I’ve been buying beef heart from the local farm. I used to use this recipe, which I thought was quite good:
I then started cutting off the fat and the fibrous materials and sous vided (a word?) at steak temps (132 or so) for a while, seared, and ate. This was like a steak.
My latest trial was taking frozen beef heart (I get them frozen and already cut in half), putting it into a vacuum bag (frozen) with salt (the fat was still on it, and I did no preparation to it whatsoever), sealing the bag, and sous vide-ing (is that a word?) at 140 F for about 24 hours. I plunged into ice water, then cut into strips.
I thought this was great. The fat turned completely edible, and the meat was still steak-like.
If you like beef heart, this is one more option for you.
I may have to try this one next:
Spiralized zucchini and I don’t get along, unfortunately, so I’ll have to have this maybe by itself or maybe with riced cauliflower.