Beef Heart and Watermelon Salad

By Dustin

Most people assume beef heart shares a level of funk and fat similar to liver, kidney or gizzard. It decidedly does not. When seared and sliced thin as it is here, it could certainly be mistaken for pricier cuts of beef, but close observation would eventually reveal its telltale characteristic: the absence of any real grain to the flesh. Selling for about $2 a pound (if you can find a farmer to haul one to the market for you), it is a thrifty stand-in for steak.

Ingredients

• 1 pound beef heart, trimmed into 3 steaks, each approximately 4 inches by 6 inches (see Note below for trimming instructions)
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons canola oil
• 4 ounces ricotta salata cheese (or feta)
• 3 cups cubed watermelon (1 inch cubes)
• 1 cup whole Pickled Grapes and 1/4 cup of their pickling liquid, reserved separately (see following recipe)
• 1/2 bunch cilantro, leaves only, coarsely chopped
• 1/2 cup pitted Kalamata olives
• 1/4 cup thinly sliced Bread and Butter Jalapenos and 1/4 cup of their pickling liquid, reserved separately (see following recipe)
• 1/4 cup extra-virgin olive oil
• Arugula or spinach leaves, for serving (optional)

Details

Adapted from npr.org

Preparation

Step 1

Generously season the heart steaks with salt and pepper. In a large cast-iron skillet, heat the oil over high heat. Once it is smoking, sear the steaks on one side until a golden brown crust has formed, about 3 minutes. Flip the steaks and sear for another 3 to 5 minutes, or until medium-rare (they should be bright red in the center, rimmed by about 1/4 inch of seared meat). Remove from the pan and let rest on a cutting board for 8 minutes.

Shave the ricotta salata with a vegetable peeler into strips and set aside. Combine the watermelon, grapes, cilantro, olives, and jalapenos in a large bowl. In a separate bowl, whisk together the pickling liquids and olive oil.

After the heart steaks have rested, cut them into thin, long slices and arrange on a platter. Dress the watermelon salad with half the dressing, then season with salt, pepper, and additional dressing to taste. Spoon the watermelon salad over the beef heart and top with the ricotta salata. Serve while the beef heart is still slightly warm, with fresh arugula on the side, if desired, to catch the extra juices and dressing.

A Note On Trimming A Beef Heart

To turn a fresh or completely defrosted beef heart into steaks, first trim off any large amounts of hard, white fat and veinlike ventricles visible on the outside of the heart. Leaving some fat behind is fine, as it helps lubricate the lean meat. Split the heart open (but not in two) by cutting down one side, starting from the hole on the top. Using small, quick strokes of a sharp knife, release any internal structures holding the heart together to allow it to lie flat. Once it is butterflied, two-thirds of the heart will lie flat, and one-third will stick up from the center. Using this natural delineation, cut the heart into three "steaks," all approximately the same size. Now faced with more manageable pieces, trim off any fat and ventricles, including the slightly opaque silver skin on both sides of each steak. It helps to use the sharpest, thinnest knife you own. Continue trimming until you have uncovered the smooth, shiny, dark maroon flesh that lies underneath, at which point the heart steaks are ready for the pan.