Tortas de Ribeye ! Recette de sandwich au steak et chimichurri : comment réussir ?
perfect steak? Welcome back to week four of five, y'all. In this special partnership with Walmart for the Get Your Grill On Challenge. In this fiveweek series, we're sharing delicious recipes, grilling tips, and how-to videos to get you grilling like a pro by Memorial Day, the official kickoff of summer. So, whether you're new to grilling or looking to improve your cooking skills, this series will show you how to save time and money with Walmart and warm up that grill for the spring. Now, let's grill up some steaks
and make some sandwiches. I'm up. So, in this video, I'm going to share with y'all some time and money-saving tips, as well as some general tips. Our first tip is a general tip. And the question is, how do you cook a great steak? Well, first, you got to buy a great steak to cook a great steak. And you can get great steaks at Walmart. Now, the USDA has several grades of steaks. And for a great steak, you want to be cooking at least a choice or a prime. Today, we're cooking a choice because I always say
that a choice steak is a great choice. When you're cooking a steak, you want to cook hot and fast, and you want to use the flippity flip method. Now, the flippity flip method basically means you flip your steak, you want to develop a nice char on all sides. But when you flip early and often, you keep way more moisture inside the steak. You'll see the pool of moisture come to the top of that steak. It evaporates. Once it evaporates, it's gone. But if you flip as soon as you start to see moisture
there and flip again each time you see moisture there, you will render a much juicier steak. Now, the other thing you want to do with a steak is cook it hot and fast. There are several different ranges of dunness. Some people like them rare, some like them medium, some like them well done. Today, we're shooting for a medium dunness to make a perfect steak totra. Now, here's the second tip. Now, this is a money-saving tip. Steaks are a very hearty piece of meat. They're very rich and succulent. And if you
slice it just right, you can actually feed several people with one steak, especially if you're making a torta sandwich. You slice it just right and you can make several sandwiches. Now, the third tip is a time-saving tip. Now, this recipe has three main parts. It's the steak, the chim churi, and the grilled onions. Now, each of these cascades into one another to create a smooth and easy cooking process. All right, let's get this party started. So, you see how I got a little extra kinks
right up here? I want a nice hot fire so we can grill those steaks hot and fast. Flip, flip, flippity flip. Let me grab these tumble weeds. Get them lit up. We got fire. Let's get this on here really quick. Like, that's going to take about 5 or 7 minutes. We'll be right back, friends. I like to pour my Kingsford in there. You can see the flames kind of coming out. Today, I'm putting all the coals right down the middle cuz unless you're doing a reverse sear, it's really not necessary. Steaks are hot and fast.
They're flip flip flippity flip. Get them done just right. Take them out. Let them rest. I'm going to get my grate on there. Put the lid on. All right. I'm going to set my vents. I'm going to close this just a little bit. Instead of threequarters of the way closed, I want it threequarters of the way open. I want to maintain a nice hot fire. Stay with me and I'll show you why. Now, I want to show you guys a little trick with the onion. This is something that my dad and his friends used to do. Every time they
got together to have a carneasada. So, we're going to take this onion. We're going to cut it basically in quarters. Not all the way down. About 3/4 of the way. So, then you want to open it up about like so. Next thing we're going to do here, and I like to use a double foil because the heat tends to make the foil a little bit brittle. Next part of this magic trick is we're going to use about a quarter of a butter stick, which is 2 tablespoons. And uh I'm going to cut it up a little bit as well. You want to
take some of this, stuff it in here, open it up just enough to get all that butter in there. Next, we're going to get some of this Grill Mates Montreal steak seasoning and give it a nice, generous little shake here. We want that right down the middle. So now, we're just going to wrap this onion up like so. Let's get this onion on the grill and we're going to start working on our deliciousness. Now, we're going to make a chim churi, what I call the chim tag. Now, I like to start with the tomatoes
first. We're going to dice these up pretty small. In a moment, we're going to add some seasoning on here. I want that salt to start drawing the moisture out of the tomatoes so that it can blend really, really well with the other ingredients. The recipe calls for about half a cup of tomatoes. Uh, so this is kind of more or less where we're going to be at. We're going to add a teaspoon of Grillmates Montreal steak seasoning. We're going to use this red bell pepper here. And I'm going to use about half of
it. We're going to dice this up fine. Kind of the same way we did the tomato. This is going to be a really delicious chim churi. Next up, we're going to use good amount of this parsley. We're going to take most of this head here and chop it up. You want to squeeze it nice and tight like this. So you can chop it. Smells good. And you can just kind of keep chopping it up to the consistency and the texture that you desire. Get this parsley in here. Now, here's part of the Texas twist here. Cilantro. And
we're going to just basically cut that head off. And we're going to chop this up, too. We've got a lot of delicious green going on in here. We've got that part done. We're going to use tablespoon of red wine vinegar going in here. Drop that in there. We have a teaspoon of oregano. Drop that in there. And we're going to use the juice of one whole lime, which generally is about a tablespoon, sometimes two. And here we go, friends. We have a/2 a cup of pump olive oil. This is the robust extra
virgin. Next up, we're going to toss it. We want all those flavors to get married. And we've been tossing for about a minute now. I think all of our flavors and our ingredients have blended really well together. I'm just going to give it one little taste for salt. M. Wow, that's really good. You get a really nice crunch from the tomato and the bell pepper. You get the freshness of the parsley and the cilantro and then that olive oil just kind of really blends it all well together. I'm going
to go ahead and cover this. Put it in our refrigerator for a little while. All right, let's open up these packages. Get them seasoned up. Get a little bit of oil onto our steaks here. Just enough to kind of get the steak seasoning to stick. And uh here's a little known secret. Terry and I have loved this roommates Montreal steak seasoning since we got married. Since we were very young, we used to use it quite a bit. We want to make sure that we get it on all sides. So, I'm going to get a little
