BBQ Diaphragm with Gremolata and Young Beets

Main Dishes | Author's cuisine

⏳ Time

1 hour + 2 hours

🥕 Ingredients

🍽️ Servings

Description

BBQ diaphragm served with gremolata and young beets.

Ingredients

Thick diaphragm - 1 piece
Ground coriander - ½ spoons
Ground Cumin - ½ spoons
Dried onion powder - ½ spoons
Ground Dried Garlic - ½ spoons
Smoked salt - ½ spoons
Brown Sugar - ½ spoons
Olive Oil - 2 fl oz
Carrot - 4 pieces
Yellow Beets - 4 pieces
Parsley - 0.4 oz
Basil - 0.4 oz
Arugula - 0.4 oz
Lemon - ¼ pieces
Vegetable Oil - 0 fl oz
Honey - 1 tablespoon
Dijon Mustard - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Mix coriander, cumin, dried onion and garlic, smoked paprika, brown sugar, black pepper, and salt — half a tablespoon of each. Brush the steak with olive oil and rub the dry marinade into the meat. Let it sit for 2 hours or longer.

Step 2

Peel the carrots and beets, season with salt, drizzle with olive oil, individually wrap the beets and carrots in foil, and place them in an oven preheated to 392°F (about 400 degrees Fahrenheit) for 40-50 minutes, or until they are tender.

Step 3

For the gremolata, finely chop the parsley, basil, and arugula, then mix with the zest and juice of a quarter lemon and two teaspoons of olive oil, and stir.

Step 4

Heat a skillet over medium heat with vegetable oil and sauté the meat for about 5 minutes on each side. Then, let it rest for 5 minutes.

Step 5

Cut the roasted carrots and beets into large pieces. Heat a skillet with vegetable oil and sauté the root vegetables for 2 minutes, then season with pepper, add honey, mustard, and a tablespoon of water. Toss the vegetables gently to coat them evenly in the caramel glaze without breaking them.