Learn how to make grilled beef shoulder heart with pomegranate vinaigrette

The beef shoulder heart is renowned for its tenderness and versatility. Best prepared on the grill, skillet, or in the oven, this cut boasts an intense and marvelous flavor. Pair it with a pomegranate vinaigrette for a special touch and perfectly balanced acidity.

How about preparing this recipe for Sunday lunch? Just follow the step-by-step instructions below!

Ingredients

Grilled Beef Shoulder Heart:

• 1 piece of Minerva Angus beef shoulder heart
• Salt to taste
• Black pepper to taste
• 2 tablespoons of Alma Lusa olive oil
• 500 g vine tomatoes

Pomegranate Vinaigrette:

• 2 ripe pomegranates
• 1 medium red onion, chopped
• ½ cup (tea) of Alma Lusa olive oil
• 4 tablespoons of vinegar
• Salt to taste
• Freshly ground black pepper to taste
• Chopped parsley to taste

Preparation

Pomegranate Vinaigrette:

1. Remove all the pomegranate seeds and place them in a medium bowl.
2. Add the red onion, olive oil, and vinegar. Season with salt and freshly ground black pepper to taste.
3. Mix well and finish with chopped parsley. Set aside.

Grilled Beef Shoulder Heart:

1. Slice the beef shoulder heart into steaks about two fingers thick and season with salt and freshly ground black pepper.
2. Heat a nonstick skillet over medium heat and add the olive oil.
3. Add the steaks and grill for 8 minutes on each side or until the desired doneness is achieved.
4. After grilling the meat, add the vine tomatoes to the skillet and cook until golden.
5. Serve the grilled beef shoulder heart with the pomegranate vinaigrette and the grilled tomatoes.

Enjoy!