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00:00Beautiful.
00:01Off go the eyebrows.
00:08Welcome to Next Level Kitchen, where I'm challenging myself and my fellow judges to cook up delicious
00:12recipes full of tips, amazing tricks to help take your cooking to the next level.
00:17So today, my challenge is to make an amazing, cheap, not too expensive, steak night dinner.
00:23Perfect for a great date, nights with the friends, or even family.
00:27But first, let me run you through the ingredients.
00:31Now, steak.
00:33This is a beautiful skirt steak.
00:35It's one of the sort of butcher's cuts.
00:37It's very delicious, doesn't look the most appetizing, but once it's cooked, it is incredible.
00:42The secret here is to let it rest and cut on the bias, basically a cut across.
00:46Aromats, some fresh rosemary, some thyme, a little bit of garlic.
00:50For the pepper sauce, the peppercorn sauce, it's shallots and garlic, and then these little
00:54maras piper potatoes, basically potatoes full of lots of starch.
00:57I'm going to show you a little trick how to get them super thin.
00:59We're going to blanch them twice at a low heat, and then whack up the temperature and
01:04get them nice and crispy.
01:05They're going to be called shoestring fries.
01:08First off, the steak, okay?
01:11It's really important to help this steak marinate.
01:14So again, I like to get the steak marinated with seasonings 10, 15 minutes before I cook
01:20it.
01:21A little bit of salt, pepper, and then just roll that in and literally get the steak up
01:27to room temperature.
01:28If you get the steak up to room temperature, I promise you it will cook so much more even.
01:32The fat will soften, therefore it will render quickly.
01:36If a steak comes out of the fridge and it's ice cold, it's really impossible to get that
01:39cooked spot on, especially in the center.
01:42Now, from there, a touch of oil, get that pan nicely smoking.
01:49I like to get the garlic and literally just crush the garlic with the back of the knife
01:52lightly, and that will allow all that oil to really perfume.
01:58Steak in, lay away from you.
02:01Now, I've got a really nice sort of beveled edge on that pan.
02:05Use the pan and let the pan do the work.
02:08Tilt the pan, and it cooks the back of the steak, and really keep that on a high heat.
02:16If we don't get the color on there, the actual skirt steak turns really gray, so be vigorous
02:22with the color and show some confidence, but let the pan do the work.
02:27Turn down the heat, and literally, if your pan starts getting too hot, add a touch more
02:33cold oil to cool the thing down.
02:36Now, the potatoes.
02:38These have been washed, cleaned, and peeled, and this little gadget here costs literally
02:42£2.50.
02:44It's the amazing peeler, but not just any peeler.
02:47It's a peeler that literally cuts nice little string across, and just get onto the corner
02:56of the potato and literally pull down, and you can see what's starting to happen.
03:00Look.
03:01Got these nice, beautiful shoestring fries, and the secret here is blanching them.
03:07Don't need to wash the potato.
03:08I don't like washing off all the starch.
03:10Just open them up, get the peeler on the corner, and just go down and around.
03:16Now, they're called shoestring because they literally do look like a shoestring, and again,
03:25the secret here is making sure that we blanch these first, and then back in to the oil the
03:33second time.
03:35It's amazing how far one potato can literally go.
03:38Now that I've got a little groove on there, go back over, turn my steak, and look.
03:44Now I've got that colour in there, turn the gas right down, and stick in my thyme and
03:51rosemary.
03:52With that, a little bit of butter now, and all we're going to be doing is adding some
03:59really nice texture and flavour to that lovely steak.
04:06Turn the gas right down, and just roll that skirt steak around all those aromats.
04:13As the butter caramelises, it turns into a really nice nut brown flavour.
04:18The herbs start to perfume the steak, and once I've coloured the steak nicely, I like
04:23to sit the herbs underneath, and I like to just literally rest that steak on top of those
04:31herbs, and literally turn the gas right down, and just leave that steak sat there.
04:38Now back to the potatoes, again, nice thin shards.
04:44This is a great way of sort of making, I call them quick fries.
04:50Now look, open them up, beautiful.
04:55Don't season them at this point, but just make sure they're all nicely separated.
05:02So 150 degrees, or 350 Fahrenheit, lift your basket up, and then literally drop them in.
05:09Now this is called blanching, okay, and the secret here is to get a really nice crispy
05:14texture on those fries, so we're not actually cooking them, we're sort of getting them half
05:19cooked.
05:20We'll take them out, and then whack up the temperature and get them really nice and crispy.
05:27Now have a look at that steak, that is absolutely beautiful.
05:34Herbs doing its job, I'm so happy with that, I don't want it literally medium, I like this
05:42thing medium rare, okay, so plenty of butter in there.
05:48Now, now for the peppercorn sauce, this is a really easy sauce to make.
05:53Get your peppercorns, whole peppercorns, sprinkle them onto the board nice and gently.
05:59I like this sauce quite hot, base of the pan, and then just literally crunch.
06:08So I don't like it too fine, so that peppery flavor comes out.
