Content

• Part 2 of 3: Cooking Diaphragm Muscle Steak
• Part 3 of 3: Serving Your Diaphragm Steak
• Tips
• What do you need

1 Cut the steak into portions. The diaphragm steak often comes in one long, thin strip. If your grill or skillet is large enough to hold the entire piece, you can leave it intact. Otherwise, cut it into several smaller pieces.

2 Beat the steak to optimize tenderness. The diaphragm steak can be a little tough, and some cooks like to soften it with a hammer.

• Cover the steak with plastic wrap or place it in a plastic bag.
• Use a meat hammer, hammer, skillet, or similar object to beat off a steak about 1.2 cm thick.

3 Choose your taste preference. A diaphragm steak is often marinated or grated to increase flavor and tenderness. Choose a marinade or grate the steak with seasonings that match the dish you are cooking. If you don't want to use marinade or chafing, good old salt and pepper will do just fine.

• Common pickle bases are citrus fruits, vinegar, mustard, or olive oil. Any marinade will make the beef delicious.
• Common rubbing ranges from simple salt and pepper to more pungent spices like cayenne pepper, cumin, lemon, or garlic.

4 Cover the steak with marinade or grate. Place it in a covered plastic food storage container. Chill the steak for 1-24 hours to enhance the meat aromas.

Part 2 of 3: Cooking Diaphragm Muscle Steak

1. 1 Grill your diaphragm steak. This is the most common steak cooking method and it cooks meat that tastes better every time. Here's how to do it:
   • Preheat the grill at high power.
   • Place the steak on the grill.
   • Cook the steak for 3 minutes on one side, then flip it over to the other side and cook for 3 more minutes for medium heat. If you like the steak with blood, grill it for 2 minutes on each side. If you like a well-done steak, grill it for 4 minutes on each side.
   • Remove the steak from the grill and let it rest for 5 minutes before serving. This will allow the juices to seep back into the steak, making it more tender.
2. 2 Heat the steak in a skillet. If you don't have time to light the grill, this is a convenient method that produces a delicious steak:
   • Heat 2 teaspoons of vegetable oil on the stove in a cast iron skillet or frying pan.
   • Place the steak in a single layer in the skillet.
   • Cook the steak for 3-4 minutes on each side.
   • Spread extra marinade or butter from a skillet on the steak as the steak cooks.
   • Remove the steak from the pan and let it rest for 5 minutes before serving.
3. 3 Grill the steak on the wire rack. For a grilled flavor, taking the time to light up the grill, this is a great option:
   • Move the oven rack so that the steak is about 12 cm away from the flame.
   • Turn on the oven and let it preheat.
   • Place the diaphragm steak on a lightly greased broiler or similar dish.
   • Let the steak grill for 3-4 minutes, then turn it over and grill on the other side.
   • Remove the steak from the oven and let it rest for 5 minutes before serving.

Part 3 of 3: Serving Your Diaphragm Steak

1. 1 Slice the steak. The diaphragm steak is usually cut into strips as it is a relatively tough piece of steak. Place the steak on a cutting board. Use a sharp knife to cut the meat against the grain into smaller strips.
   • Look closely at the steak to see which fiber directions are going through the steak.
   • Slice the diaphragm steak across the grain.
2. 2 Serve the steak. You can top with butter, blue cheese, peppers, onions, Chimichurri sauce, and so on to enhance the flavor. Consider serving your steak in the following ways:
   • Make a steak with cheese.
   • Cook a fajitas steak.
   • Make karn asado tacos.
   • Make a steak with salad.

Tips

• Diaphragm steak tastes better when cooked with blood or medium. Check the temperature of the steak by listening to the fizz increase, using a meat thermometer and tasting for tenderness.

What do you need

• Diaphragm steak
• Condiments
• Sharp knife
• Cooking utensils