Anticuchos (Beef Hearts) with Chimichurri

2 hrs
4

Popular in South America, and traditionally made with beef heart, this dish can also be prepared with other types of meat. An acid-based marinade, like the lemon zest, works to tenderize the heart. Did you know that beef hearts are particularly high in protein, various minerals, and B vitamins?

 

Recipe and Styling: Chef Him Uy de Baron

Photography: Kirt Uy de Baron

 

Ingredients

350 grms Kitayama Beef Heart, cleaned and cut into 1 inch cubes
1 pc Yellow Bell Pepper, slices into 1 inch cubes
12 to 15 pcs small bamboo skewers
Marinate for Heart and Yellow Bell Pepper:
2 tbs olive oil
1 tsp Smoked Paprika
Zest of half a Lemon
½ tsp dried Oregano
Pinch of Cayenne Pepper
Sea Salt and Cracked Black Pepper
For the Red Onion Relish:
1 Red Onion, sliced thinly
1 tsp each Olive Oil & Red Wine Vinegar
Microgreens for garnish
1 btl Kitayama Chimichurri Sauce by Chili Asylum

Directions

Marinate the beef heart and yellow bell peppers for at least 4-6 hours.
Soak skewers in water for at least 30 minutes.
Thread alternating heart pieces and bell peppers onto the skewers,
Heat grill to high and brush with olive oil. When grill is hot, add skewered beef hearts and sear ONLY until medium rare inside, about 4 minutes total. Do not overcook or heart will be very tough.
Let the heart rest for at least 5 minutes.
Toss red onions in a little olive oil and red wine vinegar. Season with sea sale and cracked black pepper.
Garnish hearts with microgreens.
Serve with Kitayama Chimichurri sauce.