Aaron and Remi's ox heart with chimichurri Aaron and Remi run Smoke & Salt at Pop Brixton and have a crowd-pleasing version of this dish on our menu. They created this homage to steak, chips and blue cheese as a dish that is both sustainable and (in their opinion) tastier than the original. They love offal, in particular, beef heart, because it is so lean and flavoursome – something most prime, expensive cuts of beef lack! Chimichurri is a South American sauce that loosely translates as ‘a mixture of things in no particular order’. This makes it great for using up any herb stems, leftover herbs or fresh chillies, peppers, shallots, onions etc. All the elements of this dish could easily be thrown away but we’ve used them to create something to rival an upmarket steak and chips. Ingredients (serves 4) 500 grams potatoes 1 ox heart 200 grams of Gorgonzola (use any old strong cheese scraps you have lying around - a British Stilton would work well) 1 bunch of parsley 1 bunch of mint 1 bunch of spring onions 1 green pepper 1 teaspoons of chilli flakes 3 cloves of garlic Olive oil Vegetable oil Method Cut potatoes up into bite size pieces and cook in salted water until tender but not breaking apart. Strain, set aside and cool. Cut ox heart up into individual steaks, roughly 200 grams in weight; marinate in olive oil and chopped garlic and set aside in the fridge. Any old herbs and vegetable scraps can be used for the chimichurri but we would strongly recommend parsley, mint and possibly coriander. Chop all herbs and put them in a bowl along with sliced spring onions, finely diced pepper, chilli flakes and finely grated garlic, and stir together with the olive oil. Place a layer of cooked potatoes in a frying pan with a layer of oil at the bottom, keep the heat on medium high and stir every so often until you get crispy potato cubes. Season the steaks generously with salt and place into another hot pan and cook for two minutes each side until browned. Take out the pan and set aside. Take the potato cubes out of the pan and dress with the chimichurri and some salt. Carve the steaks into 1cm thick slices and place on top of the potatoes. Crumble the gorgonzola over the top and enjoy! Recipe by Aaron and Remi from Smoke & Salt at Pop Brixton.