RomanItalian
Beef Diaphragm and Grilled Vegetables
A balanced barbecue dish featuring marinated beef diaphragm (panniculus) grilled alongside zucchini, fennel, and spring onion, served with a creamy cashew-arugula sauce.
- Difficulty
- medium
Ingredients
16 items- Beef Diaphragm (Panniculus or Entraña)Cleaned and cut into pieces
- Sweet PaprikaTo taste
- GarlicFresh, grated
- GingerFresh, grated (for marinade and sauce)
- 1 pcsLemonJuice
- SaltTo taste
- Chili Pepper (Fresh, large, not too spicy)Chopped
- ParsleyChopped
- Extra Virgin Olive OilDrizzle for marinade and sauce
- Zucchini (with flowers)Sliced
- FennelSliced
- Spring OnionCut into long pieces
- Cashews (Unsalted, Toasted)For sauce
- 2 pcsParmigiano ReggianoPieces, crumbled for sauce
- ArugulaBunch, for sauce
- Water (or Ice Cube)(optional) — Optional, to adjust sauce consistency
Method
- Clean the beef diaphragm by removing the outer membrane. Cut into bite-sized pieces.
- Prepare the marinade: mix sweet paprika, grated garlic, grated ginger, salt, chopped fresh chili pepper, chopped parsley, and the juice of one lemon. Add a drizzle of oil and coat the meat pieces thoroughly.
- Prepare the vegetables: slice the zucchini (remove the pistil if flowers are attached), slice the fennel, and cut the spring onion into long pieces.
- Heat the barbecue to high heat. Grill the vegetables until charred and tender, turning occasionally. Season with salt.
- Make the sauce: in a blender, combine unsalted toasted cashews, a piece of grated ginger, two pieces of Parmigiano Reggiano, a bunch of arugula, and a drizzle of oil. Blend until smooth, adding a little water or an ice cube if needed to achieve a creamy consistency. Adjust seasoning.
- Grill the marinated diaphragm pieces on the hot barbecue, searing on all sides until cooked to desired doneness. Let rest for a few minutes.
- Arrange the grilled vegetables on a plate. Top with the cooked diaphragm pieces. Drizzle with the cashew-arugula sauce. Sprinkle additional chili flakes if desired. Serve immediately.