Grilled Steak with Chimichurri Sauce | DJ BBQ & Felicitas

What up Food Tubers! We're here at the Big Feastival. Today I am with DJ BBQ. And I'm with Flitz Taz Pizarro, all the way from Argentina. I'm in Centro Iglesias. You've got to come to Big Feastival now. There's a band on stage, it's all starting to go crazy. Ok, so what are we going to cook today Flitz Taz? I love steak, but I think you should do it today. I want to check how you do it on your grill. Ok. And I am making my special Argentine chimichurri. Oh, I've always wanted your chimichurri. With a special twist, with a special twist. Ok, so are we going to start just by seasoning the steak and then getting it on the grill and then you're going to make the chimichurri? Exactly. Ok, so I'm just going to go salt and pepper. Of course. But you know what? I'm going to save the pepper till the end. Sometimes pepper can burn on a grill, so when it's resting I'm going to put the pepper on then. Now, these guys won't take very long. How long is this chimichurri? Because I don't want these things to burn. No, no, no. Forget about it. Chimichurri is express. Should I do them now? Now. You sure? Yes, go ahead. Ok. Alright, and I'm going to throw these steaks back there. Keep an eye on this bad boys. So, Flitz Taz, how do you want your steaks? I think rare or medium rare. Ok. So everyone can have a bite. Alright, keep an eye on these things. Let's go medium rare on these, alright? Thanks. Alright, now let's do chimichurri. Yes, well, over here I have a mortar and I have some garlic. I'm going to go flip the steaks. Oh. Ok, first, just like chop the garlic quickly. It doesn't have to have a beautiful size or anything. Just chop, because I will take it to a mortar. First, all the dry things. Now, salt, pepper, oregano. So the mixture of rad, ok. Now listen, you've got a bit of salt in there as well, and there's a bit of mustard powder, onion powder. So I want to make sure I kind of get those clumps down. So how much do you want to use? A couple pinches? Yes. A little bit more would be right. That's ok. Ok, so what you have in there, you have ground cumin, ground coriander, onion granules, garlic granules, salt, pepper, a bit of chili as well. And a tiny bit of mustard powder. So now I begin to do the work, the hand work. I'm going to go keep an eye on my steak, ok? Yes, please. Our steak, sorry. Our, our, our. Everybody's steak. Ok, now I will begin to add the liquids, the oil. At first, a good amount of oil. The finishing ingredients of my chimichurri. Steaks are ready! Great! Well now, finish it up with coriander. Coriander leaves. And, last but not least, a little bit of vinegar, red wine vinegar. Nice. You need that tang, don't you? Yes. So do I just kind of give it a bit of a mash up? Yes. So what do we do next? Ok, next I will serve the amazing chimichurri with your rat twist. Rat delicious right there. Ok, so we need to taste the steak with your lovely chimichurri. And hold on, we actually have another special guest who's just turned up. It's French guy cooking, man! Hi, Frenchie! Bonjour! Bonjour, comment ça va? Très bien, merci! Oh, hi, Frenchie! Wow, wow, wow, wow! There's yours. You can have that one. There we go. Ok. That's the perfect tang on a perfect steak. We are Food Tube. It's the three of the rat family that gives you Food Tube all week, man. And if you haven't subscribed to the channel, there's a button for Food Tube up there somewhere. There's also a button for Felicitas and French guy cooking. And of course, yours truly, DJ BBQ. And it's free to subscribe. Hit those buttons and there's information below. Bye-bye! Woo!