Beef Heart with Chimichurri SauceFor the original recipe and more great recipes: http://www.phoenixhelix.com/2013/04/17/organ-love-beef-heart-with-chimichurri-sauce/ yield: servings:4 prep time: cook time:4 min ready in: Share this recipe Share this recipe Share this recipe Email PrintPhoenix Helix I'm using food as medicine, to heal rheumatoid arthritis. My website is dedicated to helping other people with autoimmune disease find the information they need to start their own healing journeys. View this chef’s websiteIngredients 1 beef heart (ideally grassfed) 1 cup flat leaf parsley (packed) 1/4 cup basil leaves (packed) 1 tsp dried oregano 3 Tbsp. chopped garlic 2 Tbsp. chopped shallots 3/4 cup extra virgin olive oil (divided) 1/2 cup sherry wine vinegar 1/8 cup lemon juice 1/2 tsp. sea salt 1/2 tsp. black pepperDirections Cut the fat, vessels and fascial layer off the beef heart & throw them away. (See video above for demonstration). Cut remaining heart meat into kebab sized cubes. Put the heart cubes in small casserole dish. Sprinkle liberally with salt & pepper . Put the herbs, garlic and shallots in a food processor, along with ¼ cup olive oil. Pulse to blend. Add remaining olive oil and rest of ingredients & pulse to blend well (but don’t puree.) Pour 1 cup of the sauce into a glass measuring cup and put in the fridge until later. Pour the remaining sauce over the heart cubes and toss to blend. Marinate in the fridge a minimum of 2 hours and up to 24 hours. I did 8 hours, and it was delicious. When ready to cook, preheat gas grill for 10 minutes on high & then turn the heat down to medium. (If you don’t have a grill, you can sauté the meat in a skillet.) Remove reserved sauce from the fridge, to allow it to come to room temperature. Stir with a fork to blend, before serving. Cook the heart cubes 4 minutes per side and serve with small bowl of fresh sauce for dipping.