THE SANDWICH THAT'S ABOUT TO BREAK THE INTERNET... | SAM THE COOKING GUY

[Music] foreign [Music] [Music] after the delicious chopped Italian sandwich we made a week ago two weeks ago oh my God so good so good and if you haven't seen it uh I won't say Max will put the link because he probably won't but you should go watch the video after this look it was so delicious Max said let's chop something else and make a sandwich out of it so okay let's do that now I start thinking turkey it's okay it's not that exciting peanut butter and jelly no that's not gonna work BLT uh it seems like it's too close to that chopped Italian so you egg salad no because it's already chopped you're not going to do that and then we thought what if we use carne asada and we put the things in the carne asada that you would that you that you would have if you were serving it excuse me all kinds of delicious stuff we make the carne asada marinade first we start marinating the beef and then it all happens this makes quite beautifully in a blender we start with a half a cup of neutral oil and this is just uh avocado you could use vegetable canola whatever you want ricey next the tops of a bunch of cilantro a bunch three cloves of garlic and that looked like Fork is one of them broke a couple tablespoons of soy sauce and every time I make this I have to say don't be weirded out this is not gonna be like Chinese carne asada it's just going to be delicious it's a controversial ingredient it's a controversial ingredient as is a couple tablespoons of brown sugar light brown Sugar by the way people's views on you putting soy in it have evolved they should comment what they believe yeah I can tell you this I have people tell me all the time it's literally the best carne asada marinade they've ever had I've had actual Mexican people say to me that they're grandmothers who make carne asada and have forever see how delicious this is if only those grandmothers knew it was a Jewish boy from Canada that had started this with the soy sauce but look at it this way soy sauce is one of those things that adds Umami just that savory deliciousness to all kinds of things doesn't make it Chinese makes it better tablespoon of cumin that I'll measure casually in my hand and looks like that good pinch of salt pepper and in our case garlic powder because I'm using our bff or carefully crafted salt pepper and garlic powder combination last but not least is the juice and the zest of one lime if you cut it in half and juice it getting the zest off is a pain in the ass so always zest first now the juice cut it in half oh this is a good good this is a really juicy line man only thing left to do now blender up later on contact foreign look what you've gotten it's kind of gross isn't it oh but trust me this is not gross this is amazing all right let's put it with the meat this is of about the pound and uh half pound and three quarters flap meat flat meat comes from bottom sirloin and it's really great for stuff like carne asada you know sometimes we'll use more expensive cuts but you don't need to this is great you can see how fibrous it is so as long as you cut Against the Grain when you go to cut it you're going to be fine so we take our marinade we drop it in here fabulous mix it together you want to make sure everything gets coated well I don't know why I put a glove in I put a glove on for this because of Max he gets squeamish when I use my hands which by the way I said the other day in the video are so handy because they're right at the end of your wrist you don't even have to think about where they are and they are so convenient really misplacing things but you can't misplace those you cannot misplace your mitts absolutely not when you got this all nice just get it into a zippered bag like this let's seal this guy up okay this nail is ready to go into my fridge for uh I'd say two to four hours you want to go overnight you can go overnight now if I just said let's put this in the fridge put it in the fridge change the camera shot and went all right it's been three hours I could do that and you would not know but I would know we want this to taste right so we're gonna actually let this go in the fridge for a couple hours in the meantime you won't see this right now we're gonna shoot another video because we always shoot two and if you're interested we shoot generally Sundays and Mondays unless Max has a let's try to think of something you go on vacation unless I have a vacation or something chance has just been away come on we all have things that we have to do because I'm old and I now have earned it so when you see this next we will have not just let it rest a few hours but we'll have shot another whole video one or three good Tony it's gonna be so good all right see you in a second all right it's been about three hours there's our marinated flap steak there's a pasia slash poblano chili that we're gonna grill with some onion it's all going inside this sandwich so let's get at it kids okay so the onion and the poblano are going to take longer but rather than just throw them on like that just give it a little spray right and then you're good so that's boring no sound in this barely any sound and that's fine these guys are going to take longer than the flap stake it's all right but while they're there let's put our flapstick right here and by the way I would use the whole Grille but this side is busted that it won't turn it's as far as I can do it and I don't want to force it so until I get it fixed we're down