, TALK ABOUT
THIS BLOODY MARY MARINADE, WHAT ARE YOU DOING ? YES, WE'RE GONNA MAKE BLOODY
MARY YOUR FAVORITE STYLE, AND PUT IT ON
FLANK STEAK, AND THE FLAVOR, OUT OF THIS WORLD--
FIRST THINGS FIRST, PREHEAT THIS OVEN
RIGHT UP TO ABOUT 400° BECAUSE WE'RE NOT FRYING
TATER TOTS, NO. WHAT WE'RE DOING
WITH THE TATER TOTS, WE'RE GONNA PUT THEM IN
A LITTLE OIL, AND WE'RE GONNA
BAKE THEM, BAKE THEM CRISPY. NOW, TO THE BEST REFRIGERATOR
IN THE WORLD, MINE. COUPLE KEY ITEMS: THE FLANK STEAK,
HORSE RADISH, AND YOU CAN'T
MAKE A BLOODY MARY WITHOUT SOME VEGETABLE JUICE. OVER TO MY PANTRY, EVERYTHING'S
GOT A LITTLE FRESH GARLIC, SOME CELERY SEED,
AND SOME ONION POWDER. AND YOU'RE RIGHT, I'M TAKING
ALL THE KEY INGREDIENTS, JUST LIKE YOU'D
HAVE ON A BLOODY MARY. THIS, THAT, THE FLANK'S
THERE. FRESH LEMON, HOT SAUCE, WORCESTERSHIRE SAUCE, EXTRA
VIRGIN OLIVE OIL. EXTRA VIRGIN
OLIVE OIL BLOODY MARY ? NO, BUT REAL KEY FOR THE
MARINATING PART OF IT. AND, OH-- CAN'T DO
IT WITHOUT A LITTLE VODKA, THIS WILL BE A KEY
COMPONENT TO HELPING THIS MARINATION
PROCESS GO ON WITH THE MEAT. FIRST THINGS FIRST: LET'S GO AHEAD AND BREAK
THE GARLIC DOWN. I'M DOING GARLIC FOR TWO
PARTS OF TODAY'S RECIPE. ONE, I'M DOING
FOR THE MARINADE, AND TWO, I'M DOING FOR
MY TATER TOTS. SINCE I'M GONNA START
TAKING IT APART RIGHT NOW, ONE I'M GONNA CRUSH
WITH MY PALM, THE OTHER
I'M GONNA PRESS. DIFFERENT FLAVORS,
DIFFERENT WAYS. OKAY, LET'S GET IT GOING. SOMETIMES YOU'LL SEE IT
DONE WITH A KNIFE, BUT IF YOU'VE CRUSHED AS MANY
CLOVES OF GARLIC LIKE I HAVE, YOU CAN JUST GO AHEAD
AND HIT IT WITH YOUR PALM, AND IT'LL GO DOWN. THERE WE GO,
AND THERE WE ARE, OKAY. IF YOU HAVEN'T BEEN USING
THE GARLIC PRESS, SOMETIMES YOU'LL
SEE THAT THE GARLIC PRESS WILL GET ONE CLOVE INTO
IT WITH THE SKIN ON, AND THAT'S FINE, BUT IF
YOU'RE GONNA DO MULTIPLE CLOVES, LIKE I'M GONNA DO
IN A SECOND, YOU NEED TO GET
THE SKIN OFF AHEAD OF TIME. THERE ARE SOME GREAT
TECHNIQUES TO DO, AND EVERYBODY'S
KINDA GOT THEIR FAVORITE. MINE IS JUST HITTING IT, NOT
TOO MUCH TO WHERE ALL THE FLAVOR OF THE
GARLIC COMES OUT ON THE BOARD. THERE WE GO, LOOK AT THAT. AND I GOT ONE LITTLE MORE
PIECE TO PUT IN HERE. AND GET IT
ALL, DON'T LEAVE ANY. BEAUTIFUL-- OKAY, GET THAT OUT
OF MY WAY, CLEAN THIS UP. LET'S PREHEAT THIS GRILL PAN, AND I'M TAKING UP THE WHOLE,
ALL THE BURNERS. THE WHOLE GRILL
PAN'S GOTTA GET HOT. SO WE GOT THAT ONE, AND WE
GOT THAT ONE. DYNAMITE, NEXT PIECE, NEXT--
