Served rare and topped with a "broken" shallot vinaigrette, this is an easy and delicious way to enjoy our pasture-raised Heart Steaks.
During my time at Niche in St. Louis, working with Gerard Craft, I had the pleasure of making a similar dish many times. This is a simplified version, using ingredients that any home cook can easily find and the most basic techniques.
Heart Steak is a dense, lean, and minerally cut. Fresh shallot helps cut the mineral flavor of this nutrient-rich cut, while lemon juice and red wine vinegar give it a freshness that lightens the dish. We call this a "broken" vinaigrette because the emulsifier is omitted, allowing the oil and vinegar to separate on the plate.
Broken Heart Steak
Ingredients
2 Tbsp Grapeseed or Vegetable Oil
Kosher Salt
1 Small Shallot, Minced
1/4 Cup Olive Oil
2 Tbsp Red Wine Vinegar
1 Tbsp Fresh Lemon Juice
1 1/2 tsp Salt
1/2 tsp Fresh Thyme, Chopped Fine
Preparation
Step 1
Allow Heart Steak to come to room temperature and season heavily with Kosher Salt.
Step 2
Heat grape seed or other oil with a high smoke point in a cast iron pan over medium-high heat. Sear steak until the internal temperature reads 120°F, about 2 minutes on each side. Allow to rest for 5 minutes.
Step 3
In a bowl combine olive oil, vinegar, lemon juice, thyme, salt, and shallot. Add black pepper to taste.
Step 4
Slice the steak against the grain, as thin as possible. Top with vinaigrette, flake salt, and additional fresh thyme.
