Broken Heart Steak

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. 

    Heart steak sliced with vinaigrette

    Broken Heart Steak


    1 Heart Steak

    2 Tbsp Grapeseed or Vegetable Oil

    Kosher Salt

    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



    Step 1

    Allow Heart Steak to come to room temperature and season heavily with Kosher Salt.  

    Step 2

    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.  

    Step 3

    In a bowl combine olive oil, vinegar, lemon juice, thyme, salt, and shallot. Add black pepper to taste. 

    Step 4

    Slice the steak against the grain, as thin as possible. Top with vinaigrette, flake salt, and additional fresh thyme. 

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