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Okay, so today is Friday, it's nearly the weekend.
好吧，今天周五了，马上就是周末了。
and I'm going to give you a special of the day at Jamie's Italian.
今天我要给大家分享一款我们吉米意式餐厅的特色菜。
that I'm going to run today Friday, and tomorrow Saturday.
今天，也就是周五以及明天，也就是周六我都会在。
we're gonna do steak and the weekend is definitely the time for steak, delicious.
我们要做的就是牛排，周末吃牛排简直是再合适不过了，美味啊。
At Jamie's Italian, we really source some amazing beef.
在吉米意式餐厅，牛肉的来源都是有保障的。
we've got the sirloin always, and what I'm gonna get in for this special is their bavette.
西冷牛排是一直都会供应的，但我们今天要做的这道特色菜用的是腰腹上的肉。
A bavette is a skirt steak, it's one of my favorites.
一块这种肉就是一块侧腹横肌牛排，这是我的最爱之一。
got a different texture but I really really like it.
这种肉口感比较特别，但我真的很喜欢吃。
we're gonna marinate it.We've got some rosemary, and some bay leaves.
我们要腌一下。这里准备了一些迷迭香和香叶。
just smash it up, really get all the natural oils out of the herbs.
捣碎，把这些香草中的天然汁液给它捣出来。
and I'm gonna use some garlic as well.
我们再放点儿大蒜。
just pound that up, now this marinade will all fall off, but by the time you're cooking it, it would have done its job.
捣碎就好，现在这种汁儿已经全部捣出来了，下锅之后就会特别管用。
it's gonna kind of look like that.
捣成这个样子就差不多了。
and then I'm simply gonna add some extra virgin olive oil. and muddle that in.
接下来我们倒点儿特级初榨橄榄油。搅拌一下。
look at that. the marinade is about extracting the flavor,
快看。腌制这个步骤就是为了提取味道，
but also rubbing it over the meat itself, is about really massaging it in there and I'll marinate that overnight.
然后我们给它揉均匀，把所有的味道都给它揉进去，我们给它腌制一夜。
so you'll get maximum flavor and maximum tenderness.
这样腌制出来的牛肉，无论是风味还是柔嫩程度都最佳。
and then we just got to cook it perfectly.
这样烹饪出来的牛肉口感才会完美。
chef, can you pass us those beautiful portobello mushrooms,
大厨，可以帮我把那些漂亮的波托贝洛蘑菇递给我一下吗，
take the face off of the mushroom, I'm not going to touch these of any marinade or any oil.
把蘑菇的外层切掉，这个我们不需要用任何腌料或任何油。
I'm gonna grill them dry, and you get a nutty flavor, and then at the end you dress it with beautiful oils.
直接放到烤架上烤，烤出来会有一股坚果的香味，最后我们再给它淋点儿油。
To go with it, we are gonna do some beautiful grilled tomatoes on the vine.
为了搭配这个蘑菇，我们要做一些美丽的烤番茄。
look at the shape of them, beautiful.
看看它们的形状，漂亮吧。
just a little olive oil, a little seasoning, and I just want to rub the tomatoes with that oil.
少量橄榄油，少量调味料，然后给这些番茄抹上油。
look at that.
快看。
so I'm just gonna pat these with the oil, and then I'll put them onto the grill.
再拍一拍，让番茄再沾点儿油，放到烤架上。
At Jamie's Italian, the way that we grill our meats and we've always done it for ten years is our mattoni, which means under the brick.
在吉米意式餐厅，这十年来我们做的都是压砖烤肉，就是把肉压在一块儿砖下面烤。
and it's a genius little tip that you can use at home as well.
这个办法实在是太棒了，大家自己在家也可以试试。
Get a bit of stone or brick, wrap it in foil, preheat that on a barbecue or a grill, so it's white hot but also heavy.
取一块石头或砖块，用铝箔包住，在烧烤架或烤盘上预热，加热到温度非常高，同时又很重。
And then if you imagine your chicken or your steak underneath it, is getting cooked from both sides, and it's getting flattened.
想象一下，此时把鸡肉或牛排放到它下面烤，那肉就会两头受热，而且表面也会变得更平整。
so maximum bar mark and surface area.
无论是在肉上留下的印子还是肉的表面积都会得到最大化。
And at Jamie's Italian we use these we'll have these plates specially made from a friend of mine called Mick.
而且，我们吉米意式餐厅还专门从我一个叫Mick的朋友那里定制了这些盘子。
The brick and these are white hot, white hot and they're heavy.
砖和盘子的温度都是极高的，而且都很重。
so we're going to cook that steak.
我们现在就来烤这个牛肉。
so chefs if you can whack the mushrooms on first.
