We’ve shown you the Chicken version of this – now the dinner we simply can’t kick it this absolutely next level grilled steak version you’re going to love!
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[Music] get ready to say hello to your new summer grilling best [Music] friend couple years ago I did a grilled chicken thing here I think we called it the chicken that we make all the time is that what it is something like that can’t stop making the chicken we can’t stop making anybody that’s ever had it at my home loves it anybody that’s ever made it and by the way it’s and S the cooking guy in the Holy grill out now in stores link below anybody that’s made it says it’s fantastic it’s great we made our own non Fort it was tremendous so we’re going to do a steak version today Mediterranean in the nature we’ll call it a little italianesque salsa and I have a huge cheat for the naan it’s one ingredient you’re going to like it here’s the Order season the steak make the little salsa make the little yogurt thing cook could it getting easier rub first begins with smoked paprika I know people always say you use the same all the time well it’s good so use it cayenne pepper you can use less if you want recipes below by the way you don’t have to use a cayenne pepper but I think you should cumin kosher salt and some ground black pepper by the way this is called the pepper Cannon I’m not pimping it I’m just saying it’s a ridiculous instrument for ground black pepper in fact watch this one grind is like 400 grinds on everybody else’s grinder and if you like ground pepper like Kelly does you’ll get one there’s that we mix and use your finger because it’s really the best thing you’ve got remember it’s right at the end of your hand you don’t have to reach for it and now our steak I’m using hanger we used it recently didn’t we I love it the supermarket now carries it regularly I’m so happy little bit of olive oil all the way around is going to help those seasoning stick and we season just evenly all the way around this is about 6 of a pound I don’t know how many ounces that is but this is getting make you know three or four of these really easily don’t forget the ends and then when you’ve got it all on do what Gordon Ramsay says then you wanker then just mop up the extra seasoning on the deck sorry that was Irish or something I don’t know I get confused okay these they’re going to sit for 5 or 10 minutes while we make our little salsa all right our little salsa consists of the following some diced cucumber diced mixed colored Tomatoes Red Onion by the way I love where this is headed some olives or as Max used to say when he was a little kid all whips some Italian parsley you know I’m a fan of the curly parsley oh not today I can break out of my shell some Capers because they’re the best that little Briny salty ad that they bring is fantastic Little Italian oregano I don’t know why I said that it’s probably not Italian oregano just in that mindset I actually think it’s Mexican oregano because it’s much less expensive at the store little garlic press a little red wine vinegar a little olive oil recipe below and some lemon juice just squeeze through your hand so no seeds and this we will mix man this is going to be fresh clean Super flavorful and even more flavorful if you had some salt that I forgot one more thing to make before we can cook super simple non-fat Greek yogurt and if you didn’t have non-fat Greek yogurt Max what could you use Fat Greek yogurt yes or sour cream yes that’s the answer is looking for sour cream garlic low fat Greek yogurt yes any yogurt yogurt coconut yogurt garlic yes little lemon juice little salt Towing parsley this that’s going to be damn fine Skippy let’s go to the grill right you know I’m a fan of spraying my grill well not when they’re cast iron grates like this the old Grill yes cast iron you don’t want to use that spray it’ll Gunk them up neutral oil on a towel like this couple of wipes Bobs your uncle we come back with our hanger and on we go and what’s nice is these guys are essentially uh rectangles foursided and you know my system I turn a lot minute or so turn minute or so turn even turning all the way gives you an even temperature color of dness inside so that’s what we’re going to do I never stray from that I’m sure there’s people that disagree and I don’t care this works for me it only matters what works for you if you want to throw it on turn it on high leave it on one side don’t even flip it then folks that can be what you do I don’t think that’s going to work but all right so it’s been what a minute let’s look nice so let’s turn well yank uh I don’t know somewhere ow between 130 and 135 let them rest then we have another thing remember I said there was a one ingredient hack well it’s coming up time again love it love this little cut if you don’t see it where you buy meat ask for it and if they don’t have it