Inside skirt steak (thin diaphragm)
A flat thin muscle cut from the inner diaphragm with coarse fibres and a rich taste, marinated, quickly fried and sliced against the grain for fajitas and tacos.
Inside skirt steak (thin diaphragm) is a flat thin muscle cut from the inner part of the steer's diaphragm, 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, rested and must be sliced thin against the grain for fajitas, tacos, stir-fry, salads and steak sandwiches.
Calories, proteins, fats and carbohydrates per 100 g of product
Inside skirt steak (thin diaphragm), Raw: Calories 195.0 kcal, Proteins 20.1 grams, Fats 12.8 grams, Carbohydrates 0.0 grams per 100 g of product.
Inside skirt steak (thin diaphragm), Stewed: Calories 303.0 kcal, Proteins 27.2 grams, Fats 21.6 grams, Carbohydrates 0.0 grams per 100 g of product.
Inside skirt steak (thin diaphragm), Baked: Calories 171.0 kcal, Proteins 29.8 grams, Fats 4.8 grams, Carbohydrates 0.0 grams per 100 g of product.
Inside skirt steak (thin diaphragm), Grilled: Calories 253.0 kcal, Proteins 28.9 grams, Fats 15.3 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Barbecue diaphragm with gremolata and young beetroot is a harmony of aromas and flavors created for true gourmets. This signature recipe combines a juicy meat steak infused with spices and caramelized root vegetables with bright and fresh gremolata. The diaphragm, known for its tenderness and rich meat flavor, gains a smoky spiciness from smoked paprika and coriander. Roasted carrots and beets are filled with sweetness and then coated in a caramel glaze with honey and mustard, adding pleasant depth to the dish. The finishing touch is the gremolata with herbs and lemon zest, providing freshness and balance. This dish is perfect for special gatherings, outdoor dinners, or simply enjoying refined taste.
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