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
2 Tbsp Grapeseed or Vegetable Oil
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
Allow Heart Steak to come to room temperature and season heavily with Kosher Salt.
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.
In a bowl combine olive oil, vinegar, lemon juice, thyme, salt, and shallot. Add black pepper to taste.
Slice the steak against the grain, as thin as possible. Top with vinaigrette, flake salt, and additional fresh thyme.