HERE'S THIS FLANK STEAK, GOSH, WHAT A GREAT
PIECE OF MEAT TO WORK WITH. YOU SEE FLANK STEAK A LOT OF
TIMES IN, LIKE, FAJITAS. IT'S USED
OFTEN WITH THAT, AND YOU'LL ALMOST BE ABLE TO
FIND FLANK STEAK ANYWHERE. FIND THE PIECE THAT YOU WANT--
IF YOU CAN'T FIND IT BIG ENOUGH, THEN LET'S GO AHEAD AND GET
TWO PIECES, BUT THIS IS A REALLY
NICE-LOOKING PIECE OF MEAT. THE FLANK STEAK COMES
FROM THE INNER PART, ALMOST BY
THE RIBS, TONS OF FLAVOR, WORKS REAL WELL WHEN IT'S COOKED
TO THE RIGHT TEMPERATURE, AND WHEN IT'S
SLICED ON A BIAS. THIS IS NOT THE PIECE OF MEAT
THAT YOU WANNA OVERCOOK. ONE OF MY FAVORITE
THINGS TO DO WITH MEAT, AND THIS IS THE TYPE OF MEAT
TO DO IT WITH, IS TENDERIZE
IT A LITTLE BIT. WE'RE GONNA CREATE
SOME OPENINGS FOR ALL THIS
DELICIOUS MARINADE, THIS BLOODY MARY MARINADE
TO GET DOWN INSIDE. HERE'S THE SIMPLE TECHNIQUE,
NO SPECIAL TOOL NEEDED HERE. READY-- KEEP YOUR FINGER OUT,
NO TENDERIZING THE FINGER. ALL OVER
ON THIS SIDE. THE GREAT THING, ALSO ABOUT
THIS PIECE OF MEAT IS YOU DON'T
SEE A LOT OF FAT. YOU SEE FAT WORKED IN BETWEEN
THE MEAT, AND THAT'S FLAVOR. FAT MEANS FLAVOR,
AND THIS IS GONNA BE ONE OF THE KEY COMPONENTS, AND IT ALSO TAKES
MARINADE REAL WELL. THIS PIECE OF MEAT HAS
A TENDENCY TO LET YOU PUT DIFFERENT
FLAVORS IN IT. YOU'LL SEE IT IN ALL DIFFERENT
ETHNICITIES. FLOP IT OVER. NOW WE'RE GONNA TAKE THIS PIECE,
POP IT INTO A BAG, AND WHY THE ZIPLOC BAG,
I'LL EXPLAIN IN A SECOND, BUT THIS IS ONE OF THE GREATEST
MARINATING TOOLS YOU CAN USE. HERE YOU GO,
GET THIS OUT OF MY WAY, AND REMEMBER, ANY TIME THAT YOU
ARE WORKING WITH PROTEINS, RAW CHICKEN,
FISH, OR ANY OF IT, GOOD TO GET THOSE
HANDS WASHED SO WE DON'T SHARE THOSE
FLAVORS ONTO THE OTHER FOODS. NOW ONTO THIS BLOODY MARY
MARINADE. WELL, EVERYBODY
HAS THEIR FAVORITE RECIPE OF HOW THEY WANT IT DONE, AND
I'LL GIVE YOU THE BASICS, AND THIS IS
JUST ONE TO FOLLOW. TWO PARTS OF THE VEGETABLE
JUICE. THERE YOU GO,
ABOUT A CUP OF THAT. TO ONE PART OF THE VODKA. YOU CAN PUT IT HOW YOU
WANNA PUT IT, BUT THAT'LL KEEP
EVERYBODY ON THE SAME GAME. NOW, LOOK AT THIS BUFFET OF
INGREDIENTS I HAVE HERE. A LITTLE HOT SAUCE, AND YOU KNOW I LIKE MY STUFF
A LITTLE BIT SPICIER, A LITTLE WORCESTERSHIRE
SAUCE, LET ME FEEL THAT PAN. A LITTLE BIT OF EXTRA
VIRGIN OLIVE OIL. CELERY SALT-- YOU
CAN'T JUST STICK THE WHOLE STICK OF CELERY IN THIS, SO
WE'RE JUST GONNA PLAY WITH A
LITTLE OF SALT THERE. LITTLE ONION POWDER,
