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Recipe of the Month:Crispy Potatoes, Stokes Marsh Farm Beef Heart, Chimichurri and Gorgonzola

My name is Aaron and I run Smoke & Salt in Brixton. I created this homage to Steak, Chips and Blue Cheese as a dish that is sustainable, but in my opinion, also better than the original. I love offal and in particular, beef heart because it is so lean and flavoursome – something most prime, expensive cuts of beef lack!

Beef is something that Jack and the team at Walter Rose & son do very well indeed and I wouldn't consider sourcing it from anywhere else.

The sheer quality of Walter Rose beef speaks for itself in the amount of compliments we get on a constant basis - this dish is one of the most popular on our menu.

Chimichurri is a South American sauce that loosely translates as ‘a mixture of things in no particular order’ and something I always have to hand. This makes it great for to able to use up any herb stems, leftover herbs or fresh chillis, peppers, shallots, onions etc. – you can do the same! All the elements of this dish are made of things that might otherwise get thrown away or put into dog food and to create something to rival posh steak and chips… that’s the beauty of this dish!


Ingredients (Makes enough for 4):

500g Potatoes

1 Ox Heart (cleaned up of all fat, heartstrings and membranes to leave pieces of lean heart meat)

200g Gorgonzola (or old strong cheese scraps you have lying around)

1 bunch Parsley

1 Bunch Mint

1 Bunch Spring Onions

1 Green Pepper

1 tsp Chilli Flakes

3 Cloves Garlic

Olive Oil

Vegetable Oil


Cut your potatoes up into mouthful size pieces (we go about 1inch by 1 inch) and cook in salted water until tender but not breaking apart. Strain, set aside and cool.

Marinate the heart in some olive oil and chopped garlic and set aside in the fridge. If you can’t get a butcher to clean your heart or don’t feel confident to do it yourself (try searching cleaning a beef heart on youtube), you can sub in skirt steak as a sustainable alternative.

Now it’s time to make the Chimichurri, remember any old herb and vegetable scraps can go in here but I would strongly recommend Parsley and Mint, and if you have it to hand, Coriander. Chop all your herbs roughly and put them in a bowl along with sliced spring onions, finely diced pepper, the chilli flakes, finely grated garlic and stir together with olive oil to cover. If you are using today you can also add the vinegar (about 1/3 vinegar for 2/3 oil).

Time to cook – Place a layer of potatoes in a frying pan with a layer or oil at the bottom, keep the heat on medium high, stirring every so often until you get crispy potato cubes. Season the skirt steaks generously with salt and place into another hot pan (there will be smoke) and cook for 2 minutes each side until browned. Take out the pan and set aside.

To build the dish, take the potato cubes out of the pan and dress with the chimichurri and some salt. Carve the skirt stakes into 1cm thick slices (against the grain of the meat) and place on top of the potatoes. Crumble the gorgonzola over the top and enjoy!