FROM THE ARTIST’S HAND TO YOURS
Pebbles bracelet; sterling silver and sapphire
Mixed grill Piri Piri Makes 6 To 8 servings
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Beef heart isn’t technically a steak, but it’s tender and loves a quick fire on the grill and a strong marinade like this spicy-hot piri piri sauce, a purée of roasted red peppers, red chile flakes and cumin. together with thin-cut flanken-style short ribs, which sizzle up quick, links of chorizo, corn on the cob and tomatoes, you get a complete dinner party on the grill. if you’re not into heart — the leanest and most intensely beefy cut there is — substitute hanger steak, tri-tip or top sirloin. if you do get a heart, keep in mind that grass-fed animals are generally smaller and therefore so are all of their cuts. a trimmed grass-fed beef heart typically weighs about 2 pounds. if you get a conventional heart, it’ll likely be twice as big. piri piri sauce: 2 whole roasted red peppers (or 1 packed cup jarred roasted bell peppers) 3 garlic cloves 2 tablespoons apple cider vinegar ¼ cup olive oil 1 to 1½ tablespoons red chile flakes (or to taste) 1 teaspoon sea salt ¾ teaspoon ground cumin ⁄8 teaspoon granulated sugar
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mixed grill: 1 beef heart, trimmed and sliced into 1-inch wide strips (see note) 1 pound flanken-style short ribs (also called korean-style) 12 ounces chorizo links (see note) 6 to 8 ears corn on the cob, husk and silk removed
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4 to 6 large ripe tomatoes, thickly sliced
To make the piri piri sauce: in the bowl of a food processor, purée the peppers, garlic, vinegar, olive oil, red chile flakes, salt, cumin and sugar until smooth. it makes 1 cup. To make the mixed grill: Put the sliced beef heart and short ribs in a shallow dish just large enough to contain them and brush them thickly with half of the piri piri sauce. Cover and reserve the rest of the sauce for serving. Marinate the beef for at least 3 hours and up to 24 hours in the refrigerator. Preheat a charcoal or gas grill for high heat, scrape the grate clean, and oil it lightly. grill the heart and short ribs over the hottest part of the grill for 2 to 2½ minutes per side, pulling the thinner pieces off the grill soonest. at the same time, grill the sausages where they’ll fit, turning them 3 to 4 times, until they are nicely browned all over, 7 to 8 minutes. Meanwhile, space the corn around the edges of the grill — or once you’ve removed all the meats — turning every few minutes until it is lightly browned and tender to the bite, about 12 minutes each. slice the short ribs between the bones to make roughly 2-inch serving pieces and cut the sausages into thirds. arrange the beef heart strips, short ribs and sausages on a serving platter and dab with some of the piri piri sauce, if desired. Cut each corn cob into three pieces, arrange the corn and tomatoes on a separate platter and sprinkle them with salt. Pass the piri piri sauce at the table to drizzle over everything to taste. notes: to trim a beef heart, slice off the fat and silver skin (membrane) from the exterior, and trim off all the membrane from the inside. san Francisco chef Chris Cosentino has a great video on Youtube demonstrating cleaning a beef heart (bit.ly/ahLhin). Don’t use Mexican chorizo, which is meant to be squeezed out of its casing, or spanish chorizo, which is hard and cured like salami. Look for chorizo-flavored sausage links from niman ranch at grocery stores like new seasons, or look for house-made links at butcher counters like Laurelhurst Market. — Lynne Curry £