Beef diaphragm (hanger steak)

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3 ingr.

4 min.

200°C

Beef diaphragm (hanger steak)

Prepare the Kamado BONO grill for direct cooking, ignite the charcoal with a tanner, place the cast iron grill and wait until the temperature rises to 200 degrees.
Close the upper and lower air dampers to keep the temperature even.
Place the meat on a well-heated grill and cook for 2 minutes on both sides.
Remove the meat from the prepared foil sheet and let it rest tightly for 5 minutes.
Cut into thin strips and season with salt and pepper.
Delicious.

INGREDIENTS

Beef diaphragm
Timut & Lemon pepper
Coarse salt