Diaphragm (skirt steak)

The diaphragm, commonly known as skirt steak, is a beef or pork muscle that separates the chest cavity from the abdominal cavity. In the kitchen, it is a prized cut with a bold, intense flavour and a coarser muscle fibre texture. It is most often cooked on a grill or in a hot pan for a short time at high heat to keep it juicy and tender. Overcooking is detrimental, so it is best served medium rare to medium. It is an excellent choice for steaks, tacos, fajitas, or as part of a mixed meat platter. Removing the tough membranes before cooking is recommended. Skirt steak has gained particular popularity in American and Mexican cuisine.