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.

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