Grilled Beef Heart over Arugula Salad with Salsa Rustica
from Chris Cosentino of IncantoServes 4 to 8
INGREDIENTS:
1 beef heart (2-3 lbs.), trimmed of sinew & gristle and cut into 2” x 6” pieces
For the marinade
1 cup balsamic vinegar
1 ½ cups dry red wine
12 sprigs of fresh thyme, crushed
3 cloves garlic, crushed, skin on
Splash of extra-virgin olive oil
PREPARATION:
Bring all ingredients to a boil. Once liquid boils, turn off heat, pour liquid into a metal bowl, and refrigerate until cool. Once cool, pour marinade over pieces of beef heart. Marinate for 2-6 hours. Remove heart from marinade. Grill hearts to medium-rare, slice, and serve warm with salsa rustica over a salad of arugula dressed with Incanto’s house vinaigrette (see following recipes).
Salsa Rustica
INGREDIENTS:
½ bunch chervil, chopped—about 1 cup
1 bunch Italian parsley, finely chopped
1 shallot, finely diced
1 hard-cooked egg, chopped
3 Peruvian (purple skinned) potatoes, cooked, peeled and small diced
1 Tablespoon pure olive oil
Extra-virgin olive oil
Salt
Pepper
Champagne vinegar
PREPARATION:
In mixing bowl, combine chervil, parsley, shallots, potato and egg. Mix in pure olive oil. Season to taste. Finish with extra-virgin olive oil and a splash of champagne vinegar immediately before serving.
Incanto House Vinaigrette
INGREDIENTS:
¼ cup zinfandel vinegar
1 ½ cups pure olive oil
Extra-virgin olive oil
Salt
Pepper
In mixing bowl, combine vinegar, salt and pepper. Whisk in pure olive oil. Finish with extra-virgin olive oil. Adjust seasoning to taste.