Beef skirt/hanger steak
A flat long muscle cut from the diaphragm with coarse fibres, marbling and a rich taste, marinated, quickly fried and sliced thin against the grain for steaks and fajitas.
Beef skirt/hanger steak is a flat long muscle cut from the diaphragm of the steer with coarse lengthwise fibres, pronounced marbling and a very rich, slightly 'livery' beef taste. It is marinated, quickly fried over high heat and on the grill to medium rare and must be sliced thin against the grain for steaks, fajitas, tacos, salads and stir-fry.
Calories, proteins, fats and carbohydrates per 100 g of product
Beef skirt/hanger steak, Raw: Calories 171.0 kcal, Proteins 20.9 grams, Fats 9.8 grams, Carbohydrates 0.0 grams per 100 g of product.
Beef skirt/hanger steak, Stewed: Calories 234.0 kcal, Proteins 31.0 grams, Fats 12.2 grams, Carbohydrates 0.0 grams per 100 g of product.
Beef skirt/hanger steak, Baked: Calories 188.0 kcal, Proteins 28.0 grams, Fats 8.4 grams, Carbohydrates 0.0 grams per 100 g of product.
Beef skirt/hanger steak, Grilled: Calories 242.0 kcal, Proteins 29.6 grams, Fats 13.7 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Pavel Potseluev, co-owner and brand chef of the restaurant "Lust for Blood", shared the recipe with us.
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Recipe from the beer bar Schnitzel (Tver). To make this dish the way chef Viktor Rozhkov intended, you need, firstly, to find good meat, ideally marbled beef, and secondly, do not skimp on spices - the recipe uses ginger, barberry, garlic, rosemary and black pepper. Finally, for serving, choose round artisan wheat bread with a thick crust. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides.
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This recipe uses the Tefal Optigrill and its baking attachment.
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Mexican fajita is most often called "fajitas" in Russian, in the Spanish plural. It is essentially shawarma: tacos with fried meat on a corn tortilla. It is very easy to prepare at home. The main thing is not to forget about the sauces with which fajitas will taste better: both guacamole and regular Russian sour cream will do.
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Machete steak is a vibrant representative of American cuisine made from beef diaphragm. Historically, this type of steak was popular among cowboys who valued its rich meat flavor and incredible juiciness. Due to its thin structure, the meat cooks quickly, developing an appetizing crust while remaining tender and aromatic inside. Its taste is rich with slightly smoky notes highlighted by sea salt and freshly ground black pepper. This steak is perfect for cozy dinners or outdoor barbecues, complemented by grilled vegetables and a glass of red wine. The simplicity of preparation makes it accessible even for those just getting acquainted with the world of steaks. The key is to choose quality meat aged for at least 14 days and to prepare it properly before cooking to unlock its full flavor potential.
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Butcher's steak is a true celebration for meat lovers. In the past, butchers preferred this cut for themselves due to its amazing tenderness and rich flavor. Today, it has gained popularity among gourmets for its juiciness and aromatic meat notes. Grilled beef diaphragm develops an appetizing crust while remaining soft inside. After resting under foil, its flavor intensifies further, achieving the perfect medium well doneness. Sea salt enhances the meat's natural richness, while fresh cucumbers and spicy satsabeli sauce add freshness and a hint of heat to the dish. This steak pairs excellently with a glass of red wine and creates the atmosphere of a traditional American barbecue.
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Cornish pasties, traditional Cornish pasties. Miners used to take them with them into the mines, now they are popular all over the world. Thanks in part to the migration of those same miners from Cornwall.
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