Beef heart is the easiest organ to love because it is a muscle: lean, firm and beefy, closer to a steak than to liver. The rules are the same as for a lean steak. Trim it well, cook it hot and fast to medium rare, and slice it thin against the grain.
Ingredients (4 servings)
- 1 beef heart, about 1 kg (2 lb)
- 60 ml (1/4 cup) olive oil
- 30 ml (2 tbsp) red wine vinegar
- 2 garlic cloves, grated
- 5 ml (1 tsp) salt and 2 ml (1/2 tsp) pepper
- Chimichurri: 250 ml (1 cup) chopped parsley, 2 garlic cloves, 60 ml (1/4 cup) red wine vinegar, 125 ml (1/2 cup) olive oil, a pinch of chili flakes, salt
Method
- Trim the heart: cut away the fat cap, the silver skin and the tough valves and tubes. Slice the cleaned muscle into steaks about 2 cm thick.
- Mix the oil, vinegar, garlic, salt and pepper and marinate the steaks 2 to 12 hours in the fridge.
- Stir together the chimichurri ingredients and let it stand while the grill heats.
- Heat a grill or cast iron pan until very hot. Pat the steaks dry and sear 2 to 3 minutes per side, to medium rare. Overcooking makes heart tough.
- Rest 5 minutes, slice thin against the grain and spoon chimichurri over.
Notes
- Ask the butcher to trim the heart for you; it saves 15 minutes.
- Leftover slices are excellent cold in sandwiches.
- Not a heart cook? A five-organ capsule includes heart with liver, kidney, pancreas and spleen.
Why heart: beef heart and CoQ10 and creatine in beef heart.
From Rise Nutrition
Try it for 30 days.
Five organs in one capsule, made in Canada. Ships from Canada · Free shipping over $45 · 30-day money-back.
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