BEEF LOIN FLAP STEAK Sous Vide! Argentinian CHURRASCO and CHIMICHURRI Sauce

SECRET REVEALED! Our 2nd Favorite Meat is on this video. By far for the price this BEEF LOIN FLAP STEAK made Sous Vide is one of the most flavorful steaks after picanha! It is amazing. The great thing about this steak is that you can also cook it well done and amazing results are guaranteed! We all agreed that after picanha this is the steak to have!

I cooked this BEEF LOIN FLAP STEAK (similar to skirt steak) sous vide. I also made a home made CHIMICHURRI Sauce to go with it. OMG!! The CHIMICHURRI sauce was as good as the steak. MauMau and Ninja eat it up like candy! I urge you go give this amazing steak a try. It's a guaranteed success!

HOW TO COOK BEEF LOIN FLAP STEAK SOUS VIDE
* I cooked them @ (135°F) / (57.2°C) for 2 hrs.

BEEF LOIN FLAP PREPARATION and INGREDIENTS
* 3LBS of Beef Loin Flap (aka Churrasco or Vacio)
* 2 Tbs Garlic Paste
* Salt to taste
* Pepper to taste
* 1 White Onion
* Fresh Thyme

CHIMICHURRI INGREDIENTS
* Parsley (About 1 cup diced very fine)
* 1 tbs Dry Oregano
* 1/2 lemon juice
* 1/2 tbs Red Wine Vinegar
* 4 Cloves of Garlic (diced very fine)
* 1 Sweet Red Pepper (diced very fine)
* Pepper to Taste
* Salt to Taste
* Olive Oil as I added

How to make Beef Loin Flap Steak?
Watch the video to find out... :-)

How to make chimichurri sauce?
also watch the video..:-)

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FOLLOW ME ON

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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS

* SOUS VIDE EQUIPMENT *

* TORCH SET UP *

* SEARING GRATES *

* KNIVES *

* SMOKER AND GRILL *

* OTHERS *

* VIDEO EQUIPMENT *

* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)

[dansherman]

Most underrated cut ever turns out well whole, cut into steaks, stir fry, and stews.

[shoogra]

You do an amazing job presenting the food in every video. I love when you pan the camera in closeup over the food. It makes it look even more amazing and makes my mouth water.

Also, your voice is very soothing when you narrate the cooking process. My wife said she could listen to it for hours. lol.

[AZANON]

Greetings Guga, thank you very much for your phenomenal, detailed videos! You sir are a great Chef! Been following both of your vlogs for a while now. *** I have a quick prep question? What knife would you recommend to take off the silver skin? I recently tried to grill vacío and it did not come out tender as I expected. I am not sure if certain local butchers may offer the service to clean away the silver skin? Thank you Guga in advance.

[djkompressor]

Hey Guga! Got family coming over and they like well done for their fajita/carne asada. What temp should I set my anova for well done/medium well? How long? Thanks for the awesome videos!

[jellomoose]

looks great! how long would you do it for medium?

[MrSparky]

Looks great, going to try it this weekend. Can skirt steak be used if beef loin flap isn't available?

[eldude]

What kind of torch are you using to sear the meat? It looks like fun! Thanks!!!

[KennySmooth]

Just stumbled upon your channel yesterday, you 3 guys are awesome, so down to earth lol! You inspired me to buy my first sous vide machine :)

[NHfreeenergy]

Excellent video. Many thanks for your instruction. You've inspired me to get a Sous Vide machine. Can I just use a large pan for my vessel? I don't have a plastic container. Any recommendations on where to get a container? Have you already done a video on your Sous Vide equipment, and why you chose what equipment you have? Also interested in the searing device. Thanks again, and keep up the good work! Everything looks great!

[amazin]

You guys are enjoy your videos!! At what point do you add the chimichurri to the steak?? After searing??

[isaacxoxoh]

Cara, muito legal seus vídeos. Parabéns!
2 perguntas, é fraldinha esse corte? Consigo finalizá-la numa brasa bem forte?

[marchandaisin]

Guys another follower from argentina here, thats "entraña" judging by the looks of it. Great cut but easy to mess up! Great channel i tied your recipes and they rock! Keep the good work

[daniellefoster]

I truly enjoy this channel! I will be acquiring all the sous vide essentials to begin testing and experimenting so I can do something special for Father’s Day. Thank you for these amazing videos and tips!

[stefanspringer]

A couple questions about searing. What is the raised searing rack that is used? I did not see it in the description. Also I am curious about searing inside vs outside. Any reason to not sear inside? Too much smoke/smell?

Amazing videos. I have found beef is amazing sous vide - fish and chicken do have a strange texture. Fish especially is soo moist, it is almost too much with not enough texture.

[BravoVE]

Another great video. I didn't realize that Churrasco was flap steak... so another one to try and easier to find around here. Do they have guasacaca or a similar sauce in Brazil?

[pedroxdev]

Awesome as always! Just found your channel a couple of days ago and am starting to obsess a bit over the videos! :)

I'm going to need to get myself a sous vide setup now, been mulling about it for years but it still hasn't happened, but you've inspired me and I really love how you can see the progress you're making from the earlier videos until now.

Love it! Keep up the good work!

[curtiszawada]

I have been commenting and watching your videos and I finally got a sous vide machine. First thing I made was about a 2 inch thick well marbled NY Strip. 1 1/2 hours at 130. Seared it in a pan. It was probably the most tender steak I have ever made. I will never go back to standard cooking, I will make the time to Sous Vide. As always, your videos inspire, I will try this recipe in a couple weeks. Keep up the good work.

[MiriamHernandez-heuk]

Wow que ricoooo!!
Se me hizo agua la boca 🤤🤤🤤
I will definitely be trying this, I can find a good flap meet at a local grocery store where I live.
That chimichurri looks fantastic!
So glad I founded your channel.
😉😊

[giacomoli]

When you finish searing them, they look dry, but then when you present it at the table it always looks really juicy on the outside, what do you brush on the meat?

[jamezh]

You guys are sure fun to watch. Did you fellas buy the rack you use for searing or did you build it and if so where did the actual rack come from? I want to get/build one.