Grilled beef heart skewers
Heart is a muscle rather than an organ, so it tastes like very good steak rather than like liver — and it costs about a fifth as much as the steak it resembles.
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Ingredients
For the whole dish · serves 4
- Beef heart1¼ lb
- Olive oil4 tbsp
- Garlic cloves8
- Red wine vinegara splash
- Dried oreganotwo teaspoons
- Red pepper flakesa pinch
- Sea saltplenty
Served with
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+2g net · 114 kcal · 10 min · together 4g net, 424 kcal
Method
6 steps · 40 minutes
- Trim off the hard white sinew and any silver skin. This is most of the work and it does not soften with cooking.
- Cut it across the grain into 3/4 inch pieces, the same way you would a steak.
- Marinate in the oil, garlic, oregano and vinegar for an hour. Longer than four hours and the vinegar starts to cure it.
- Cook it hot and fast on a grill pan, 2 minutes a side, and take it off at medium rare.
- Heart is lean. Cooked through it goes from tender to grainy in about a minute, and there is no recovering it.
- Salt after cooking and rest it 5 minutes. It is better warm than hot.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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