Beef Heart Steak with Beef Liver Crumble
Beef heart is one of the most underrated cuts available and when treated like a steak it produces a lean and flavorful carnivore meal with exceptional nutritional density. Paired with a crispy pan-fried beef liver crumble, this dish delivers an extraordinary concentration of vitamins and minerals.
Sliced beef heart steak served over crispy crumbled beef liver for a nutrient-dense carnivore powerhouse meal.
Nutrition per serving
Ingredients
main
seasoning
fat
Instructions
Prepare the Organs
Trim any visible sinew, fat, and valves from the beef heart and slice it into one-inch thick steaks. Pat all surfaces completely dry with paper towels. Cut the beef liver into small half-inch pieces and press them dry as well. Season all pieces with sea salt and black pepper.
Sear the Beef Heart Steaks
Heat beef tallow in a cast iron skillet over very high heat until smoking. Sear the heart steaks for 3 minutes per side until deeply browned. Beef heart should be cooked to medium-rare like a regular steak or it becomes tough. Remove and rest immediately.
Crisp the Liver Crumble
In the same pan over medium-high heat, add the butter and diced liver pieces. Do not move them for 2 minutes allowing them to develop a crispy crust on the bottom. Stir once and cook for another 2 minutes. The pieces should be browned outside and just cooked through inside.
Plate and Serve
Slice the rested beef heart steaks against the grain into thick pieces. Arrange them on a plate and scatter the crispy liver crumble over the top. Drizzle any pan drippings from both the heart and liver over everything and serve immediately while hot.
Substitutions
Common mistakes
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