I trimmed the heart of all the sinew and fat, then butterflied it open. We had a hippie friend over and neither she nor my girlfriend, T. Rebel, were up for a full steak, which is why I sliced a bunch of fingers to fry. I did leave one slice steak sized for me. All of it got marinated in condensed milk for an hour or so while our friend regaled us with tales from her recent trip to French Guiana. This meal probably wouldn't compete with some of the French food she had there, but she's no stranger to good down-home country cooking either and was game to try the heart.