How to Make Beef Heart with Chimichurri

• 1 large clove garlic, minced

• Kosher salt

• Freshly ground black pepper

• 1 cup flat parsley leaves, chopped

• 12 sprigs cilantro, chopped, stems and all

• 1 jalapeño, partially seeded, diced small

• 2 small stalks celery, finely chopped

• 4 tablespoons extra- virgin olive oil

• The juice from 1 lime

In a medium bowl, combine the garlic, salt and pepper. Stir in the parsley, cilantro, jalapeño, and celery with the olive oil and lime juice. Refrigerate.

• 2-3 tablespoons extra-virgin olive oil

• 1 beef heart, cleaned of fat and sinew, thinly sliced and pounded thin

Season the beef heart pieces with salt and pepper on both sides. Heat a medium pan and add the olive oil. When the pan begins to smoke, add the beef hearts in a single layer and brown on the first side over high heat, 1-2 minutes. Add a little butter.

Flip and cook for 1-2 minutes more on the second side.

Top with Chimichurri and serve.

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