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I’ll be honest—I was skeptical about grilling beef heart at first. The idea of tossing an organ meat onto the grill didn’t exactly make my mouth water. But one summer evening, my friend—an adventurous backyard pitmaster—convinced me to give it a shot.
He marinated the beef heart in garlic, olive oil, and a splash of citrus, then threw it on the grill like a steak. When I took my first bite, I was hooked. It was rich, meaty, and surprisingly tender with a deep umami flavor that blew me away. That night changed my BBQ game forever.
And here’s the kicker: grilling beef heart isn’t just delicious—it’s also packed with protein, iron, and essential nutrients. It’s one of the most underrated cuts of meat, and today, I’m going to show you exactly how to prepare and grill it to perfection.
The Unique Taste and Texture of Beef Heart
Beef heart has a bold, beefy flavor—stronger than a ribeye but milder than liver. The texture? Think of it like a mix between a filet mignon and a well-marinated flank steak. It’s lean yet tender, with a slightly firm bite that absorbs marinades like a sponge.
“Beef heart is like steak’s tougher, wilder cousin—but with the right prep, it becomes just as juicy and flavorful.”
If you’ve ever enjoyed skirt steak or beef tongue, you’ll love grilled beef heart. It’s meaty, satisfying, and an absolute protein powerhouse.
Nutritional Benefits of Grilling Beef Heart
Grilling beef heart isn’t just about taste—it’s also a nutritional goldmine. Here’s what you’re getting in every bite:
Nutritional Value per 100g of Grilled Beef Heart
| Nutrient | Amount |
|---|---|
| Calories | 179 kcal |
| Protein | 26g |
| Fat | 7g |
| Iron | 6mg |
| Zinc | 4mg |
| Vitamin B12 | 14µg |
| Cholesterol | 110mg |
High in Protein – Great for muscle growth and recovery
Rich in Iron – Helps prevent fatigue and boosts energy
Loaded with B Vitamins – Supports brain function and metabolism
If you’re on a low-carb or high-protein diet, grilling beef heart is a fantastic choice. Plus, it’s more affordable than prime cuts of beef, making it budget-friendly and nutritious.
Is Beef Heart Tough? How to Make It Tender
A common myth about beef heart is that it’s tough and chewy. And it can be—if you don’t prepare it right.
Here’s how to make it melt-in-your-mouth tender:
1. Trim It Properly
Beef heart comes with a thin outer membrane, some connective tissue, and fat that you’ll want to remove. A sharp knife will do the job in minutes.
2. Slice It Against the Grain
Just like with flank steak, slicing against the grain shortens muscle fibers, making each bite more tender.
3. Marinate It for Maximum Flavor
Beef heart absorbs flavors like crazy, so marinating for at least 2 hours (or overnight) works wonders.
4. Grill It Hot and Fast
The key to a juicy beef heart is a hot grill and quick cooking—just like you’d do with a medium-rare steak.
“Overcook it, and it gets tough. Nail the timing, and it’s pure magic.”
Where to Buy High-Quality Beef Heart
Now that you’re ready to try grilling beef heart, where do you find it?
Local Butcher Shops – Many butchers carry beef heart or can order it for you.
Farmers’ Markets – Great for grass-fed and organic options.
Online Meat Suppliers – Websites like US Wellness Meats or Crowd Cow often have high-quality beef heart available.
Grocery Stores – Some major chains (like Whole Foods) stock beef heart in their organ meats section.
Pro Tip: Look for grass-fed beef heart for the best flavor and nutrition. It has less saturated fat and a richer, cleaner taste compared to grain-fed options.
Preparing Beef Heart for Grilling: The Ultimate Step-by-Step Guide
Grilling beef heart isn’t just about tossing it on the grill—it’s about proper preparation, smart seasoning, and nailing the cooking time. Get these steps right, and you’ll be rewarded with a juicy, flavorful, and tender grilled beef heart that might just become your new favorite BBQ dish.
