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


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