Butcher's Steak
4 servings
15 minutes
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.
1
Season the diaphragm at room temperature with salt and pepper, and grill for about 2-3 minutes on each side until medium doneness.
- Beef skirt/hanger steak: 250 g
- Ground black pepper: 1 g
- Sea salt: 3 g
2
Then cover the cooked meat with foil and let it rest for 1.5-2 minutes. The meat should reach medium well doneness.
3
Place the prepared diaphragm on a plate and sprinkle with sea salt. Serve cucumbers and satsabeli with the dish.
- Sea salt: 3 g
- Cucumbers: 40 g
- Satsebeli sauce: 40 g