extra seasoning right here. We're going to get our steak right here. Get that on there. You can be pretty aggressive with your seasoning, just like we're doing here. We've got these all seasoned up. I want to show you guys how we cook it perfectly. I took the lid off. It's been off for approximately a minute and a half. We are ready to cook steaks. Look at that. Oo, you hear that sizzle? All right, my friends. You see the steak is starting to drip a little bit of fat in there. It's time to flip because we have
a very cold piece of meat going into the grill. So, we want to keep flipping it so it doesn't burn on either side. We're going to let it get nice and hot. We're going to get a little bit of flame action going on here, too. We're going to let it cook for a little bit, and then we're going to put the lid on just to kind of slow things down. We're shooting for about 135 to 140°, somewhere right in between there. How often you flip is also determined by how much heat you have, how close the steak
is to the fire, and also how thick the steak meat is. We're running about 450, almost 500°. So, normally you're going to flip about every two minutes. So, I'm going to flip it over one more time cuz it's been two more minutes. Look at that gorgeousness right there. I've got my steak going in there. I've got a piece of foil here. Now, one key thing for me is always rest that steak. This is about a 1 and a/4 in steak. So, we only need about 5 or 7 minutes. We want those juices to kind of settle down inside the
meat. Been another 2 minutes. Let's do another flippity flip. Now, you see how the fire slowed down a little bit. We're going to flip it same direction as the other one. Oh yeah, baby. Look at that. Beautiful. That steak's coming along really good. We're going to keep our lid on here and just let it keep going. All right, in a little bit we're going to go ahead and temp that steak. You always want to use a meat thermometer. If you use a meat thermometer, you're never going to go wrong. You're never going to
make a mistake with your steaks. You're going to get them to the perfection that you desire. It's time to look again. It has been another 3 minutes. Let's look at this steak. You can see where it's sizzling big time right here on that fatty side. I'm going to flip it over one more time and keep that fatty side over there and let's check the temp while we're here. 125. We're almost there, friends. So, we'll be back in another five minutes. Let's find out where our steak is at. Remember, we want
to pull it somewhere between 135 and 140. We're at 135, 134. I'm going to call it good. We're going to wrap it in foil here for a little bit. I'm going go ahead and take out my onion. It's nice and soft. So, we're just going to wrap this steak loosely, not super tight. I'm just going to fold this over like this. We're going to let our steak rest. While the steak's resting, let's prepare our bolios. For those of y'all that don't know, this is a bolo. These are very
popular, very common here in South Texas where I'm from. This is like the number one steak bread. It is a Mexican white bread. And so, I'm going to take this bread knife, cut it right down the middle here. Now, here's a trick. We're going to use some helmet mayonnaise on our bolo on both sides. And remember that mayo has a lot of oil in it. So, the oil is going to give a really nice color and a really delicious flavor, especially since we're going to toast them on the grill. Let's get them on the
grill really quick. Like, let's get a quick look at our onion while we've got our bolo breads on the grill over there. Look at all that delicious looking butter in there. I'm going to work on my onion, but I also don't want to burn my bolios. I'm going to flip both of them over. Let's get some of this onion out of here. It smells so good. Got our bolo bread looking really good. So, now we're going to do the inside. We've got the outside looking perfect. And it doesn't
take long. Remember, we're running a steak fire, so it's pretty dang hot. Really quick, like I'm going to slice this onion while those breads are getting their final little toast. I'd say they're ready, friends. Check it out. Look at that. Beautiful. As I mentioned earlier, mayo is a very big part of tortas. So, we're going to get a little extra mayo on here. And helmets is delicious. Our steak has been resting for 7 minutes. Let's go ahead and pull it out and take a look at see what we
got. Oo, look at that beautiful steak right there. Looks absolutely gorgeous. Juicy steak right there. So, let me get on the cutting board here so we can slice it up. So, we're going to take some of this steak. We're going to go right across and cut some delicious slices here. And look how perfectly it cooked. Absolutely perfect. So, we're going to take our chim churi here. We're just doing quality control here. Just want to make sure that we nailed it. Look at that. That looks gorgeous.
David All right, friends. That steak is spot on. Let's go ahead and assemble our tora. First thing we're going to do is we're going to get a little bit of this onion on both of these. So, let's take some of this steak. Now, we're going to lay some of this on here. And last but not least, the chimitex, the ariteex chim churi. All we got to do now is put the top bun on. Now, that's a ribeye to Let's get a bite of this sandwich. M. That is one delicious bite. That bread with that helmet mayo on
there just really has a great flavor. The steak of course is fantastic with that grill mate Montreal steak seasoning. Pompean olive oil ties that chim churi together with a fresh taste. When you put all that together, you're talking about one epic bite. Friends, I hope you try this recipe. I promise you will love it. Woo! We Man, I hadn't had an epic tota sandwich like that in a while. That was amazing and delicious. Now I need to wash it all down with this Better Goods organic red fruit juice
blend. I've been cooking all afternoon getting ready for this. It's been hot. I'm ready to cool down. Oh, baby, that is so good. All right, friends. Now, that wraps up week four of five in this Get Your Grill on challenge in partnership with Walmart. This steak sandwich was epic and amazing. If you want to find this recipe with a full list of ingredients as well as grilling tips, how-to videos, and more. You can click the link in my description and head to the getyour grill on destination page on
to find it all there. All right, now y'all stay tuned for next week, which is week five of five. That's right, the last video in this series, and we're going to be grilling some street style hot dogs that are absolutely amazing. This is a must-have recipe in your arsenal, so don't miss it. We'll see you there. Boo!