"The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced."~Fernand Point

"A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide." ~Thomas Keller

Saturday, November 21, 2009

Skirty Steak (also called Diaphragm Steak)


Ready in half an hour, serves four, or cut in half, and freeze half, if for two.

On a cookie sheet, cover with foil, and add canola oil or olive oil to the bottom.

Place meat on the cookie sheet. Spread any kind of mustard you like on the top.

Sprinkle Worcestershire sauce over the mustard, then sprinkle with garlic powder.

Broil meat at least 3-4 inches from broiler coil, until it looks done, then turn and repeat. Add some water as this will give you the juice to put over either noodles or rice.

Serve with a green vegetable.

Place the Diaphragm steak on a plate or cutting board, and with a sharp knife, cut almost horizontally, making the beef wider and thin.

(While meat is cooking, prepare noodles or rice).

Serve while hot.

This has very little fat, if any, and no cholesterol. Worcestershire sauce contains salt, and it can be cut in half, and diluted with water

(While meat is cooking, prepare noodles or rice.)

Buon appetit

Toni Helfrick

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