6oz ....... Beef Heart, 1/4" strips
2 teaspoon ..... Balsamic Vinegar 1 Tablespoon ..... Olive Oil
1 Tablespoon ..... Soy Sauce
1/4 teaspoon ...... Garlic, minced
1/2 teaspoon ..... Black Pepper, ground
1/2 teaspoon ..... Kosher Salt
4 small ....... Carrots, 1/4" pieces
1 medium .... Bok Choy, sliced 1/4"
1/2 medium ..... Red Onion, thinly sliced
1 clove ...... Garlic, thinly sliced
1 medium ..... White Radish, thinly sliced
1/2 cup ...... Micro-Greens
1/2 teaspoon .... Sesame Oil, optional
Salt + Pepper
1) To marinade the Beef Heart, combine the balsamic, olive oil, soy sauce, minced garlic, black pepper, and salt with the heart in a glass bowl or plastic bag and mix well. Marinade at least 8 hours as it will only become more tender with time.
2) Cut and prepare the vegetables states. Preheat your sauté pan to a medium-high heat. Add a little olive oil, then start sautéing your red onion and garlic until slightly browned and translucent (about 5 minutes). Add the carrots and sauté for another 2-3 minutes. Next add the bok choy stems and cook for another 3-4 minutes. Finally, add the bok choy leaves and sauté until bright green or until the vegetables look good enough to eat! Be sure to season with salt and pepper as you cook. Season to taste at the end, then remove from the pan.
3) Keep the pan hot, upping the temperature to high. Add a little more oil, just enough to coat the pan, and preheat until barely smoking. Add the marinated beef heart and sear all the sides as best as you can. Be sure not to overcook the heart or else it will be a little tough.
4) Put your micro-greens on the plate, then a pile of the cooked vegetables, then top off with some of the beef heart. Garnish with sliced white radish and a drizzle of sesame oil.
For more info on Beef Heart, checkout our Butchering 101: Beef Heart post on our blog!