1. Rinse heart under cold water. Trim off fat, membranes and any fibrous tissue from the heart. Cut into ½-inch (1 cm) thick slices. 2. Schug: Cut stems from serrano peppers, then cut peppers in half lengthwise and remove the seeds and membranes (if you like it very spicy, leave in seeds and membranes). Place in a food processor; add cilantro, parsley, garlic, cumin, coriander, salt, caraway, nutmeg, cardamom, cinnamon and oil. Pulse until finely chopped (do not purée). Scrape into a bowl and season to taste with salt, as desired. Set aside. 3. Tahini Salad: Combine tomato, cucumber, green onions and parsley in a bowl. Slowly stir the lemon juice into the tahini in a small bowl; stir in salt and garlic (the mixture will be thick but will loosen up when mixed with the vegetables). Set both bowls aside. 4. Coat both sides of the heart slices with 2 tbsp (30 mL) of the Schug. Heat a large nonstick skillet over high heat. Cook heart slices for 2 to 4 minutes, turning twice or more, until a digital instant-read thermometer inserted sideways into slices reads 145°F (63°C) for medium-rare at the most. Transfer to a plate and tent with foil to keep warm. 5. Add tahini mixture to salad, tossing to coat, and garnish with radishes. Serve Tahini Salad with the heart and remaining Schug on the side

Skillet-Seared Beef Heart with Middle Eastern Schug and Salad

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Heart