BEAUTIFUL. HORSERADISH, STICK WITH ME,
WE'RE ALMOST THROUGH IT. SOME PEOPLE REALLY WANNA PUT
THE HORSERADISH IN. I JUST TAKE IT
A LITTLE BIT EASIER. THERE WE GO, AND SOME LEMON. TRY NOT TO LET
THOSE SEEDS GET IN. ABOUT HALF SQUEEZE
ON HALF A LEMON. EXCELLENT. AND, YES, ALWAYS
FRESH CRACKED PEPPER. BEAUTIFUL. NOW, WHISK THIS TOGETHER,
TIGHTEN IT ALL UP. I ALMOST FEEL LIKE
I SHOULD BE POURING THAT OVER SOME ICE
RIGHT NOW. IT JUST SEEMS-- BUT
WE'RE GONNA PUT IT ON THE STEAK. LOOK AT THAT,
BEAUTIFUL. HERE'S ONE OF
THE FINAL TECHNIQUES AND TRICKS. WE WANNA GET ALL OF THE AIR
OUT OF THIS BAG, OR AS MUCH OF
THE AIR OUT AS WE CAN. SO WE'RE JUST GONNA PRESS DOWN
ON THIS A LITTLE BIT. YOU CAN HEAR
THE AIR COMING OUT. WE'RE GONNA ROLL THAT
STEAK OVER ITSELF SO WE GET
AS MUCH OF THE MARINADE TOUCHING IT AS POSSIBLE. SO I'M GONNA LET THESE FLAVORS
MARRY IN THE FRIDGE FOR A BIT, AND THEN I'M MOVING ON
TO MY PARMESAN TATER TOTS. I'M MAKING
A BEAST OF A MEAL TODAY. I'VE MARINATED A FLANK STEAK IN
A HOMEMADE BLOODY MARY MIX. NOW IT'S TIME FOR MY SIDES. A LITTLE RED ONION,
SOME TATER TOTS, SOME BACON. WE'RE GONNA BE WORKING THESE
TATER TOTS IN THIS WONDERFUL
SALAD WITH GRILLED ROMAINE. SO FIRST THINGS FIRST: I NEED TO GET
THIS SKILLET GOING, AND YOU CAN SEE MY PAN'S READY
HERE FOR THAT FLANK STEAK, AND ABOUT LOW-MEDIUM HEAT. USING SOME BACON NOW-- I GET
INTO THE BACON TALK, AND WE COULD
TALK ABOUT IT ALL DAY. WE CAN TALK ABOUT
CENTER-CUT BACON, WE COULD TALK
ABOUT MAPLE BACON, THICK-CUT, PEPPERED,
ALL ACROSS THE BOARD. MY ONE BUDDY'S ACTUALLY IN
"THE BACON OF THE MONTH CLUB," WHERE HE GETS BACON
SENT TO HIM. SO THIS IS JUST
A STANDARD-CUT BACON. WE'RE GONNA USE ABOUT
1/4 POUND OF IT. AND JUST CUT IT UP, AND WE'RE GONNA LET IT START
TO RENDER DOWN IN THIS PAN. THERE WE GO, BEAUTIFUL. NOW, LOW TO MEDIUM HEAT--
WHY ? WE DON'T WANT TO SEE
THIS START BURN. WE WANNA LET
THE FAT RENDER DOWN AND HELP US WHEN WE GO AHEAD
AND COOK OUR RED ONION. YOU KNOW ME AND
THE WASHING THE HANDS. ANYTIME I'M WORKING WITH
THE PROTEINS. GREAT, NOW THE RED ONION. THIS RED ONION IS ACTUALLY
ONE OF MY FAVORITE ITEMS TO USE, AND THE REASON IS THAT IT'S GOT
SO MUCH GREAT COLOR AND FLAVOR. THERE WE GO-- NOW, THIS IS ALL
GONNA BE GOING TOGETHER. CARAMELIZED RED
ONIONS DONE WITH THIS BACON, SOME BLUE CHEESE,
BALSAMIC VINEGAR, AND EXTRA
VIRGIN OLIVE OIL. YEAH, IT SOUNDS LIKE
A REAL NICE DRESSING. THE KEY TO THIS