大厨，麻烦您先烤一下蘑菇吧。
cook it face down, that'll get the heat going.It will get it toasty, and nutty.
底朝下烤，这样受热更快，烤出来就会有一股坚果的味道。
the boys have got the marinated steaks from yesterday, they're all done in advance.
小朋友们已经准备好了昨天腌的牛排，他们都提前腌好了。
so chef yes if you can just season our steaks with salt and pepper on both sides.
大厨，嗯，麻烦你在牛排上再撒点儿盐和胡椒粉调味。
that will go on the grill, you can see how hot that is.
把牛排放到烤架上，看见有多烫了吗。
then it'll pick the brick up and you can see it. look, you can see this is flaming up, and smoking.
把砖头给它放上去，看见没。看见火苗了吗，已经再冒烟了。
but it's cooking from both sides, it's a brilliant way, brilliant way to cook.
这个是从两头开始加热的，这种烤肉的办法实在是太太太了不起了。
and we want to cook this steak medium-rare. then it's tender and delicious.
这个牛排我们给它烤至五成熟，这个火候的牛排肉质柔软，口感也非常不错。
okay, chef I'll leave that with you.
好吧，大厨，接下来的工作就交给你了。
so guys look at that, see the juices coming out, see the juices coming out.
朋友们，快看，看见肉汁了吗，肉汁都流出来了。
look look look juicy juicy juicy.
快看快看快看，好多肉汁好多肉汁。
you want it to relax and what we're gonna do is drizzle that with some olive oil.
我们让这个牛肉放一会儿，给它淋点儿橄榄油。
or something vinegar, what's nice is as this meat relaxes for a couple of minutes,
或者来点儿醋，在等这个牛排放凉的时候，
the natural juices will come out, and start mixing with the balsamic, and the olive oil.
里面的肉汁会自动溢出来，然后和黑醋和橄榄油结合到一起。
and make you the most incredible natural source, right.
形成的就是最不可思议的自然肉汁。好吧。
let's place it up.
现在我们准备盛盘。
we've got the rest in juices in that tray, we want to keep that.
我们把多余的肉汁留在盘子里，那个我们要留着用。
and we want to carve it, then we're gonna cut this through.gonna go nice and thin.
现在我们来切肉，给它切成薄片。
this is steak tallyarter, right.so that means sliced up.
这是烤肉片，就是切成片的烤肉。
look at that, guys, look at the color. that's what we want.
朋友们快看，看看这个颜色。要的就是这个效果。
so there's our grilled mushroom, and then what we want to do is get the beautiful steak and just lay it around like that nice and thin.
烤蘑菇好了，接下来要做的就是准备好美丽的牛排，然后这样叠放到一起，又薄又漂亮。
Guys, look at that.
伙计们，快看呐。
and then I want to do two things with these juices.
接下来我们要用这个肉汁做两件事。
I want to put some in here, with the mushrooms, so you're making like a little pond.
我们放点儿到蘑菇上面，做成一个小池塘的样子。
and then in and around the steak.
然后再在牛排周围和中间撒一点。
and then we just finish it with a simple rack of cherry vine tomatoes.
最后我们再放一串烤番茄。
I just want to dress that with a lemon on the side, and a lemon on the rocket, just a little bit.
再配一牙柠檬，顺便挤点儿柠檬汁到芝麻菜上面。
and a tiny bit of oil, pinch of seasoning, rock it to one side.
一丢丢油，少许调料，把芝麻菜堆到旁边。
last but not least, and again with Jamie's Italian, you know we make a real effort to source our ingredients.
最后，还要再说说我们餐厅，你们知道的，我们的食材都是花大力气找来的。
we get beautiful parmesan, direct from the consortium.
我们的帕尔马干酪都是直接从原产地采购的。
I'm going to shave some of this and just let it fall naturally, over mainly the rocket.
我们刮点儿到芝麻菜上。
look at that, there you go guys, beautiful steak telliyatta, that's with the bavette steak.
快看，好了，朋友们，漂亮的牛排条，原料是侧腹横肌牛排。
the cherry vine tomatoes, those beautiful nutty portobello mushrooms, the rocket and the parmesan.
搭配樱桃番茄，美美的坚果味的o蘑菇，芝麻菜和干酪。
bit of lemon, squeezed over the top, delicious.
最后淋在上面的一丢丢柠檬汁，口水都要流出来了。
that's the kind of grub that you want on a Friday and I'll put it on tomorrow as well Saturday,
这才是周五牛排餐该有的样子，但我们明天的菜单上也会保留这个菜品，
come in and see us at James Italian and have some lovely food lots of love.
大家快来吉米意式餐厅大快朵颐吧，爱你们哟。
