Grilled Beef Heart with Herbed Vinaigrette
1 beef heart, trimmed and cut into slices or chunks
salt as needed
1/2 large shallot, roughly chopped (save the other half for the vinaigrette)
pepper to taste
olive oil as needed
arugula as needed (a handful per serving)
For the vinaigrette:
3 tablespoons red wine vinegar
1/2 large shallot, minced
1/4 teaspoon salt
3 tablespoons olive oil
1 chopped tablespoon each: oregano, parsley, chives
Liberally salt the beef, add the shallot and oil, toss and refrigerate till youre ready to cook it (an hour is optimal, but for as long as 24 hours).
For the vinaigrette, combine the vinegar, shallot and salt and allow to sit for 5 or 10 minutes. Stir in the remaining herbs.
Grill the beef over hot direct coals. Depending on your grill and how you’ve cut your meat, you may want to grill the pieces in a basket or put them onto water-soaked skewers. Grill to medium rare, 2 to 3 minutes per side.
Arrange arugula on plates, top each with beef heart, and spoon the vinaigrette over the meat.