IS WE'RE GONNA ACTUALLY GRILL THE ROMAINE. REAL SIMPLE CUT ON
THE ONION. AND WE WANNA MAKE
SURE WE DON'T LEAVE ANY BIG, SCARY PIECES
IN THERE. YOU CAN HEAR THAT BACON
STARTING TO SIZZLE IN THERE. IT'S TELLING ME THAT I NEED
TO MOVE IT AROUND, AND I NEED TO
GET THESE ONIONS IN. NOW, THE RED ONION, AGAIN, YOU
HAVE A LOT OF ONIONS THAT HAVE DIFFERENT FLAVORS,
AND DIFFERENT SWEETNESSES, VIDALIA ONIONS IS ANOTHER ONE, BUT I THINK THE RED,
IN THIS PARTICULAR DISH, FOR AS LONG AS I'VE
BEEN MAKING IT, IS REALLY THE COMPLEMENT--
THERE WE GO. NOW, HERE'S ONE OF THE TRICKS. IF YOU FIND OUT THAT
THIS BACON-- LIKE, SOME BACON HAS
MORE FAT ON IT THAN OTHERS, IF YOU FIND THAT THE BACON
IS NOT HELPING DO THE CARAMELIZATION
ON THIS RED ONION, GO AHEAD AND ADD A LITTLE EXTRA
VIRGIN OLIVE OIL. BUT I THINK
I LOOK GOOD RIGHT NOW. I'LL JUST KEEP AN EYE ON IT. ALL RIGHT, ALL OF THIS
OUT OF MY WAY. NEXT PIECE,
WELL, YOU KNOW WHAT ? THEY SAVED US IN ELEMENTARY
SCHOOL-- YOU NEVER KNEW WHAT THE LUNCH
LADY WAS GONNA BRING YOU. YOU NEVER KNEW WHAT THE SURPRISE
OF THE DAY WAS, BUT YOU ALWAYS KNEW
THAT IF YOU HAD TATER TOTS, YOU WERE IN GOOD SHAPE. NOW, I'M GONNA SHOW YOU
A TATER TOT RECIPE THAT IS NOT JUST
WHAT YOU NORMALLY EXPECT. THIS IS A LITTLE MORE ON THE
GOURMET SIDE OF TATER TOTS. NOW, YOU
WANT THEM FROZEN. THEY DON'T HAVE TO BE RIGHT OUT
OF THE FRIDGE, TOTALLY SOLID, BUT WE DON'T WANT
THEM TO BE TOO SOFT, BECAUSE WHEN YOU START
TO BAKE A TATER TOT, IT'S GONNA RELEASE
A LITTLE BIT, AND IMAGE-- WE GOTTA KEEP THE TATER
TOT LOOK GOING. THERE WE ARE-- NOW,
I'M GONNA COAT THESE WITH A LITTLE EXTRA
VIRGIN OLIVE OIL, YOU KNOW I LOVE TO
USE MY EXTRA VIRGIN OLIVE OIL. IT'S GONNA ADD A LITTLE EXTRA
FLAVOR, AND WE'RE GONNA HIT THESE WITH SOME
GARLIC, AND PARMESAN CHEESE, AND A LITTLE PARSLEY WHEN
THEY COME OUT. EXTRA VIRGIN OLIVE OIL,
THIS IS A NO-STRESS AND NO-MESS WAY
OF DOING TATER TOTS. YOU NORMALLY
COULD FRY THEM ON THE TOP, BUT WHAT WE LIKE TO DO IS PUT
A LITTLE BIT OF OIL ON 'EM, PUT EM ON A SHEET TRAY,
AND BAKE THEM ON HIGH HEAT. THERE WE GO, MIX 'EM UP. IF THEY WERE SOFT RIGHT NOW,
THEY'D START TO CRUMBLE APART, AND YOU'D HAVE BIG MASHED
POTATO, YOU KNOW... BEAUTIFUL. A SHEET TRAY
THAT'LL FIT, AND ON WE GO. I DON'T KNOW IF MY LUNCH LADY
USED TO MAKE THEM THIS WAY. LET THEM ALL SPREAD OUT, AND INTO THAT PREHEATED,
400° OVEN. BEAUTIFUL--
NOW, THAT'S WORKING. THE BACON PROGRAM IS GOING WELL
HERE WITH THE ONIONS. WHAT DO I NEED ?
