Grilled Beef Heart and Fermented Radish Salad

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

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