Grilled Beef Heart and Fermented Radish Salad


Preparation info

  • Serves


    • Difficulty


    • Ready in

      5 min

Appears in

Meat Manifesto

Meat Manifesto

By Andy Fenner

Published 2017

  • About

Listen, I know beef heart is a push for most. In reality, it’s an incredibly beefy cut that tastes just like a steak. It has a dense texture, which I think benefits from the radishes, which offer freshness. Heart is lean, and is the absolute business when dressed up with Asian ingredients.


For the Radish

  • 2–3 bunches radishes, washed, finely sliced
  • 3 cloves garlic, peeled, finely sliced
  • 2 Tblsp sea salt
  • 500 ml water (or enough to fill the jar)
  • (oh…and you’ll need a jar)


    For the Radish

    • Place the garlic and radishes into the jar.
    • In a pot on the stovetop, heat the water, add salt and allow it to dissolve. Remove from the heat and allow to cool.
    • Pour the salted water into the jar, ensuring that the radishes are covered.
    • Allow to ferment for about a week in the fridge or a cool spot. If you want them to become more acerbic, remove the lid and, instead, cover the top with a clean muslin cloth held in place by an elastic band.

    For the Meat

    • Rub the steak with olive oil.
    • Season and cook in a sizzlingly hot pan for 2 minutes a side.
    • Remove, allow to cool and finely slice.

    For the Dressing

    • Place all the ingredients, except the olive oil in a bowl, whisking gently to incorporate.
    • Slowly drizzle in the olive oil, whisking as you do so, to emulsify.
    • Mix the steak with the herbs and a decent lick of dressing.