Pit Boss 820 Pellet Smoker | FLAT IRON STEAK with Chimichurri

Pit Boss 820 Pellet Smoker | FLAT IRON STEAK with Chimichurri
In this video, we Prep a Flat Iron Steak, Create a delicious Chimichurri, then Reverse Sear the Flat Iron Steak on the Pit Boss 820 Pellet Smoker.

The Pit Boss 820 Pellet Smoker is an amazing tool for reverse searing with the built-in sliding sear plate / shield.

The Flat Iron Steak is extremely tender. When accompanied with a fragrant and tart Chimichurri, and reverse seared... it is simply incredible.

I hope you all enjoy this video, let me know if you are familiar with the cut of meat, or are familiar with the delicious variants of Chimichurri!

#PitBossNation #PitBoss #MrBigKid

Please consider becoming a Patron for the MrBigKid and GauchoQ channels!

Want to get a hold of me? Shoot me an email!

Check out MrBigKid on Facebook!

Check out MrBigKid on Instagram!

Check out the Official MrBigKid website!

Thank you for watching! Please don't forget to give this video a thumbs up, Leave a comment, and Subscribe!

[tevotv]

love the passion and creativity. glad i stumbled on over

[meatcranium]

I like to make skirt steak with chimichurri sauce. Skirt steak only takes two minutes per side to cook then it’s done. That looks amazing. Good job

[evelynfrye]

Trying this out today! Looks delicious!

[meatcranium]

I need to prep garlic like that. Lol. Still watching

[HobiesGarageBBQ]

Looks really good! I also think it’s cool you leaving mistakes made when cooking and filming. Some people might not have even posted that. But it showed you improvise and I shows the difficulty of trying to film cool angles while cooking at the same time and doing it by yourself LOL. Great job!

[StrictlyPlinking]

Damn! Good to see a fellow 2A foodie. Subbed!

[pmoney]

All right my man! Just gonna go ahead and say sorry for the long winded comment… First of all kudos for doing a video and showing a blunder, because we definitely all experience that. Secondly I’m not doing it tonight, but can’t wait to try your marinade, obviously can’t get your grandpa‘s red wine vinegar but I think I can find something that’ll work. And third, for whatever reason I’ve always found that flat iron steak turns out more rare than you think it is going to. Just based on time and temp, for whatever reason when you pull it off, and cut into it it just seems like it turns out way more rare than you thought it would. Big reason I am looking up this video, is because I am trying it again tonight after not having used that cut of meat for two years, so I’m just trying to get some good ideas... I did kind of my same ole, same ole.... steak seasoning that I normally use, at any rate, usually cook my beef to 133°, then let it rest for 15 minutes. With this cut, I think I’ll go about 138° to 140° and let it rest

[Viper-MotoVlogger]

That’s a pretty tasty looking mistake 😁👍

[AlphaRomeoOneFive]

Your "mistake" looks a million times better than my left over chicken salad I'm having tonight 😂 I got an ad halfway through the video so congrats on that! Also I'm tagging you for something in my video tonight 😊

[MegB]

I don't know how quickly you'll see this but I'm trying to make this recipe right now and you have no measurements in the video can you give me a tip please

[kingpin]

round 2 was still a little to red for me but much more yummy looking than round 1. I'll forgive you this

[richardportelli]

Never tried that cut of meat before, not sure it looks fatty enough for my taste lol.

[miyaxu]

Looks absolutely amazing!It's Miya from Inkbird.We specialize in bbq thermometer.Wonder if you are interested in testing our bbq thermometer for free?Please let me know. Best wishes.

[arvo]

Too many ads. I did not finish the video.