Creekstone full diaphragm

Instructions for use:

Ingredients:

• 1 kg of Mannarino diaphragm
• 1 tablespoon coarse salt
• 1 tablespoon ground black pepper
• 2 tablespoons brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon chilli powder
• Extra virgin olive oil q.b.

Preparation:

• In a bowl, mix together coarse salt, black pepper, brown sugar, paprika, garlic powder, onion powder and chilli powder to create a dry marinade.
• Rub the dry marinade on both sides of the diaphragm, massaging the meat well.
• Cover the diaphragm with cling film and leave to marinate in the refrigerator for at least 2 hours, but better still if left to marinate overnight.
• If you do not have time to make the marinade, you can also pour it directly onto the piece of meat being cooked. By pouring it onto the grill, the marinade will evaporate and the meat will retain the marinade vapours, absorbing the flavours. In fact, the fibres will have opened up during cooking.
• Preheat the barbecue grill to medium-high heat.
• Remove the cling film from the diaphragm and brush it with extra virgin olive oil.
• Place the diaphragm on the grill and cook it for about 5-6 minutes per side, until the crust is golden and crispy.
• Lower the barbecue flame and continue cooking the diaphragm for another 10-15 minutes, turning the meat occasionally, until the internal temperature reaches 54-57°C for medium-rare, or 60-63°C for medium-rare.
• Remove the diaphragm from the heat and let it rest for 5-10 minutes before slicing and serving.

Mannarino diaphragm is perfect for this recipe, due to its fibrous texture and its tendency to retain the flavours of the marinade.