We’re about to revolutionize the Salad. Setting aside the perfectly cooked steak out of the smoker – today we’re putting insanely epic homemade french fries directly into what easily becomes the absolute BEST salad ever 🤤
🔪🔪 CHECK OUT OUR KNIVES + OTHER PRODUCTS LIKE THE ‘THIRST TRAP’❗️https://tinyurl.com/466xv8bz | https://shopstcg.com
🔴 RECIPE: https://www.thecookingguy.com/recipes/steak-fry-salad
🔴 ORDER MY NEW GRILLING COOKBOOK: http://tinyurl.com/3ekranuv
🔴 SHOP THE REST OF OUR PRODUCTS❗️
🔪 THE ESSENTIAL – 7” NAKIRI KNIFE: https://bit.ly/3IFERYu
🔪 THE STATEMENT – 10.5” EXECUTIVE CHEF KNIFE: https://bit.ly/3k9g712
🔪 THE SIDEKICK – 5” SANTOKU KNIFE: https://bit.ly/3Kw0kUW
🍳 THE OG – 12” CAST IRON PAN: https://bit.ly/3En2MJR
❌☝🏻🔪 KNIFE GUARDS (SET OF 3): https://bit.ly/3xDu7Uf
👕 F#^% MAX TEE: https://bit.ly/3Igfyei
👕 FAT MEANS FLAVOR TEE: https://bit.ly/3Z2UHBQ
👕 [NOT] A VEGAN TEE: https://bit.ly/3SdbtvY
⭕️ STCG KITCHEN MUST-HAVES ➔ https://bit.ly/stcg-kitchen-musthaves
💁🏻♂️ FOR EVERYTHING I USE IN MY VIDEOS❗️https://shopstcg.com
🔴 JOIN THE COMMUNITY:
⭕️ REDDIT ➔ http://bit.ly/stcg-reddit
⭕️ DISCORD SERVER ➔ https://discord.gg/stcg
🔴 CONNECT:
⭕️ INSTAGRAM ➔ http://bit.ly/stcg-insta
⭕️ TIKTOK ➔ https://bit.ly/stcg-tiktok
⭕️ TWITTER ➔ http://bit.ly/stcg-twitter
⭕️ FACEBOOK ➔ http://bit.ly/stcg-fbook
🔴 MORE SAM:
⭕️ MY WEBSITE ➔ http://thecookingguy.com
⭕️ MY COOKBOOKS ➔ https://www.thecookingguy.com/books-for-now
⭕️ MY RECIPES ➔ http://thecookingguy.com/recipes/
🔴 FOR BUSINESS INQUIRIES:
⭕️ reach out to ➔ info@thecookingguy.com
—
Please SUBSCRIBE and enable notifications to see NEW EPISODES❗️
—
New videos uploaded every MONDAY + WEDNESDAY + FRIDAY ❗️
—
We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
—
THANK YOU ❗️
the weather’s getting better it’s time to get cooking outside and it’s time for a salad but wait just not any salad because we’re making a smoked steak salad influenced by my my dinner last night we were away for a few days I felt like a steak so I reverse seared a steak we’re going to reverse sear it but we’re going to do it in the smoker and then when it comes out of the oven or in our case the smoker you want to give it some color you want to sear it so before I seared it I took uh where beloved Japanese Mayo Qi brush it on the outsides and then hit that on the flat top about a minute aside oh my God it was tremendous but it made me say what if I added two little extra things to that Mayo would be even better so we’re going to do that we’re going to get the steak on the smoker we’re going to make a dressing and I wanted it to be a panzanella salad and if you know or if you don’t know panzanella salad is like day old bread grilled ripped up sort of Crouton esque in the salad it’s very nice not doing that we’re going to make Thrice cooked fries go in there this is a salad you can get behind you don’t have to eat heavy all the time but you don’t also have to eat light all the time we’re going to do a little version of both of them let’s start with the steak get that going it’ll take the longest and everything else just falls into pzle that two little steaks and I say little they’re about a half a pound a piece maybe a tiny bit more this is a kulot same cut that the what’s it called what’s it called the the pan comes from so a little zip of oil front and back and then a quick little seasoning of our BFF course your salt course ground black pepper granulated garlic both sides and then these kids go to the smoker and smokers at 275 these kids will go on will come back and take them off when they hit 125° all right our fries will begin with Yukon Gold potatoes pretty simple process we peel them nicely everything off we cut them into even siiz pieces doesn’t matter how big as long as they’re all even so they’ll cook even ly and as I peel and cut I put them into cold water so they don’t turn brown when they’re all there into boiling water they’ll go for 10 to 12 minutes Perfect all right two of the things that go in the salad get the benefit of the grill that would be an ear of corn and some asparagus get the corn on first you know how this works cut that business then just pull Sam shucked the corn as if it were not the first time he had done such a thing I’m not going to get too wrapped up in all the fuzz on here because most of it’s just going to burn off but for now this guy gets just a little bit of oil it’ll help promote the Browning I want we’ll give it a little salt and pepper that we’ll go in the grill in a minute with the asparagus but let me get the asparagus ready by cleaning