Mixed salad with diaphragm

1 serving

30 minutes

The mix salad with diaphragm is an exquisite combination of fresh greens and the rich flavor of beef steak. Inspired by European cuisine, this salad combines the tender texture of salad leaves, sweet cherry tomatoes, and aromatic grilled diaphragm. The dressing made of soy sauce, olive oil, and spicy kimchi adds depth and character to the dish. Grated Parmesan finishes the composition with a delicate salty note. This salad is perfect for gourmets who appreciate a harmonious blend of meat and vegetables with Asian accents.

Energy value per serving

• Calories: 323.9
• Proteins: 27.4g
• Fats: 21.3g
• Carbohydrates: 5.9g

Ingredients

• Mixed salad leaves: 55 g
• Beef steak: 120 g
• Red cherry tomatoes: 50 g
• Parmesan cheese: 8 g
• Sea salt: 3 g
• Ground black pepper: 2 g
• Zucchini: 30 g
• Kimchi sauce: 9 g
• Olive oil: 9 ml
• Soy sauce: 9 ml

Cooking steps

1. Grill the beef diaphragm to the desired doneness.

   Required ingredients:

   • Beef steak: 120 g

2. We grill zucchini and cut it into strips.

   Required ingredients:

   • Zucchini: 30 g

3. Preparing the sauce: mix soy sauce, extra olive oil, and kimchi base in equal proportions.

   Required ingredients:

   • Soy sauce: 9 ml
   • Olive oil: 9 ml
   • Kimchi sauce: 9 g

4. Mix the salad and tomatoes with the dressing, top with slices of diaphragm, and sprinkle with grated parmesan.

   Required ingredients:

   • Mixed salad leaves: 55 g
   • Red cherry tomatoes: 50 g
   • Parmesan cheese: 8 g