Machete Steak
1 serving
20 minutes
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.
1
Choose the Machete steak from well-known Russian producers in the store.
2
Pay attention to the label; at least 14 days must pass since the steak was packaged, and only then can it be cooked.
3
Open the packaging and leave the steak on the board for 20-30 minutes to warm up to room temperature.
4
Heat the cast iron skillet or grill.
5
Salt the meat on both sides and brush with vegetable oil on each side.
- Sea salt: 2 g
- Sunflower oil: 10 ml
6
Place in the pan and fry on both sides for 1.5-2 minutes.
- Beef skirt/hanger steak: 300 g
7
Remove from heat, place on a wooden board, and cover with foil or a plate for 30 seconds to keep the steak juicy.
8
Add freshly ground pepper.
- Ground black pepper: 1 g