I NEED MY FLANK STEAK. I LIKE TO DO AT LEAST SEVEN TO
EIGHT HOURS ON THIS MARINADE. YOU COULD GO AS FAR
AS 48 HOURS IF YOU'D LIKE. I'VE KEPT IT IN THIS CONTAINER
WHILE IT WAS IN THE FRIDGE SO I DIDN'T WALK INTO
SOME WONDERFUL MARINADE MESS IF I GET A LITTLE POKE
IN MY BAG. NOW, THERE'S TWO
WAYS YOU CAN DO THIS. WE CAN DO THIS ON A BARBECUE, OR IF YOU HAVE ONE OF THESE
GREAT SKILLETS, THAT'S ACTUALLY REALLY HOT, YOU CAN TAKE IT
AND PUT IT ON THE SKILLET, OR ON THE BARBECUE-- HERE'S
THE KEY, THOUGH, LET'S MAKE SURE WE GET
THE MARINADE OFF OF THE MEAT. BUT WAIT A SECOND, WE JUST
MARINATED IT ! THE THING THAT'S GONNA HAPPEN
IS IF YOU PUT THIS ON THE GRILL, ALL THIS MARINADE
STARTS COMING DOWN, WELL, THEN YOU GET YOURSELF
INTO THIS BIG FLARE-UP, AND I THINK
WE'VE ALL BEEN THERE. BUT I LIKE TO TAKE IT, MAKE SURE
I GET THE MARINADE OFF, AND IF WE PUT IT IN
THE PAN WITH TOO MUCH MARINADE, WELL, THEN WE GET INTO A LITTLE
STEAMING, AND GRILLING. THAT'S NOT
WHAT WE'RE LOOKING FOR. LOOK AT IT, BEAUTIFUL. ALL THE FLAVORS THAT ARE
COMING OUT RIGHT NOW. FIRST THING I GOT, RIGHT
OFF THE BAT, WAS THE TOMATO. SO WE'RE NOT GONNA MESS
WITH IT, OKAY ? DON'T SIT THERE
AND TORTURE IT-- JUST LET IT GO. WE'RE GONNA TURN IT ONE TIME
TO GET SOME GRILL MARKS. YOU KNOW WHAT,
EVERYTHING IS LOOKING DYNAMITE. I'M GONNA SEE YOU IN A BIT--
COME BACK SOON. MY HOUSE
IS NOW A STEAK HOUSE, AND YOU'RE READY TO SEE ONE OF
THE GREATEST STEAKS AROUND, A BLOODY MARY FLANK STEAK. NOW, I'VE HAD IT ON
THIS GRILL PAN RIGHT HERE FOR ABOUT
FIVE MINUTES. I'M GONNA SEE IF WE'RE
READY TO TURN. OH, BEAUTIFUL--
LOOK AT THE CROSS MARKS, AND THIS IS ONE OF MY FAVORITE
PARTS TO DO, WHEN WE'RE WORKING WITH MEAT IS FEED THE EYE
BEFORE WE EVER FEED THE PALATE. I'VE GOT SOME BACON HERE WITH
SOME CARAMELIZED RED ONIONS. THIS IS GONNA BE MY SALAD
DRESSING FOR THAT DELICIOUS GRILLED ROMAINE I WAS
TELLING YOU ABOUT, AND NOW I NEED TO GET
THE REST OF MY KEY PIECES, ONE BEING THE ROMAINE, AND SOME REGGIANO
PARMESAN, AND SOME
CRUMBLED BLUE CHEESE. NOW, THESE ROMAINE
HEARTS HERE, YOU'LL SEE,
COME IN A PACKAGE. THESE ARE ACTUALLY THE HEARTS
OF THE ROMAINE WITH ALL THOSE BIG LEAVES
ON THE OUTSIDE TAKEN AWAY. WHY IS IT NICE
TO USE THIS ? WELL, YOU GET ABOUT
100% YIELD, 100% USE OUT OF IT. SO WE'LL GET WITH THOSE
IN A SECOND. NOW, IF YOU LOOK
HERE AT THIS DELICIOUS--- I MEAN, BACON AND ONIONS-- IT
