BBQ Beef Diaphragm with Grilled Vegetables

Method

1. Prepare the diaphragm by removing the outer membrane (panniculus). Trim any excess fat and cut into bite-sized pieces.
2. In a bowl, season the meat with sweet paprika, grated fresh garlic, grated fresh ginger, lemon juice, fresh chili peppers, chopped parsley, and a pinch of salt. Add a drizzle of oil and mix well. Let marinate while you prepare the vegetables.
3. Prepare the vegetables: slice zucchini lengthwise, cut fennel into wedges, and slice the spring onion.
4. Light the barbecue and wait until hot.
5. Grill the vegetables on the hot grill, seasoning with salt. Cook until charred and tender, turning occasionally.
6. Meanwhile, make the sauce: in a blender, combine cashews, a piece of grated ginger, two pieces of Parmesan cheese, a handful of arugula, a drizzle of oil, and a little water (or an ice cube). Blend until smooth. Adjust salt if needed.
7. Once the vegetables are cooked, grill the diaphragm pieces quickly over high heat, just a couple of minutes per side, until nicely charred but still tender.
8. Arrange the grilled vegetables on a plate, place the meat on top or on the side, and serve with the cashew-arugula sauce.