BBQ Diaphragm 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 0 fl oz
• Carrot 4 pieces
• Yellow Beets 4 pieces
• Parsley 0 oz
• Basil 0 oz
• Arugula 0 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 390°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.

Step 6

Slice the steak into thick pieces, arrange them on a plate, top with gremolata, and place root vegetables alongside.