this first and we’re back here’s the deal with asparagus get rid of the rubber band and an asparagus is an interesting vegetable because if you hold your fingers at the ends roughly the ends and you snap it in half it breaks right where this part is most tender and where this part is most Woody and we don’t really need giant pieces like this for the salad so what we’ll do is now that we know approximately how much to cut we’ll go like this we’ll cut right down these we’re going to save for something else and these kids will go on our little tray like this we’ll oil them season and this now will go in the grill because this is going to help the asparagus not fall through the holes all right we got our corn we got this let’s go well on they go and I got smart and cut the asparagus down just a tiny bit so they’d all lay in one layer now this is probably 10 15 minutes and this might be 20 corn takes a long time if you want you can wrap it in Saran or cling film microwave it for 3 or 4 minutes then undo it and put it on here it’ll hasten the process but since we’ve got a steak on the smoker we got fries to make we’re going to be fine just let it do its thing good color here when the asparagus is soft enough you can poke a little knife intoo gently they’ll come off and this guy gets all marked up and looking beautiful it will come off the potato Poes after 10 minutes are done and they’re they’re very tender watch if I take one you can easily poke into so you have to be careful we’re going to take them out and we’re going to put them on this paper towel Try Not To Break anybody if you can we want these to cool for 10 15 minutes so I’m going to put them in the fridge what that’s going to do is that’s going to dry them out and help promote crispiness once we finally cook them I broke one [ __ ] it’s all right I broke two I mean the problem is is this is how soft you want them but they can break so you got to be super gentle okay spread them oot a little bit so they’re all on give them one of these so the tops dry off and then in the fridge they go 15 minutes in the meantime we’ll prep our greens for the salad but before we do let me show you three things one the asparagus beautiful and look you poke a knife in it goes in gently don’t let them get too soft cuz that’s bad the corn on this side looks good getting there that side no so it’s going back but the steaks are off the smoker looking beautiful waiting to be seared and that’s coming now salad time and for the salad here we go we will use a base of baby arugula and some roma for the extra crunch arugula you don’t have to cut the Roma you do chop it up then I like a bunch of parsley chopped up and added some green onion nice and thin little English cucumber and you know the skin stays on with English cucumber some Tomatoes we’ll just cut in half some sugar snap peas I like to cut on the diagonal and then some thin pieces of Holland pepper and or red jalapeno whatever you can get and we’re set beautiful huh let’s make a little dressing our dressing begins with neutral oil and in this case it’s avocado oil save the olive oil for other times recipe below you don’t need to write anything down rice vinegar soy sesame oil garlic ginger ginger paste come on baby work with me perfect little Sriracha salt and pepper put a lid on and we mix and Shake set this aside now we can do our first Fry on the fries the oil’s at 275 and in go the fries for 3 to 5 minutes this is the first of the two frying they will get I’m being very gentle because they’re very gentle I don’t want to use that strainer to put them in cuz I I fear I might break them so this is fine take your time they’ll be firm after this and you’ll be all right just give them a little bit of gentle love you don’t want them sticking together but once they’re separated you’re fine you leave them for you know 3 four 5 minutes we’re not looking for much color at this point beautiful and at the end of almost 5 minutes you can see it’s not about color it’s about just getting them done you can hear there’s a little crisp to them so these guys come out gently gently I mean they’re better than they were but they’re still fairly tender all right these guys are going back into the fridge for another 10 15 minutes and when they come out of the fridge once more in the hot oil but this time at 375 until golden and beautiful well here they are they just need their little sauce so let’s make it we begin with Japanese Mayo little soy sauce and Sriracha we mix and now we can base on one side of these like this I know it’s