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colombian

Beef Heart Skewers with Chimichurri and Roasted Potato

This roasted dish pairs beef heart, trimmed and cubed with yellow potatoes, cubed, ground cumin and flat-leaf parsley, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety High protein Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

45 g Protein
30 g Carbohydrates
37 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 156g beef heart, trimmed and cubed 390 kcal
  • 156g yellow potatoes, cubed 120 kcal
  • 13g olive oil 115 kcal
  • 0.71 tsp (1g) ground cumin 4 kcal
  • 0.53 tsp (1g) kosher salt 0 kcal
  • 0.18 tsp (0g) black pepper 1 kcal
  • 14g flat-leaf parsley, finely chopped 5 kcal
  • 4g garlic, minced 6 kcal
  • 11g red wine vinegar 9 kcal

Cooking instructions

  1. beef heart
    Soak wooden skewers if using. Pat beef heart dry and cut into 1-inch cubes.
  2. beef heartolive oilground cuminkosher saltblack pepper
    Toss beef heart with half the olive oil, cumin, salt, and black pepper. Thread onto skewers.
  3. Heat a grill pan or skillet over high heat. Sear skewers 2-3 minutes per side until browned and just cooked through.
  4. yellow potatoesolive oilkosher salt
    Toss potatoes with remaining olive oil and a pinch of salt; roast in a 425 F (220 C) oven for 18-22 minutes until crisp-tender.
  5. kosher saltflat-leaf parsleygarlicred wine vinegar
    Make chimichurri: combine parsley, garlic, red wine vinegar, and a pinch of salt; stir in any resting juices from the skewers.
  6. yellow potatoes
    Serve skewers with roasted potatoes and spoon chimichurri over the top.

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