Give Now

Earth Eats: Real Food, Green Living

Grilled Beef Heart: The Next Lesson In Organ Meats

From beef tongue, the next adventure in organ meats is beef heart. This recipe marinates and grills the meat.



With the tongue triumphed, I moved further south to the dense, dark red heart.

Recipes for the heart were much harder to find, even in my old cookbooks. It seems people have all but forgotten about this integral part of the cow’s anatomy, though it remains a good source of protein and iron. From the scant recipes I found on the internet, I was inspired by one that called for marinating and grilling the heart.

I tweaked the recipe, added some stuff, took out a few things and came up with a garlicky and delicious product. The important lessons I learned from my initial cooking is that you must remove all the veins from the heart  as they are way too chewy to eat. And, over-cooked heart is hard to shallow, so it is best to serve it medium rare.

More Organ Meat Challenges

I am still stuck on the liver. I have yet to find a way of preparing this unpopular cut that can both neutralize the high iron flavor and soothe the somewhat unpleasant texture. But my quest continues.

There is no end in sight to the hearts and livers and skirt steaks and London broils, just an unending stream of beef to challenge my creativity and my customers’ curiosity.

Garlicky Grilled Beef Heart


  • One beef heart
  • 1/3 cup olive oil
  • 10 cloves garlic
  • 1 tablespoon salt
  • 1 teaspoon fresh cracked pepper
  • 1 tablespoon fresh rosemary
  • splash of apple cider vinegar


  1. Clean veins out of heart. Wash and slice thinly.
  2. Combine oil, garlic, salt, pepper, vinegar, and rosemary in a food processor – process until it is a paste.
  3. Place slices of heart in a bowl and combine with garlic paste. Let marinate for up to two hours.
  4. Place slices of heart on a hot grill (you can also do this in a hot sauté pan in the your kitchen), without removing the delicious marinade. Cook for a minute or two on each side – till the pieces are medium rare.
  5. I like to serve this with roasted potatoes and a crisp jicama salad. Serves 10.
Clara Moore

Clara Moore is a chef from St. Louis finding her way in Seattle, one plate of food at a time. She lives in a cedar cabin in the woods and cooks at home a lot more now than ever before.

View all posts by this author »

What is RSS? RSS makes it possible to subscribe to a website's updates instead of visiting it by delivering new posts to your RSS reader automatically. Choose to receive some or all of the updates from Earth Eats:

Support For Indiana Public Media Comes From

About Earth Eats

Search Earth Eats

Earth Eats on Twitter

Earth Eats on Flickr

Harvest Public Media