Beef Plate Diaphragm Muscle

smbishop

Doing my best at a @smokingal post, LOL!

I was lucky enough to find a diaphragm muscle, called the outside skirt.

Most of us end up with the transversus abdominis muscle, or inside skirt.

“Because there are only two skirt steaks per side of beef, one inside and one outside, pretty much every outside skirt from every side of beef ends up in a commercial kitchen of some kind.”  https://www.thespruceeats.com/what-is-skirt-steak-995253

I am following Adam Perry Lang’s “Fajita-Style Marinated Flank Steak” from his book “Serious Barbeque”  If you look at the photo, it is NOT a flank, rather a skirt.

I will follow-up with the finish, not worthy of a not "Smoking Al" post!

dmourati

I have Serious Barbecue but I haven't tried APLs carne asada recipe. This is my go to:

https://www.seriouseats.com/recipes/2015/09/carne-asada-food-lab-recipe-kenji.html

Amazing.

smokingal

@smbishop How did the steak turn out?

smbishop

@smokingal Fantastic result!

YukonRon

I have a butcher that I am going to get this from. Thank you so much for the sharing of this insightful post.

What I know about cuts of beef, you could place in the bottom of a thimble and have enough room left for the pacific ocean.

Beautiful cook.

1voyager

Beautiful job. It's such a great cut of beef and you nailed that cook!

smbishop

dmourati said:

I have Serious Barbecue but I haven't tried APLs carne asada recipe. This is my go to:

https://www.seriouseats.com/recipes/2015/09/carne-asada-food-lab-recipe-kenji.html

Amazing.

I will definitely try this one!

smbishop

YukonRon said:

I have a butcher that I am going to get this from. Thank you so much for the sharing of this insightful post.

What I know about cuts of beef, you could place in the bottom of a thimble and have enough room left for the pacific ocean.

Beautiful cook.

Me too, other than the fact it was from Central Market, I wondered why it cost more, so I looked it up!