to one it's all right we're gonna be okay and on we go come on buddy spread out for me thank you let me tell you something about this carne asada when it hits the Hot Grill the smell is just crazy delicious wow gotta work this guy in a little bit now because it's so thin we're not going much more than two three minutes aside and we'll take it off spread it out and give the lid a shot just to get it super hot for a minute and we'll be back let's flip shall we oh man oh Lord Lord help me gosh love this let's check our onion oh hot getting there this guy getting there okay let me just move these around that seems to be harder in the middle and go like this we'll go like this beautiful okay a couple minutes we start taking stuff off [Music] all right let's see how we're doing here oh we're looking we're looking beautiful pepper ready pepper off onion uh another couple minutes on that side I'm taking the flap off because it's going to get a quick heat up on the flat top before we sandwich it so these come off this comes off this comes off oh beautiful all right so I'm going to give that like another couple of minutes I'll pull it off and then we'll be ready to make stuff happen the sandwich needs a roll and we're using this beautiful boyel from the Northgate Market here in San Diego great to Mexican inspired mostly market so like we did the other day let's just give our friend a cut open nice A little oil and this will go on the flat top to get crispy like this stick weight will help a little bit just a little color just a little toast just a little beautiful brownness but don't go too far away because these things can go fast see it's not just color it's texture then there's going to be flavor from the Heat come on we've done this many times I like it let's cut some meat okay look it look it look it look it look it look it look it okay so here's what we're gonna do we're gonna cut some of these like we would Against the Grain right like this way it's still a little medium rare inside which is going to mean one thing would we throw it on the flat top for a little melty heat it's not going to be overdone so let me just give these guys a bit of this just to help them along I understand that Italian sandwich everything got chopped from a whole but this is not thin slices of salami this is like some substantial meat the boys have already had a couple bites how do we do guys so good soy's the key you soy soy boy soy boy all right take this this get it out of the way this thing's gonna be the okay couple more things here so we have our pasia like this I don't think we need the whole pacea so we'll cut we've got seeds inside watch let's just lose the seeds we don't really need them you seeds we have our onion here beautiful like this these are getting cut a couple other things to add to the pile one of them will be some beautiful avocado remember this is all getting squished up pretty nice so how they are at this point is not so important and even though there's fresh cilantro in the marinade you throw a bunch on here we give it a little hit of lime juice and Max wanted to put sour cream in this but that would be silly so we're not we will give it just a little BFF one more thing before our meat some fries because we think that this makes a lot of sense all right now here's what we're doing with our steak come to the flat top I have one extra thing that I don't know if you'd want in included I got this when I was at Northgate too did I chicharon do you like big chicharon biggest chicharron I've ever seen I'm just wondering if a little of this might not enhance oh hell yeah so just like this now we're ready for our steak here we go okay just a little splash of oil our gorgeous meat like this and now cheese over the top pepperoni Jack give this about 20 seconds 30 seconds to melt and we're good to take it off let's go and on we go and don't worry if it doesn't sit perfect oh well of course it did because we're chopping so just chop onions fries fasillas avocado good lime juice cilantro the giant chicharron pieces oh my God it looks so damn good all right get some in our boyo just up you go and in you go damn up you go and in you go just like that I love holding it like this like I'm cradling a little baby's face look how cute you are yes you are yes you are well just marvel at its beautifulness there's something to this chopping that makes it extra special I've not had a bite yet but Chance has been taking pieces of the chicharron and the extra stuff that didn't go in here has been eating them like a cracker and how good Chancey I can't wait so if max if you're done with all your beautification project here I would love to have a bite this is big it's a big role it's a big hearty heavy sandwich it smells great all right we've made the chopped Italian we've also done the chopped cheese but the chopped carne I think kills them all I would like to talk more but I have to eat more and I can't talk and eat if you're new hit the Subscribe button give us a like let us know in the comments what you would like us to make because we want to make what you want us to make a little bit more lime foreign [Music]

Channel: SAM THE COOKING GUY

Views: 342,785

Keywords: sam the cooking guy, cooking, sam cooking, sam the cooking guy sandwich, sam the cooking guy carne asada, carne asada sandwich, sam the cooking guy carne asada sandwich, sam the cooking guy break the internet, break the internet sandwich

Id: zXlh1Zv135I

Length: 11min 51sec (711 seconds)

Published: Wed Sep 13 2023