BBQ diaphragm with gremolata and baby beetroot
4 servings
60 minutes
Barbecue diaphragm with gremolata and young beetroot is a harmony of aromas and flavors created for true gourmets. This signature recipe combines a juicy meat steak infused with spices and caramelized root vegetables with bright and fresh gremolata. The diaphragm, known for its tenderness and rich meat flavor, gains a smoky spiciness from smoked paprika and coriander. Roasted carrots and beets are filled with sweetness and then coated in a caramel glaze with honey and mustard, adding pleasant depth to the dish. The finishing touch is the gremolata with herbs and lemon zest, providing freshness and balance. This dish is perfect for special gatherings, outdoor dinners, or simply enjoying refined taste.
1
Mix coriander, cumin, dried onion and garlic, smoked paprika, brown sugar, black pepper, and salt — half a tablespoon each. Rub the steak with olive oil and massage the dry marinade into the meat. Leave for 2 hours or more.
- Ground coriander: 0.5 tablespoon
- Ground cumin (zira): 0.5 tablespoon
- Ground dried onion: 0.5 tablespoon
- Ground dried garlic: 0.5 tablespoon
- Smoked paprika: 0.5 tablespoon
- Brown sugar: 0.5 tablespoon
- Olive oil: 70 ml
- Thin diaphragm: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Clean the carrots and beets, salt them, drizzle with olive oil, wrap the beets and carrots in foil separately, and place them in an oven preheated to 200 degrees for 40-50 minutes until soft.
- Young carrots: 4 pieces
- Young beetroot with tops: 4 pieces
- Olive oil: 70 ml
- Salt: to taste
3
For gremolata, finely chop parsley, basil, arugula, mix with the zest and juice of a quarter lemon and two teaspoons of olive oil, and stir.
- Parsley: 10 g
- Basil: 10 g
- Arugula: 10 g
- Lemon: 0.3 piece
- Olive oil: 70 ml
4
Heat a pan with vegetable oil over medium heat, fry the meat for about 5 minutes on each side. Then let it rest for 5 minutes.
- Vegetable oil: 20 ml
- Thin diaphragm: 1 piece
5
Cut the baked carrots and beets into large pieces. Heat a pan with vegetable oil, fry the root vegetables for 2 minutes, add pepper, honey, mustard, and a tablespoon of water. Stir while tossing the vegetables to avoid breaking them and to coat them evenly with caramel glaze.
- Young carrots: 4 pieces
- Young beetroot with tops: 4 pieces
- Vegetable oil: 20 ml
- Ground black pepper: to taste
- Honey: 1 tablespoon
- Dijon mustard: 1 tablespoon
6
Slice the steak into thick pieces, place on a plate, top with gremolata, and add root vegetables beside it.
- Thin diaphragm: 1 piece
- Parsley: 10 g
- Basil: 10 g
- Arugula: 10 g
- Young carrots: 4 pieces
- Young beetroot with tops: 4 pieces