Red Curry Beef Heart
2
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
¼ c
red Thai curry paste
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2 tbsp
coconut (or vegetable) oil
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1 lb
beef or veal heart, viscera and fat removed and discarded, cut into 1/2 –inch slices
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Salt and freshly ground black pepper to taste
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Suggested Accompaniments
Lettuce leaves for wrapping
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Whole cilantro
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Basil and mint leaves
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Mung bean sprouts
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Roasted and chopped peanuts or almonds
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This is a fast and versatile five-ingredient dinner. If you don’t have time for the advance step of marinating the meat with the spice paste, you can just add it before broiling and still get tons of flavor. If red curry paste isn’t your bag, sub in whatever spice paste suits your taste, or the same type of acid-based marinade you might apply to London broil or other lean cuts of beef.

Directions

  1. In a small bowl, combine the curry paste and oil and whisk together to combine. You may wish to loosen the paste a bit with a ½ teaspoon of water.
  2. Apply the mixture evenly to both sides of each heart slice. Place meat in a nonreactive container, cover, and refrigerate for at least 30 minutes and up to 12 hours.
  3. Remove meat from fridge and let sit for 15 minutes at room temperature. Preheat the broiler to high. Arrange meat in a single layer on a broiler pan, working in batches if necessary.
  4. Broil the meat for about 3 minutes per side (for medium-rare) as close to the heat element as you can get, keeping a close watch and adjusting the position if the paste begins to singe or smoke.
  5. Season with salt and pepper as desired. Let rest for five minutes, then serve.

Laurie Woolever

Laurie Woolever is a writer, editor, and right-hand man to Anthony Bourdain, with whom she co-authored Appetites: A Cookbook in 2016. She is a graduate of Cornell University and the professional culinary program at the French Culinary Institute (now known as the International Culinary Center), and her writing has appeared in the New York Times, Los Angeles Times, Food & Wine, GQ, Saveur, Dissent, Lucky Peach, and more. Woolever was formerly an editor at Art Culinaire and Wine Spectator. She lives in New York.

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