Welcome.

Good afternoon.

Welcome back to Ramsey and 10.

Hope you have a great week.

First off, let's say big special.

Thank you to the NHS.

Incredible work.

It's been a tough week.

There have been several restrictions lifted so we can relax a little, but just stay smart.

Stay alert on.

Be very close, Right.

Steak and potatoes in 10 minutes.

Tills.

We have done a few of these in 10 minutes, right?

Yeah.

You've done one in 10 minutes.

Thanks for the confidence, kid.

That Zo very nice is that that means use the team.

Uh, the GOP, the director of photography.

She is back by popular demand.

The cars have gone on the straight hands there.

Hello.

Hello.

Give me.

Give me a little more than that.

Did you wish your big sister happy birthday this morning?

I did.

Did you What?

Kids have even on their juice?

We've been drinking.

What water?

So clear saying that with braces.

And what you get what you get for birthday drops.

Quality was that I wanted for Christmas for Mom and Dad.

She Oh, she's not watching.

She's in the public.

Oh, no, she's not, but not open yet.

Right.

Let's find out what my sushi chef is A little about himself.

That let's have a look on that.

He's campaign.

Hello?

Excuse me.

Oscar.

Is that kid anything else?

No, no, no.

I ask.

Ah, well, right.

I said I said dinner intend.

And I promise that means steak and potatoes.

But this is not your average state protectors.

This is amazing.

Steak Potatoes in 10 minutes.

I'm not talking.

All right, I'll slow down.

This is an amazing steak and potatoes.

Come on, tills.

Get it going.

Let's go!

Wake you Waking.

Right.

First off, get your gas on a griddle pan.

Panda.

Panda!

Panda down.

May.

You're okay, Pan down till pan down.

No, to the bathroom.

Okay.

There you go.

This is a grill.

Okay.

I'm gonna cook the steak on their non stick pan.

We'll do that with a soda potatoes.

So I got left over potatoes.

I'll shoot out in a minute, get the gas all nice and high.

Gonna take this state to rare.

Okay?

And then we let it rest.

It goes to medium rare.

Then we're gonna put the most amazing chimichurri, right?

Tills wakey, wakey.

To excuse me, pan over pan down ingredients start off to maturing, going over some crushed garlic.

It's a beautiful experience.

Stroke scallions on them from their red wine vinegar, extra virgin olive all on some honey.

A lot of people that to maturity put sugar.

I don't wanna see sugar in that.

The honey gives a really nice, rich, velvety texture.

Herbs.

I've got some fresh mint.

Yeah, next, that's a beautiful parsley pan.

Down, please.

I have to pick it up.

And then next to that, I've got some beautiful fresh basil, Um, line lemon, the zest and the juice.

And that's what the secret chimichurri.

But here's the difference.

We're gonna put the chimichurri on the steak so the chimichurri absorbs inside that steak and it rests at the same time.

It comes off a rare When I say off, it literally means turn the gas off a rare, but leave us take on their first thing pants.

Nice and hot steak.

I've taken out touch that tells it's room temperature.

E believe.

What do you mean it's steak E O s.

Oh, that's not the fridge.

Don't cook steak straight from the fridge.

Okay, Look at all of all their on.

Then it'll touch a seasoning both sides.

If you get it marinated now, room temperature, it will literally cook in no time.

So if sirloin New York strip a little bit too thick, Take a rolling pin on sort of roll gently over on.

Keep them literally.

Okay.

Nice and thin.

Now get your tones once.

That is really nice on hot crank up the heat.

Okay, Someone there again.

Just a touch of oil.

Pan down, Pound down, please.

Get that oil.

Nice and hot, right?

Watch from their later state away from you till you later.

Staker away.

There you go.

So therefore, didn't splash on.

We go now from there.

Take your mushrooms.

I need some authors.

Okay, I'm literally get the tomatoes on there.

Next.

Get your mushrooms.

I'm from there.

Get better.

A little seasoning.

Okay, so look.

Come down, please.

Put down.

Put down my town.

Okay.

