RomanItalian
Pan-Seared Marinated Diaphragm with Mixed Tubers
by Chef Max Mariola · 1.1M subscribers on YouTube
Chef Max Mariola takes us into his restaurant kitchen to show how to prepare a marinated diaphragm steak (diaframma) cooked in a skillet, served with sautéed tubers (sweet potato, topinambur, Sila potato, spring onion) and aromatic herbs. A simple yet exquisite dish.
Ingredients
15 items- DiaframmaThe outer membrane must be removed before cooking.
- 3 pcsGarlicTwo cloves for the marinade, one clove for the potatoes. Use whole cloves in skin for the potatoes.
- 1 pcsSpring OnionBoth white and green parts are used; part for the marinade, part for the final sauté.
- RosemaryFresh sprigs for marinade and sauté.
- SageFresh leaves for marinade and sauté.
- ThymeFresh sprigs for marinade and sauté.
- Black PepperFreshly ground.
- SaltFor seasoning the meat and finishing.
- Olive OilA generous amount for sautéing the potatoes and for the pan.
- ButterA knob of butter to finish the potatoes.
- 1 pcsSweet PotatoOrange-fleshed sweet potato.
- Jerusalem ArtichokeJerusalem artichoke.
- Patata della SilaRed-skinned, white-fleshed potato from the Sila region in Calabria, Italy. If unavailable, use any local waxy potato.
- Coarse SaltCoarse salt for the boiling water.
- Soffi di SaleFlaky finishing salt from Trapani, Sicily. A generic fleur de sel can be substituted.
Method
- Remove the outer membrane from the diaphragm cut by pulling it off with the help of paper towels.
- Trim any remaining fat and silver skin. Cut the meat into large pieces, cutting against the grain.
- Season the meat with salt, two crushed garlic cloves, sliced spring onion (white and green parts), black pepper, and fresh herbs: rosemary, sage, and thyme. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, preferably overnight.
- While the meat marinates, prepare the tubers: peel the sweet potato and cut into chunks. Peel the topinambur (Jerusalem artichoke) and cut in half or quarters. Peel the Sila potato (or a similar local potato) and cut into similar-sized chunks.
- Bring a pot of salted water to a boil. Add the sweet potato chunks first; after 2 minutes, add the topinambur and Sila potato. Cook until tender but still slightly firm (about 4–5 minutes total). Drain.
- In a large skillet, heat a generous amount of olive oil. Add a whole garlic clove in its skin. Add the boiled tubers and sauté over medium-high heat until lightly golden.
- Add fresh herbs (rosemary, sage, thyme) and a knob of butter. Toss to coat. Season with salt and pepper. Keep warm.
- Remove the meat from the marinade and pat dry with paper towels (discard the marinade solids). This ensures a good crust.
- Heat a cast-iron or heavy-bottomed skillet over high heat until very hot. Add a drizzle of olive oil. Place the meat pieces in the pan and sear without moving for 3–4 minutes, until a deep golden crust forms. Flip and sear the other side.
- Add the remaining spring onion slices and herb sprigs to the pan. Baste the meat with the pan juices. Cook to desired doneness (the chef recommends medium-rare: the meat should still be tender when pressed). Remove meat from the pan and let rest for a few minutes.
- Slice the meat thinly against the grain. The fibers should be short for easier chewing.
- Arrange the sliced meat on a plate alongside the sautéed tubers. Finish with a sprinkle of Trapani fleur de sel (Soffi di Sale) and a drizzle of raw olive oil. Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
