You could make this with flank or strip steak. It's not really a salad but we've been calling it that all week so it stuck.


1 pound or so cow heart



1 tablespoon canola oil

juice/zest from 1/2 lemon

1 teaspoon sherry wine vinegar

1 tablespoon olive oil

splash worcestershire sauce

1/3 cup chopped parsley

fresh horseradish (optional)

smoky paprika

chopped chives

shaved parmesan


Season heart with salt and pepper. Heat a cast iron pan with canola oil until smoking hot. Sear heart on all sides until nicely browned. I removed mine when it was super rare. Check by slicing it open and taking a peek. It will continue to cook a bit after you take it off the heat. Let it rest for 5 minutes or so. Slice it thinly. Then stack the slices and cut into cubes.

Place cubes of heart in a bowl. Top with salt, pepper, lemon juice/zest, sherry vinegar, olive oil, worcestershire sauce, parsley and horseradish. Mix. Taste. Adjust. I like it mighty acidic but you might prefer it a bit less intense. It can sit for an hour or so. Before serving, use a fine tea strainer to top with a light sprinkling of paprika. You can top it with more chopped parsley and shaved parmesan. Serve on crackers or grilled bread.