State tomatoes and mushrooms.

Okay.

Lightly seasoned them.

Okay.

Now, here's the most important thing.

We want to take advantage off that amazing grill.

It's all nice and hot.

You cook beauty like three things working at once.

Crank up the heat, taking potatoes and slice the potatoes.

Their leftovers.

Okay, nice and thin.

I want crispy potatoes.

You could do wedges or half.

I just for these little disc's.

And I'll show you why.

Madam, please.

Two minutes gone.

Two minutes gone, man.

You sure?

Did you start when I actually started cooking?

Yeah, it's a little bit off track because you ran out of time.

Okay.

From there.

Potatoes able.

Okay.

And literally keep them nice and flat.

Now, what happens here is we get some really nice color on there.

I'm gonna go turn the state once really important to turn that state once.

One okay, It's fine not to crystal to that from there.

And it was seizing salt on pepper.

Now we'll put some onion and garlic in there, but not yet Now, please.

So you may wanna turn that state now, but don't.

Okay, get underneath.

Just check the bar.

That's all you want.

Okay.

So don't want to do is turn the mushroom.

The facts coming out, the steak and history cooking the mushroom.

Great.

That's smart of the caramelizing.

All that flavor is going there as well.

Now from their chili.

Troy, this is a really nice recipe, and it's so rich and delicious.

First off, get your darling.

Okay, garlic in and across the garlic, straight into the water.

From their off.

Another clothes on in again.

I'll go half this time.

There.

Okay, Another heart.

I'm gonna get over the potatoes.

Okay.

A touch of God.

Now, don't get across.

You can slice it.

But garlic of imitators.

So good.

So, so good.

Now from there.

Give them a little talk turned down.

Please stand down.

Stand down on them from there.

A little bit of butter.

That's I forgot from the butter.

We back in the set.

You told me you got set up.

You want stepping up?

You're wasting time.

You said that he was here.

You're in charge of setting up.

Don't say me.

I'm supposed to sit there, right?

A small another butter in there.

Just a touch.

Okay, Now look down, please.

Six minutes Death, Don't you from there?

Take your anyone.

Now.

This is optional.

Okay.

What?

The flavor off the onions and the garlic in with those attentive is delicious.

Okay, Now, states been on for two minutes, and from there, slice those onions.

I go in over the potatoes rolling around.

So useful.

Okay, the butter helps the camera eyes on that beautiful flavor.

Now, finishing side of the table butter is a big must hold little bit parsley back.

Time to flip the steak.

Check this out on now, please.

Look at that.

Beautiful.

That is the most amazing sphere.

Now look at that.

So, people from there, I'll put a little touch of butter onto the grill now.

Beautiful.

Now we're moving.

Okay.

Potatoes and garlic work in ST tomatoes and mushrooms.

ALS started to happen now chimichurri.

Chris garlic in there.

Take your mint.

Take your basil on.

Take your parsley on.

Roll it up Nice and tightly.

Okay, Scrunch it up, pan.

Nice and close, please, On Don't over chop this.

Okay?

Just drop it once.

If we go through that again, it's gonna bleed.

I want all that flavor inside that garlic.

They're useful now from there on a look of the heat inside the territory.

So I've got a chilly.

Oh, really?

No.

Come on to your little I'm not having it.

Then.

Come on.

Nice and fine seeds in.

Look, this is amazing.

The longer can marinate on top of that state, the better.

We want the steak to be a really nice sort of medium rare from their chilies in.

Now what?

Two nights tablespoons off extra virgin olive.

All in.

Okay.

A tablespoon of red wine vinegar pun down.

Hunt down in from there.

A nice tablespoon off.

Beautiful, runny honey.

Runny, runny honey.

Okay, A nice touch of seasoning.

I'm Then look, you're getting that four minutes ago.

Thanks.

Make it today.

We are definitely make it today.

Now watch.

Hand down, please.

Hand down.

I'm grinding that up there.

Now that is a beautiful flavor.

Okay.

Chile, the garlic, the herb bleeding in terms of flavor on.