06:18Now shallot, onion's just as good, but I don't want it too finely chopped, otherwise it burns.
06:28I want to really start toasting the flavor of those amazing peppercorns.
06:34Shallot, nicely sliced, garlic, now blanching basically is cooking without any color.
06:45As you can see these shoestring fries are sort of half cooked now, I'm going to take
06:49them out, let them rest, turn up the heat, again continue rolling that steak and just
06:56let it sit there in amongst all that wonderful flavor.
07:02Now, peppercorn sauce, a little touch of oil, open up the flavor of those peppercorns,
07:13and toasting these peppercorns now will really bring out that nice peppery flavor, I love it.
07:20So just lightly toast them in with the shallots, this sauce is so easy to do, so straightforward
07:31and so delicious.
07:33Now I've toasted the pepper, couple of little knobs of butter in there, okay, and now with
07:42my garlic, I don't want to slice the garlic, I'm going to literally just grate that garlic
07:50over the shallots.
07:53That basically purees the garlic, really nicely done, and look underneath there, got that
07:59lovely garlic, and add that into those shallots.
08:04Now, touch more oil.
08:12Once those shallots start to caramelize, you can see now with that garlic, it almost disappears
08:20but it does its job, and this is where the sauce goes up to another level, okay.
08:29The peppercorns are infused, and if I had to taste those shallots now, they're really
08:31peppery, but we toasted them so it's a really nice, mellow toasting, and that's why I want
08:37the shallots nice and thick, or the onions nice and thick, because I don't want to lose
08:40the texture of that nice, sweet, caramelized, beautiful onion flavor.
08:47Now for the exciting part, little bit of brandy, stand back, turn up the gas, and flambe, in
08:57we go, beautiful.
09:05Off go the eyebrows, little touch in there for good measure, mmm, look at that steak,
09:14just sitting in that beautiful flavor of oil, beautiful, so good.
09:23I love letting that steak cool down in the pan because it's got the residual heat, but
09:27more importantly, it sort of protects it.
09:30Now, once that brandy has evaporated, you've got this really nice, sweet, caramelized,
09:35peppery flavor, and now, just a couple of tablespoons of beef stock, and what we're
09:43looking for is almost like a caramel color, reduce that beautiful stock down, shallots
09:50are caramelized, it's got that really nice, peppery flavor, as it's starting to come down
09:54to a glaze, we're going to add a heavy cream, literally half the amount of cream as we did
09:59stock, and that will give a really nice, rich consistency.
10:03So think about steaks resting, got this beautiful poivre sauce, and now for the fries.
10:09Just break them up again, whack up your heat, and then back in, and this time, it's going
10:16to go quick, now you're going to see the color on these fries, beautiful, and they're
10:23starting to look like choux.
10:25Right, create the seasoning of the sauce now, whilst you're, mmm, that's delicious, touch
10:33of salt, doesn't need any more pepper, reduce that down, I want a nice, thick, rich consistency.
10:40Now, look at these fries, beautiful, take them out, I like to put them in a bowl with
10:47a little bit of paper in there, that absorbs any excess fat, they're really crispy, in,
10:57lightly season them, I've got a little touch of smoked paprika as well, and then on top
11:02of that, a really nice grating of aged parmesan, and that makes the fries cheesy, spicy, and
11:14really delicious, good, let them sit there until we're ready.
11:20Now, I like to keep this presentation simple, okay, the steak, we never slice that too many
11:26times, otherwise, the goodness goes on the board, and not on the plate.
11:32Seasoning's coming down, first off, get your fries, and literally, lift them up, into a
11:41nice big nest, sit them on the plate, you can hear how crisp they are, and they look
11:47like these beautiful, fried choux string, and then, literally, look at that steak.
11:53Now, you've got those beautiful lines, we're gonna slice on the bias, and just take it
11:58off there, check, it's nice and medium rare, check the seasoning, mmm, beautiful, one,
12:07two, three, four, and five.
12:13These bits sit on the bottom, I lightly season that, and then lift up your steak, place that
12:22on top of those bases, the steak has rested beautifully, I'm gonna give that a nice little
12:29season over, and then just a gentle season, because we've exposed the meat, so it's seasoned
12:35on the outside, but it's not seasoned in the center.
12:38I love the consistency of the pepper sauce, nice and rich, a little knob of butter, and
12:45just let that melt in, that puts a really nice sheen on the sauce, and the butter actually
12:50mellows out the pepperiness of that toasted black pepper, but look, the color of the fries,
12:58and now, check the seasoning before we sauce, mmm, and then finally, get a nice spoon and
13:08go over, and this is where the magic starts, doesn't need too much sauce, but I've got
13:16crushed peppers, caramelized shallots, the garlic puree, and a delicious set of shoestring
13:25fries, and that right there is the most amazing skirt steak with a peppercorn sauce, and delicious
13:34shoestring fries.
13:39Thank you so much for watching, now please let me know in the comments what you think
13:42of the dish, and don't forget to subscribe for more exciting videos, thank you.