Name: Grilled Beef Heart and Fermented Radish Salad
Cook time: 5 min
Total time: 5 min
Yield: Serves 4
Ingredients: olive oil, enough to coat the steak; ½ cup olive oil; juice of 1 lime; pepper, to season; mint, a handful, roughly torn; apple cider vinegar, a dash; sesame seeds, to serve; 500 g trimmed beef heart (any lean steak will do); coriander, a handful, roughly chopped; 3 cloves garlic, peeled, finely sliced; soy sauce, a dash; ½ tsp sesame oil; 2 Tblsp sea salt; 3–4 spring onions, finely sliced; Salt, to season; fish sauce, a dash; 500 ml water (or enough to fill the jar)

Preparation info

Serves
4

Difficulty
Medium
Ready in
5 min

Appears in

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.

Ingredients

For the Radish

2–3 bunches radishes, washed, finely sliced
3 cloves garlic, peeled, finely sliced
2

Main course

Method

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