crazy putting a sauce like this on a steak once it’s been cooked ready to be seared but I’m telling you it was so good last night it’s going to be really great now and we head to the flat top on we go but we’re not on for a long time we’re on for a good time oh that was stupid in any case we’re going to go about a minute let the little weights help push these guys down flatten them out lots of surface contact sweet and I don’t know why I did this last night I just felt like I needed to do something on it rather than just basic oil so we pulled these off the smoker uh it was close to 126 127 we don’t need a whole lot let’s have a look nice okay so here’s what we do we come back in we finish this here we flip gorgeous one more minute off they come all right get this off looking good let’s just do the edges a little bit come on you all right I’m taking them this guy this guy they look fabulous we give our fries the final oil dunk and we’re building so third time is the charm and in we go the oil this time is at 375 and this will be the time that they get their color beautifulness and crunch try to keep them from stacking on top of each other and really this time you can go by color golden brown will be everything and we’re there let’s kill the heat move this away bring in a bowl to put them into and quick drain oh can you hear this wait that that is what this triple Cooking System is all about not just beautiful but beautifully crisp boiled once for 10 minutes fried twice last but not least while they’re still hot this is the time for a little salt and pepper cuz it’ll suck it right in right look at these These are crispy little ass beautiful pieces all right let’s cut the steak and then toss our salad all right we’ll cut them both let’s see what we’re dealing with it’s absolutely perfect cooked at 275 until it was 10 and A4 inside and then a quick sear about a minute aside with that beautiful little mayo soy nonsense and this guy would you like a bite would you like a bite I’d like a bite mhm holy [ __ ] is right first you get the smoke from the smoker obviously but the outside you’re not identifying anything you’re just getting delicious and it’s salad time there’s the gorgeousness remember our corn see how charred that is you want it charred like that because it’s super yellow on the other side and if you don’t get a good chart you’re not going to get this black and crispness but also the color difference which for me is very important so this goes in and yes we have the asparagus but if I put them in now they might break up a little bit and I don’t want that so I’ll hold off our dressing and listen you can always add more dressing but if you’ve overdressed the F out of the salad you’re going to be in trouble so put on a little toss it taste it if you want more have more if it’s perfect you’ve scored and now we’ll mix if you’re looking down and you’re seeing beautiful shiny leaves and vegetables and stuff you’re probably in great shape asparagus our fries look at this mentalness wow this is one hell of a panzanella salad or fanella Salad ladies and gentlemen that is a freaking salad I can get behind only thing some coarse ground pepper oh it’s beautiful that’s what I imagined well I don’t know about you but this is making me really damn happy I like that there’s even some of the fat still on the outside of the kolot okay so a little bit of everything fry and some Holland pepper oh yes this is mine M so the dressing is so light that little hint of asianist is fantastic the steak is beautifully done and these guys why wouldn’t they be in a salad why does it have to be the Crouton thing let this be the new damn Crouton all right recipes below want you to make it please why wouldn’t you you don’t like something don’t put it in you want more of something else put more of that in I always say we’re here to be a guide make suggestions make your food life better if you want to deviate deviate the point is that you’re cooking at home more that’s all we care about and we’d like you to subscribe because not only does that say you love us because we love you because you could win one of those oh we’ve been putting them out you could win a some apparently somebody’s pulling a dog’s fingernails off you could win a Sam the cooking guy knife just by being a subscriber every video this year you know how it works you subscribe we pick out a name and we put it on the screen like this fabulous how that works isn’t it don’t eat the same thing all the time thanks for hanging out with us see you say goodbye boys Bye by