kick them in the nuts and go find another store okay don’t do that I don’t want butchers across the country getting mad at us okay another turn let’s go this direction now and while these guys are working their way to beautiful let me show you what we’re doing with the hack see this this is a one PB store-bought pizza dough that I’m going to cut in quarters and this is going to be our our non thing hang on here you go it’s quter of a pound olive oil on the bottom olive oil now in my hands and here’s what I want to do I’m going to stretch this out I’m going to make it sort of you know non shape ovally kind of guy you know the glutens don’t always want to help but we’re getting close this is an easy easy way to do this mean well let’s not ignore our steak let’s turn again see how we’re looking let’s get a temperature here oh oh oh oh 123 it’s hot I could come over here and do it watch off the heat wow I’m getting smarter in my old age there you go you got that 126 kind of in the middle 125 excellent and this big boy is going to be less there you go 117 all right let’s go 133 on both shall we for now they just keep cooking and we’re there off we go we’ll let these guys rest 10 minutes and then we make a little pizza Naik thing and here we go like this Perfecto I got smart I put it on this so I could just slide them off like you just saw because sometimes when the dough is super soft like this and you go ahe and pick it up it lands and it ends up a really weird effing shape which you just deal with we call it rustic but still so this is going to be you know maybe I turned the heat down a little bit it’s going to be maybe 3 minutes aside if I take my Sam the cooking guy Fork Max that comes with the carving knife and I lift up you can start to just see little color so we’ll go we minute or so then maybe give it a little turn we want this not to be burned up we still want it to be kind of soft inside and fluffy that’s our goal and of course we’re doing both sides so I think we can do a little 45 here let’s look first that see how pretty love it so just just like that another minute and a half or so we’ll flip them over okay okay I’m going to flip this kid but before I do we’ll give him a little light brushing ow ow ow ow ow ow ow beautiful a little less time on the second side and look that puffy beautiful delicious guys we’re building first things first cut some slices grain runs like this we always cut against and when you do you shorten up those fibers look how beautiful that is so I’m going to cut this thin I like the idea of it being I mean super thin bites not you big piece I always say think about how somebody’s going to eat something if you put a chunk in like this it’s just not going to eat as nicely so make it easy for them I was just saying to the boys sorry to pimp but this sand the cooking guy 5in santu knife is really becoming a utility knife for me I’m finding I’m using it for all kinds of things and if it’s a smaller hands situation then this might be your perfect knife you know what they say about small hands small hands santoku knife use small knives easier that’s that’s what they say remember this there’s one more thing before we serve it and I’m going to add some crumbled feta for big flavor and I don’t like to put it in too early because I feel like it sometimes it gets a little soggy and I want to keep it sort of cool and fresh you know how much better that just got there’s our guy there’s our beautiful guy and here’s our beautiful little yogurt Biz don’t be a cheap ass when it comes to this part cuz it’s so good this is the really cool refreshing part and by cool I mean temp not hip oh our steak this might be the Great greatest summertime thing ever and now you don’t want to overdo the salsa so don’t you just want some make sure you get some Capers too because that will provide maximum Briny acidity deliciousness that is what it should be all about that is what it is all about that’s what she’s talking about that’s what she wrote that doesn’t make sense that’s what guy Fury shoved up his ass God stop it well well well look what we’ve done here any idea how good that’s going to be only one way to find out that’s have [Music] light the spice on that hanger steak is so good all this business makes it so fresh and so light and so eatable if that’s a word I mean it’s perfect summer food it really I want more but you know the rules you know Max’s Rules he’s kind of a baby when it comes to this but so thanks for hanging out I should say at the beginning how much we appreciate you guys being here we really do and uh if you appreciate us hit the Subscribe button give us a like tell us what you want us to make and be ready to see your name if you’re a subscriber on the screen like this and you’ve won one of those Sam the cooking guy knives behind me and reach out to us at infothe cooking guy.com we’ll get you hooked up got to go [Music]