Grilled beef diaphragm is a classic recipe for a steak that hits the mark: it is impossible to resist the taste of this cut which, although traditional and cheaper, is not very well known, at least in Italy.
The diaphragm, known outside Italy as skirt steak, is the breathing muscle, located behind the sternum and is rich in blood, as it is always in motion. For this reason it has a bright red color but, as 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 many recipes for beef diaphragm : a classic is to cook it in Bolognese sauce or cut into strips and cooked in the sauce, very slowly, as per 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: the 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 focus on cooking it rare, to avoid the meat from toughening.
INGREDIENTS:
- - Limousine diaphragm 500g;
- - Fine salt;
- - Black pepper;
- - Coarse salt.
PREPARATION:
1) Remove the connective tissue from the beef diaphragm using a very sharp knife (this is what we do before shipping it to you);
2) Season it with extra virgin olive oil , salt and pepper on both sides;
3) Cook it for 3 minutes on a high flame on a preheated plate, then turn the diaphragm with tongs (do not use a fork);
4) Then cook the other side for another 3 minutes;
5) Cut crosswise 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!
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