Monday, November 28, 2011

Teriyaki Beef Heart with Bacon

Since i've been on a roll of Super Foods, i'll keep it going with this Beef Heart Creation I was stoked on.  

Beef hearts, in the super food offal category, are available at most butchers, you just have to ask because they tend to keep them frozen in the back. The demand is low so they are A LOT cheaper than your standard steak (hello cheap grass fed nutrient dense meat!). And they taste the same, just with way more beneficial nutrients...
I knew some free range bacon I stocked up on from El Salchichero since it was 15% off would go well with it, especially complementing the Roasted Brussel Sprouts.
BBQ seared to perfection, I love my meat rare! It's like sushi, traps in maximum flavor and nutrients. Ok I could of cooked it a hair more... You can't overdo tougher cuts of meat though (think things that are contracted/used a lot)
Accompanied by a Roasted Kabocha with the usual Cinnamon and Coconut Oil/Sea Salt combo as well.
One massive 1 lb beef heart made enough for 2-3 meals-2 for me :). It tasted INCREDIBLY similar to a nice flank steak! + Teriyaki deliciousness. So tender.
BBQ Teriyaki Beef Heart w/ Bacon and Roasted Veggies
Slice beef heart into thin slices maybe ~1/2 inch thick and marinate 30min-1 hour in equal parts Rice Wine Vinegar, Sake, Mirin (optional, add honey if you omit this), Reduced Sodium Temari (GF Soy Sauce).

Heat up grill to medium/high heat and sear the outside maybe ~2 min per side depending on how you like it. Rest meat for 5 minutes (otherwise it will be contracted and tough).

Sauté Brussel Sprouts in Coconut Oil until soft, tender, and a darker green shade (high heat first for browning, then medium-low).

Cook bacon as you normally would.

Roast Kabocha Squash and Onion in Oven at 400ºF for one hour. Top with Coconut Oil/Cinnamon/Sea Salt.


I eat a beef or lamb heart (can't really handle livers) once a week or every other week and it's delicious!

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