Paleo Beef Heart Fajitas with Red Salsa

Paleo Beef Heart Fajitas with Red Salsa

Beef heart is really, really tasty. See? It just looks like steak. Just pretend it’s steak, because that’s all it really is. And it’s sooo good. Just take my word for it, ok?

Right after we made Paleo beef heart kabob‘s for Valentine’s Day I ordered another grass-fed beef heart from US Wellness Meats.

Paleo Beef Heart Fajitas with Red SalsaPaleo Beef Heart Fajitas with Red Salsa

I was talking about Paleo recipes on Facebook when someone brought up Paleo beef heart fajitas. I was immediately sold! I went to the kitchen, whipped up some red salsa, cooked the beef heart on the stovetop, rinsed and separated the leaves on a head of butter lettuce and lunch was ready in no time at all.

If you have a jar of salsa, this will go even quicker for ya! Just watch those ingredients. You’ll want to look out for added sugar and high fructose corn syrup, and really anything you cannot pronounce.

Pick up a big batch of fresh organic cilantro and dig in!

Paleo Beef Heart Fajitas with Red Salsa

Paleo Beef Heart Fajitas with Red Salsa

Yield: 2-3 Servings

Ingredients

  • 4 tomatoes on the vine
  • 6 cloves garlic (skin still on)
  • 2 onions
  • 1 green bell pepper
  • 1 jalapeño pepper
  • 1 cup fresh cilantro
  • 1-1 1/2 lb grass-fed beef heart
  • paprika, to taste
  • garlic powder, to taste
  • onion powder, to taste
  • fine sea salt, to taste
  • black pepper to taste
  • 1 head butter/Boston lettuce

Directions

  1. Rinse tomatoes, remove from the vine and cut each in half.
  2. Transfer halved tomatoes to a rimmed baking sheet along with the whole cloves of garlic, no need to remove the skins.
  3. Place baking sheet under the broiler of the oven for 7-10 minutes until the tops of the tomatoes are charred.
  4. Place a dry cast iron grill pan over high heat.
  5. Cut ends off the first onion, remove the outer layer, rinse and slice the whole onion. Slice the end off the green pepper, halve and slice the green pepper.
  6. Add onion and pepper to the hot grill pan and sauté until onions are translucent. Be sure to toss often so they don't stick to the pan and are cooked equally.
  7. Mince 1/2 cup of the second onion and add to a medium-sized mixing bowl. Set aside.
  8. When tomatoes are charred, remove from broiler. Remove the skins from the tomato and garlic cloves. Add all but two tomatoes to a food processor. Be careful, they're hot!
  9. Remove the top of the jalapeño pepper (chop into medium size chunks to make easy on the food processor) and add along with 3/4 cup of cilantro to the tomato and garlic. Mix in food processor until desired consistency of salsa is met.
  10. Transfer fajita mix (onion and peppers) to a bowl.
  11. Cut beef heart into strips and add to the hot pan, reduce heat to medium, and season with paprika, garlic powder, onion powder and fine sea salt. Toss to coat all strips and cook until meat is done (4-7 minutes).
  12. Transfer salsa mix from the food processor to the bowl with the minced onion. Chop the two reserved charred tomatoes and add to the bowl. Season with onion powder, sea salt and black pepper and stir to combine.
  13. Snap the end off the head of butter lettuce, gently peel off each lettuce cup and add to a platter or plates to prepare to serve.
  14. Once the beef heart is fully cooked remove from heat and let rest 3-4 minutes before preparing your fajitas. If necessary thin the beef heart strips with kitchen shears to match the size of each butter lettuce cup.
  15. Add two strips of beef heart to each lettuce cup, add fajita vegetables to each cup, top with red salsa, garnish with remaining fresh cilantro and eat your heart out baby!
  16. Enjoy! :)