1. Rinse heart under cold water. Trim off fat, membranes and any fibrous tissue from the heart. Cut into ¼-inch (5 mm) thick slices and season all over with salt to your taste. 2. Heat oil over high heat in a large skillet. Add the heart slices and sear for about 45 seconds on each side or until medium-rare (145°F/63°C) at the most. Transfer to a plate and let cool slightly. Dice the heart into 1/8-inch (3 mm) pieces and transfer to a bowl. 3. Add lime juice, fish sauce and sugar to heart, tossing to coat. Add lemongrass, mint, cilantro and green onion. Add sliced chili, to taste. Mix again and serve immediately with lettuce leaves.

Thai-Style Pan-Fried Beef Heart Salad

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Heart