COULD ALMOST GO ON ANYTHING, AND THIS IS ACTUALLY GONNA
BE THE BASIS OF OUR DRESSING. SEE WHEN YOU GET DOWN
INSIDE THIS PAN ? SEE WHERE IT STARTS TO
LOOK LIKE IT'S A LITTLE BLACK ? YOU SAY, "OH, YOU'RE BURNING
THE STUFF !" NO, THAT'S
ACTUALLY THE FLAVOR, WE'RE GONNA BRING ALL THE FLAVOR
OFF THAT PAN-- HOW ? DEGLAZING IT WITH
A LITTLE BALSAMIC VINEGAR. HERE WE GO. WOW-- YOU SHOULD GET A HIT
OF THAT VINEGAR ! STAND BACK ON
THAT ONE A LITTLE BIT, AND I'M GONNA JUST
GIVE IT A LITTLE BIT
MORE OF A KISS, ALL RIGHT. AND SOME EXTRA VIRGIN OLIVE
OIL IS GONNA BE THE OTHER
BASIS OF THIS DRESSING. THERE WE GO, AND WE'RE GONNA
LET THOSE TWO WORK TOGETHER, AND THAT'S
GONNA GO ON THE LETTUCE WITH THAT CRUMBLED
BLUE CHEESE. SO TAKE IT OFF THE HEAT,
AND LET IT SIT OVER HERE. THERE WE GO, BEAUTIFUL. NOW ONTO
THESE ROMAINE HEARTS. I LOVE ROMAINE LETTUCE, AND THIS IS EXACTLY THE WAY
WE WANT IT TO LOOK-- NICE, FRESH, CRISP, GREEN. NOW, WHAT WE'LL DO
IS THESE PRE-WASHED HEARTS ARE NOT GONNA GET CUT UP INTO
YOUR NORMAL STYLE. YOU KNOW ME,
I LOVE IT ON THE STALK, AND THIS IS GONNA BE GREAT
FINGER FOOD FOR PEOPLE, SO IT COULD ALSO WORK
AS AN APPETIZER SOMETIMES, BUT WE'RE NOT GONNA CUT
IT RIGHT OFF RIGHT NOW. WHAT WE'RE GONNA
DO IS WE'RE GONNA COME, WE'RE GONNA CUT IT RIGHT
DOWN THE CENTER, JUST LIKE
THAT, BEAUTIFUL. GET THIS ONE, AND YOU
CAN JUST SEE ALL THE GREAT COLOR
THAT'S COMING OUT OF THAT, AND WE'RE GONNA GRILL THIS,
YES-- GRILL. WE ARE GONNA
GRILL THE LETTUCE. WE'RE GONNA BRUSH IT,
NOT DRIZZLE IT, BECAUSE I KNOW I TALK
ABOUT DRIZZLING OLIVE OIL, BUT WE'RE NOT GONNA DRIZZLE
BECAUSE WE DON'T WANT THIS TO HAVE ALL
THIS OIL ALL OVER. ALL WE WANNA DO IS PUT A LITTLE
BIT OF OLIVE OIL ON IT SO WHEN WE
SEAR IT ON THIS GRILL, IT'S GONNA GIVE SOME
NICE MARKS. IT'S GONNA BE
GREAT FOR PRESENTATION, AND INCREDIBLE FOR TEXTURE. YOU'LL SEE ME DO IT--
HERE'S THE BASTING BRUSH. LITTLE EXTRA VIRGIN
OLIVE OIL. ALL RIGHT, NOW,
I ALWAYS SAY LIBERALLY. THIS, WE'RE DOING GENTLY. WE'RE JUST HITTING
A LITTLE BIT ON TOP OF THERE. OKAY, LOOK AT THAT. ACTUALLY JUST MAKES IT
SHINE MORE THAN IT ALREADY WAS. AND THERE WE ARE-- WHERE
AM I GONNA PUT IT ? WELL, CROSS-UTILIZATION
IS ALWAYS KEY IN MY HOUSE BECAUSE WE DON'T GO WASHING
ANY MORE THAN WE HAVE TO, SO WE'RE GONNA BE PUTTING IT
ON THIS GRILL IN JUST A SECOND. LET ME ACTUALLY GET A LITTLE
