Grilled Beef Diaphragm (Skirt Steak) Tagliata

Method

1. Prepare the radish tops: trim and wash the radishes and their leaves. Bring a pot of salted water to a boil, add the radishes and leaves, and cook until tender. Drain and set aside.
2. Prepare the cabbage: slice the cabbage very thinly. In a bowl, combine the cabbage with a pinch of sugar, some capers, and a drizzle of delicate balsamic vinegar. Mix well and let it marinate slightly.
3. Prepare the curly endive: cut the endive into sections. Blanch in boiling water for a few minutes, then drain.
4. In a skillet, heat a drizzle of olive oil with garlic cloves. Add the blanched endive and sauté briefly. Season with salt. Set aside.
5. Grill the beef diaphragm: season with olive oil and salt. Place on a very hot grill and cook for about 5 minutes total, turning once, until rare to medium-rare.
6. While the meat rests, grill slices of rustic bread until charred. Rub each slice with a cut garlic clove to make bruschetta.
7. Slice the grilled meat against the grain into strips.
8. Assemble the dish: place the bruschetta on a serving plate. Top with slices of meat. Arrange the sautéed endive, marinated cabbage, and cooked radish tops around the meat. Garnish with pomegranate seeds. Serve immediately.