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Beef Heart
Description Beef heart is a lean, flavorful organ meat from cattle. It has a firm, meaty texture and a rich, slightly sweet beef flavor with a hint of iron. Because heart is a working muscle, it’s dense and low in fat but rich in connective tissue and myoglobin, which gives it a deep red color. When prepared properly—trimmed, sliced against the grain, and cooked briefly or slowly braised—it’s tender and delicious. Beef heart is nutrient-dense: high in protein, B vitamins (especially B12), iron, zinc, and coenzyme Q10. Locally sourced hearts from grass-fed or pasture-raised cattle tend to have a clean flavor and excellent texture.
Simple Grilled Beef Heart Medallions
Ingredients (serves 4)
1.5 lb beef heart, trimmed of fat, membranes, and valves
3 tbsp olive oil
2 tbsp red wine vinegar or lemon juice
3 garlic cloves, minced
1 tbsp Dijon mustard
1 tsp smoked paprika
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh parsley (for garnish)
Lemon wedges, for serving
Preparation
Trim and slice: Rinse the heart and pat dry. With a sharp knife remove any thick white fat, silver skin, and the inner valves. Slice the heart into 1-inch-thick medallions across the grain for tenderness.
Marinate: In a bowl whisk together olive oil, red wine vinegar (or lemon juice), garlic, Dijon, smoked paprika, cumin, salt, and pepper. Add the heart medallions and toss to coat. Cover and refrigerate 30 minutes to 2 hours (no longer than 4 hours).
Preheat grill or skillet: Heat a grill or heavy cast-iron skillet to medium-high. If using a skillet, add a tablespoon of oil and let it get hot.
Cook: Remove medallions from the marinade and let excess drip off. Grill or sear for 2–3 minutes per side for medium-rare to medium (internal temp about 130–140°F), depending on thickness. Avoid overcooking—heart becomes tough if cooked past medium.
Rest and slice: Let medallions rest 5 minutes. Slice thinly against the grain into strips.
Serve: Sprinkle with chopped parsley and serve with lemon wedges. Great alongside roasted potatoes, a crisp salad, chimichurri, or atop warm grains.
Beef Heart
Description Beef heart is a lean, flavorful organ meat from cattle. It has a firm, meaty texture and a rich, slightly sweet beef flavor with a hint of iron. Because heart is a working muscle, it’s dense and low in fat but rich in connective tissue and myoglobin, which gives it a deep red color. When prepared properly—trimmed, sliced against the grain, and cooked briefly or slowly braised—it’s tender and delicious. Beef heart is nutrient-dense: high in protein, B vitamins (especially B12), iron, zinc, and coenzyme Q10. Locally sourced hearts from grass-fed or pasture-raised cattle tend to have a clean flavor and excellent texture.
Simple Grilled Beef Heart Medallions
Ingredients (serves 4)
1.5 lb beef heart, trimmed of fat, membranes, and valves
3 tbsp olive oil
2 tbsp red wine vinegar or lemon juice
3 garlic cloves, minced
1 tbsp Dijon mustard
1 tsp smoked paprika
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh parsley (for garnish)
Lemon wedges, for serving
Preparation
Trim and slice: Rinse the heart and pat dry. With a sharp knife remove any thick white fat, silver skin, and the inner valves. Slice the heart into 1-inch-thick medallions across the grain for tenderness.
Marinate: In a bowl whisk together olive oil, red wine vinegar (or lemon juice), garlic, Dijon, smoked paprika, cumin, salt, and pepper. Add the heart medallions and toss to coat. Cover and refrigerate 30 minutes to 2 hours (no longer than 4 hours).
Preheat grill or skillet: Heat a grill or heavy cast-iron skillet to medium-high. If using a skillet, add a tablespoon of oil and let it get hot.
Cook: Remove medallions from the marinade and let excess drip off. Grill or sear for 2–3 minutes per side for medium-rare to medium (internal temp about 130–140°F), depending on thickness. Avoid overcooking—heart becomes tough if cooked past medium.
Rest and slice: Let medallions rest 5 minutes. Slice thinly against the grain into strips.
Serve: Sprinkle with chopped parsley and serve with lemon wedges. Great alongside roasted potatoes, a crisp salad, chimichurri, or atop warm grains.