SALT AND PEPPER ON THESE, AND THIS IS
ONE OF THE KEY TIMES WHEN YOU ACTUALLY WANNA
USE THE SEA SALT, AND CRACK THAT ON THERE,
BECAUSE IT'S GONNA BE FINER, AS OPPOSED TO PUTTING ON
THAT KOSHER SALT. SO WE JUST GIVE
A LITTLE TOUCH ON THERE. ACTUALLY, I WANT IT A LITTLE
BIT FINER. SEASON
THIS AHEAD OF TIME, AND THE OLIVE OIL'S GONNA
HELP THE SEASONINGS, THE SALT AND THE PEPPER
STICK ON THERE. GREAT. NOTHING LIKE FRESH
CRACKED PEPPER. OKAY, THESE LOOK GREAT. THIS IS DONE,
THE TATER TOTS ARE DOWNTOWN. LET ME CHECK THIS STEAK. AND I CAN USUALLY
JUST PRESS ON IT A LITTLE BIT. THE WAY IT FEELS,
AND RIGHT NOW, WE'RE LOOKING
RIGHT AROUND MEDIUM RARE, SO I'M GONNA PULL IT. BEAUTIFUL, LET IT
REST-- WHY ? WE DON'T WANNA CUT IT
AND HAVE ALL THAT INCREDIBLE BLOODY MARY MIX, THAT MARINADE,
COME RUNNING OUT. THIS IS GONNA LET IT STAND
FOR A SECOND-- IT'LL BE GREAT. HERE'S MY GRILL, LET'S WIPE
THIS DOWN A LITTLE BIT, TAKE OFF SOME OF
THE RESIDUAL FROM THE STEAK. OKAY. YOU COULD ALSO TAKE THIS, IF WE WEREN'T GONNA BE
DOING THE LETTUCE, WE COULD ALSO TAKE
THIS, AND THAT COULD ALSO MAKE A LITTLE BIT OF A DEGLAZING
SAUCE THAT COULD GO ON TOP, BUT NOW, TIME FOR
THESE ROMAINE LEAVES. NICE AND HOT,
PUT 'EM ON A BIAS. YOU CAN HEAR 'EM SIZZLE
JUST A BIT. THIS IS GREAT. OKAY, SO WE'RE COMING INTO
THE HOME STRETCH, AND I'M GONNA GET THESE ON,
PUT A NICE LITTLE SEAR ON 'EM. IN A COUPLE MINUTES, THE GUY
WITH TWO THUMBS IS GONNA BE EATING,
AND THAT'S... THIS GUY ! WELL, I'M ABOUT
READY TO BUST INTO MY STEAK, WHICH HAS BEEN MARINATED IN THIS
HOMEMADE BLOODY MARY MIX, BUT FIRST I'M GONNA
FINISH UP THIS GRILLED ROMAINE. I'VE GOT A LITTLE BIT OF
FLAT-LEAF PARSLEY I'M WORKING WITH HERE,
BECAUSE THIS IS GONNA WORK AS SOME OF MY FLAVORING GARNISH FOR
THOSE INCREDIBLE TATER TOTS THAT ARE GONNA
COME OUT OF THE OVEN, BUT LET'S SEE IF THIS
ROMAINE'S READY. OH, LOOK AT THAT. LOOK AT THE CHARRING
ON THAT, THE COLOR. YOU CAN SMELL IT--
I MEAN, DID ANYBODY SAY YOU COULDN'T SMELL ROMAINE
COOKING, YOU CAN. IT'S GREAT, NICE AND HOT. AND IT'S JUST HOT
ON THE TOP. IT'S NOT HOT
ALL THE WAY THROUGH, SO IT'S GONNA STILL LET
IT HAVE SOME OF ITS TRUE LETTUCE
CHARACTERISTICS. THERE WE GO-- LET'S SHUT THIS
THING DOWN. IT'S BEEN
WORKING HARD ENOUGH TODAY. SO WE TAKE THESE BASES OFF, AND GO AHEAD AND FAN THAT OUT
A LITTLE BIT ON THE PLATE. I THINK
I CAN GET TWO AT ONCE. NOW, WHAT ARE WE PUTTING
