Grilled beef diaphragm is a classic recipe for a steak that hits the mark: it's impossible to resist the taste of this cut which, although traditional and cheaper, is not well known, at least in Italy.
The diaphragm, known outside Italy as the skirt steak, is the breathing muscle, located behind the sternum and is full of blood, as it is always in motion. Precisely for this reason it has a bright red color but, since it does not have to make great efforts, it has little connective or mixed tissue.
This makes the cut tasty and tender, especially if cooked well.
There are so many diaphragm beef recipes : classic is its cooking in Bolognese sauce or made into strips and cooked in the sauce, very slowly, according to the Apulian tradition. The diaphragm is also used in the preparation of minced meat.
But above all, it is the grill that enhances this cut the most: grilled beef diaphragm is a recipe to try. To enhance the flavor of this cut, we recommend direct, fast and high-temperature cooking: the suggestion is to opt for rare cooking, to prevent the meat from hardening.
INGREDIENTS:
- - Limousine diaphragm 500g;
- - Fine salt;
- - Black pepper;
- - Coarse salt.
PREPARATION:
1) Remove the connective tissue from the beef diaphragm with the help of a sharp knife (which we do before sending it to you);
2) Dress it with extra virgin olive oil , fine salt and pepper on both sides;
3) Cook it for 3 minutes over high heat on a preheated plate, then turn the diaphragm with pliers (do not use a fork);
4) Then cook the other side for another 3 minutes;
5) Cut transversely to interrupt the muscle fibers of the beef diaphragm, so the meat will be softer;
6) Serve the grilled beef diaphragm sprinkled with coarse salt .
ENJOY YOUR MEAL!
