Grilled Bison Heart with Avocado Chimichurri by #okfarmersmarketgal
Cooking with organ meat can cause many people to feel uneasy, get goosebumps, or widen their eyes as large as possible just at the mention of the idea. Or, if you were like me, cued thoughts of plates of cooked liver and onions on every buffet line and cartoon show. It was, for most of my childhood, filed under what strange things adults eat. However, I am here to tell you, organ meats are not what we thought! Case and point: heart. Heart is one of the strongest muscles in the body while at the same time not being too tough. Think of it like a delicious, buttery filet but a fraction of the price and not as thick of a cut. You can cook it up as a steak or even use it in recipes that call for a flank steak such as fajitas, tacos, stir fry, etc.
It really does not taste or feel like you would expect an organ meat to taste like. Heart is a truly wonderful cut of meat, but, more importantly, if you are a steak lover, you need to put this in the weekly meal rotation.
Allow heart to come to room temperature for 30 minutes and then drizzle with EVOO on both sides.
Season all sides of the heart with seasonings and start your grill. Once the grill is ready, place the heart on the grate and cook for 2 minutes on one side. Then, flip and cook for 1 minute longer for a rare steak. Add another minute to get a medium-medium rare.
Once off the grill, allow to rest for at least five minutes.
Using a chef’s knife, or other knife of your choosing, slice up bison steak similar to flank steak.
Place bison heart on your dinner plate with sides of your choosing.
Avocado Chimichurri
Mix cilantro, oregano, garlic, EVOO, red pepper flakes, salt, pepper, and red wine vinegar together in a bowl. Slowly mix in the avocado to combine, but take care to not mash the avocado as we still want defined pieces in the chimichurri. Juice lime over chimichurri and mix to combine.
Place chimichurri on top of sliced bison heart steak. Enjoy!
Recipe Note
Avocados can be tricky to keep for leftovers, however, if you have any chimichurri leftover, place cling-wrap on top of the mixture. Make sure you press it down so that there is no air getting onto the avocados. This way, you'll have fresh, bright great chimichurri to use.
