Grilled Beef Heart offers adventurous eaters tender, flavorful meat that tastes similar to premium steak when properly prepared and cooked. This underutilized cut provides exceptional nutritional value including high protein, iron, and B vitamins at fraction of conventional beef prices. The key to delicious beef heart lies in proper trimming, effective marinating to enhance flavor and tenderness, then quick high-heat grilling that creates caramelized exterior while maintaining juicy interior.
How to Make Grilled Beef Heart
Essential Ingredients
For Grilled Beef Heart (Serves 4-6):
- 1 whole beef heart (2-3 lbs)
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt to taste
For Serving:
- Chimichurri sauce
- Grilled vegetables
- Crusty bread
- Lemon wedges
Preparation and Grilling Instructions
Trimming and preparation (20-30 minutes):
- Rinse beef heart thoroughly under cold water
- Pat completely dry with paper towels
- Trim away all visible fat, silverskin, and tough connective tissue
- Remove any arteries, valves, or chambers from interior
- Cut heart open to create flat pieces approximately 1-inch thick
- Cut against the grain into steaks or strips for easier eating
- Trimmed heart should resemble lean steak in appearance
Marinating process (2-24 hours):
- Whisk together olive oil, vinegar, garlic, soy sauce, Worcestershire, herbs, and spices
- Place trimmed heart pieces in shallow dish or resealable bag
- Pour marinade over meat, coating all surfaces
- Refrigerate minimum 2 hours or overnight for maximum flavor
- Turn pieces occasionally for even marination
- Remove from refrigerator 30 minutes before grilling
Grilling method (10-15 minutes):
- Preheat grill to high heat (450-500°F)
- Remove heart from marinade and pat surface dry
- Season both sides with additional salt and pepper
- Oil grill grates to prevent sticking
- Grill heart pieces 3-4 minutes per side for medium-rare
- Internal temperature should reach 130-135°F
- Avoid overcooking which creates tough, chewy texture
- Let rest 5 minutes before slicing
- Slice thinly against the grain for maximum tenderness
- Serve immediately with chimichurri or preferred sauce
Understanding Beef Heart as Ingredient
Muscle composition: Heart consists entirely of cardiac muscle that’s worked constantly throughout animal’s life, creating lean, dense texture without marbling.
Flavor profile: Properly prepared beef heart tastes like rich, slightly mineraly beef steak without gamey or organ-like flavors many expect.
Nutritional benefits: Exceptionally high in protein, iron, zinc, selenium, and B vitamins especially B12, making it nutrient-dense superfood.
Cost advantages: Typically costs $3-5 per pound compared to $10-30 for premium steaks, offering excellent value for budget-conscious cooks.
Storage and Leftover Uses
Fresh storage: Use within 1-2 days of purchase or freeze immediately for up to 6 months.
Leftover applications: Slice thinly for sandwiches, tacos, salads, or grain bowls maintaining steak-like preparation approach.
Freezing tips: Wrap tightly removing air to prevent freezer burn. Thaw overnight in refrigerator before cooking.
Meal prep potential: Grill multiple hearts and portion for week’s meals, reheating gently to prevent toughening.
Conclusion
Grilled beef heart offers adventurous eaters opportunity to enjoy nutritious, flavorful meat at exceptional value when properly prepared. Success requires thorough trimming, adequate marinating, and careful cooking to medium-rare that showcases heart’s steak-like qualities. Whether seeking economical protein source, exploring nose-to-tail cooking, or expanding culinary horizons, beef heart rewards those willing to try with tender, delicious results that challenge preconceptions about organ meats. Master these techniques to discover why cultures worldwide have prized this cut for generations.
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