ON TOP OF THIS ? WELL, THE KEY
TO THIS IS GOING TO BE THIS CARAMELIZED RED ONION THAT
WE'VE DONE WITH SOME BACON, AND THEN DEGLAZED
IT WITH SOME BALSAMIC VINEGAR, AND PUT IN A LITTLE BIT OF
EXTRA VIRGIN OLIVE OIL, AND I NEED
TO TRY THAT, ACTUALLY, BEFORE WE GO ANY FURTHER,
BECAUSE IF IT'S NOT EXACTLY RIGHT,
I'D LIKE TO GET MY SEASONINGS CORRECT, BEFORE WE GO
ANY FURTHER. REMEMBER WHAT I WAS SHOWING YOU
EARLIER, WE WERE LOOKING AT IT ? LOOK, THERE'S NOTHING ON
THE BOTTOM OF THE PAN RIGHT NOW, IT ALL DEGLAZED OFF WITH THAT
BALSAMIC VINEGAR. MMM-- THAT IS ON
THE KEY, THAT IS MONEY. OKAY, SO LIBERALLY SHARE THIS
WITH THE LETTUCE. WE'LL MIX
ALL THAT TOGETHER. SO THIS DRESSING RIGHT HERE
ON THE TOP. I'M GLAD
I TURNED THE GRILL OFF, THIS THING IS SMOKIN' HOT
RIGHT UNDERNEATH ME. AND THEN WHAT AM I
GONNA HIT ON TOP OF THIS ? WELL, YOU KNOW THAT COLORS
ARE REALLY IMPORTANT WHEN WE'RE EATING FOOD, AND I THINK WHAT WOULD GO
GREAT ON THIS IS GONNA BE A LITTLE BIT
OF THIS CRUMBLED BLUE CHEESE. THERE WE ARE. PERFECT--
NOW, THE TATER TOTS HAVE BEEN HELD HOSTAGE
LONG ENOUGH. LET'S GET THEM--
ALL RIGHT, THERE WE GO. AND THAT WITH A BIG,
GLASS BOWL. WHAT ARE WE
GONNA HIT IN HERE ? WE'RE GONNA GET A LITTLE BIT OF
SALT, A LITTLE BIT OF PEPPER. HOT PAN ! LITTLE BIT OF SALT, LITTLE BIT OF THAT FRESH GARLIC
THAT WE HAD DONE EARLIER, AND A LITTLE BIT OF PEPPER. SOME MORE EXTRA VIRGIN
OLIVE OIL-- THERE WE GO. AND A LITTLE
REGGIANO-PARMESAN CHEESE. AND WE DO THAT ON A ROUGH
GRATE, THERE WE GO. EXCELLENT-- STIR IT UP. NOW, THE LAST THING THAT
I'VE GOTTA WORK WITH IS THIS FLANK STEAK THAT
I'VE LET SET THERE AND MARINATE, AND THAT FLANK STEAK IS GONNA
HAVE A CHANCE TO SIT THERE AND REST,
BECAUSE IT'S NOT GONNA HAVE ALL OF THE JUICES COMING
RIGHT OUT OF IT, AT LEAST
THAT'S THE IDEA. OKAY, THERE WE GO. LET'S CUT
THIS ON THE BIAS. HERE'S THE IDEA, NICE AND EVEN
CUT ON THE SIDE. EXCELLENT-- IF YOU DON'T
CUT THIS ONE ON THE SIDE, YOU'RE IN TROUBLE. YOU KNOW THERE'S A REASON WHY
THIS IS CALLED<i> GUY'S BIG BITE,</i> AND THIS IS IT. OH, THIS IS CRAZY GOOD-- YOU
KNOW, THERE'S NO SUCH THING AS BITING OFF MORE THAN
YOU CAN CHEW, AND I'M GOING BACK IN,
SO I'LL CATCH YOU LATER. Captions provided by<font color="#00FF00">
SCRIPPS NETWORKS, INC.</font> Captioned by<font color="#00FFFF">
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