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Grilled Beef Heart for the Simplest Salad
This recipe for Grilled Beef Heart is a gem, turning the simplest salad into something special and truly nourishing. It’s essential that you don’t get the temperature too high while grilling, to prevent the heart from drying out. I’ve found that the best way to do this is to keep the grill open. The meat will cook much more slowly at a lower temperature, browning the outside and crisping the fatty edges. This leaves the inside tender and medium rare – like a juicy ribeye but with higher nutrient density.
Serves 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
- 1½ pounds beef heart (about one-third to half of a whole heart)
- Coarse salt, for rubbing
- 3 hearts of romaine, washed and chopped
- 2 carrots, grated
- 1 large cucumber, peeled, seeded, and chopped
- Olive oil
- Apple cider vinegar
- Parsley leaves, chopped (optional)
Instructions
- Turn on grill to high heat.
- Open the beef heart and use shears to trim any connective tubes on the top of the heart or hanging/connected top to bottom from the inside. Optionally, with a sharp knife, trim the shiny silver skin from the inside of the heart so that the muscle meat below is exposed. (If you don’t have a super sharp knife, you may end up taking off too much meat trying to skim off the silver skin, and I don’t really think it’s worth it. Just cut off all the tubes inside the heart and go from there.) Do not trim any of the fat from the outside.
- Cut the heart into 1½-inch cubes and lace on skewers with cubes packed together.
- Over a plate or baking sheet, rub meat with coarse salt, turning skewer and repeating to cover each side well.
- Place skewers over the grill leaving the lid open. Cook for about 8-10 minutes on the first side. Turn and cook another 8 minutes or so. Then turn again and cook for another 5-8 minutes until all sides are lightly browned and fat is crisp and juicy. Remove from grill and let meat rest for a few minutes.
- Meanwhile, prepare the salad. Combine chopped romaine, carrot, and cucumber. Place individual servings in salad bowls and dress with oil and vinegar.
- Remove meat from skewers and loosely cut each cube into quarters. Add to salad bowls and serve immediately.
Reprinted with permission from Janine Farzin’s website, Offally Good Cooking. See many more recipes and sign up for her mailing list at offallygoodcooking.com.
Photo © Janine Farzin
Published in the Journal of Health and Healing™
Summer 2023 | Volume 47, Number 2
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