Beef Skirt Steak on the Griddle

Method

1. Preheat the barbecue with a griddle plate for 10–15 minutes.
2. Prepare the pumpkin: remove seeds and peel, then cut into cubes.
3. Clean and slice the porcini mushrooms.
4. Slice the onion into rings.
5. Trim and slice the radishes; keep the leaves.
6. Sauté the radish leaves and Swiss chard with garlic and chili in a little oil on the griddle.
7. Season the radish slices with soy sauce and chili to make a spicy salad.
8. Grill the pumpkin and onion on the hot griddle until softened and charred.
9. Grill the porcini mushrooms with rosemary and mint.
10. Pat the beef diaphragm dry, remove excess fat, and cut into three pieces.
11. Oil the meat and sear on the hot griddle for about 1–2 minutes per side, creating a caramelized crust.
12. Let the meat rest for 3–5 minutes on the griddle (turned off).
13. Meanwhile, cut a thick slice of stracciatella cheese.
14. Slice the rested meat against the grain.
15. Plate: arrange the greens, cheese, grilled vegetables, sliced meat, and radish salad.