Cleaning and Trimming: Removing Tough Parts
Before you start grilling beef heart, you need to trim and clean it properly. Unlike other cuts of meat, beef heart comes with some connective tissue, fat, and a thin outer membrane that you don’t want on your plate.
How to Trim a Beef Heart for Grilling
Step 1: Rinse & Pat Dry
Rinse the beef heart under cold water to remove any excess blood. Then, pat it dry with a paper towel.
Step 2: Remove the Membrane
Beef heart has a thin, silvery membrane covering the outer surface. Use a sharp knife to gently peel it away.
Step 3: Trim the Fat & Connective Tissue
Look for white or tough sections of fat and connective tissue. While a little fat is fine for flavor, too much can make the meat chewy. Trim these parts off carefully.
Step 4: Slice It Open & Clean Inside
Beef heart has inner chambers and blood vessels that need to be removed. Slice it open and trim out any hard, gristly parts inside.
Once trimmed, you’ll be left with pure, lean muscle meat, perfect for grilling.
“A properly trimmed beef heart looks like a lean steak—don’t be intimidated by its original shape!”
Slicing Techniques: Thick vs. Thin Cuts
When grilling beef heart, the way you slice it makes all the difference.
Option 1: Thick Steaks (Best for Grilling Like a Steak)
Cut ½ to ¾-inch thick slices
Works well for medium-rare grilling
Juicy, meaty texture with a perfect sear
Option 2: Thin Strips (Best for Quick Cooking & Skewers)
Slice into ¼-inch strips
Great for tacos, stir-fries, and skewers
Cooks super fast and absorbs more marinade
Pro Tip: Always slice against the grain to break down muscle fibers and make the meat more tender.
Marinating for Maximum Flavor
Beef heart has a bold, beefy flavor, but marination takes it to the next level. Since it’s lean, a good marinade helps keep it juicy on the grill.
Best Marinade for Grilling Beef Heart
This marinade is garlicky, citrusy, and smoky, making it perfect for beef heart.
Ingredients:
- Olive oil
- Garlic
- Lime or lemon juice
- Smoked paprika
- Cumin
- Salt & pepper
How to Marinate Beef Heart
Step 1: Mix all ingredients in a bowl.
Step 2: Place the sliced beef heart in a ziplock bag or shallow dish.
Step 3: Pour the marinade over the meat, ensuring every piece is coated.
Step 4: Refrigerate for at least 2 hours (overnight for best results).
“Beef heart absorbs flavors beautifully, so don’t skip the marinade—it’s the key to juicy, flavorful grilled meat!”
For an easy and healthy addition, try this roasted broccoli and carrots recipe—it’s the perfect complement to the bold flavors of beef heart.
Grilled Beef Heart Recipe
Now, let’s get to the good stuff—grilling beef heart to perfection.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef heart | 1 whole (trimmed & sliced) |
| Olive oil | 3 tbsp |
| Garlic (minced) | 4 cloves |
| Lime juice | 2 tbsp |
| Smoked paprika | 1 tsp |
| Cumin | 1 tsp |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
Step-by-Step Cooking Instructions
Step 1: Preheat the Grill
- Set your grill to high heat (450-500°F).
- If using charcoal, let the coals turn white-hot before cooking.
Step 2: Oil the Grates
- Use a paper towel dipped in oil to grease the grates. This prevents sticking and gives the meat a perfect sear.
Step 3: Grill the Beef Heart
- For Thick Steaks: Grill for 3-4 minutes per side for medium-rare.
- For Thin Strips: Grill for 1-2 minutes per side—super quick!
Step 4: Let It Rest
- Remove the beef heart from the grill and let it rest for 5 minutes. This locks in the juices.
Step 5: Slice & Serve
- Cut into thin slices against the grain and serve hot!
“Grilling beef heart is all about quick, high heat—too long on the grill, and it’ll turn chewy!”
Grilling Times and Temperature Guide
| Cut Type | Grill Temp | Cook Time (Per Side) | Doneness |
|---|---|---|---|
| Thick Slices | 450-500°F | 3-4 min | Medium-Rare |
| Thin Strips | 450-500°F | 1-2 min | Medium-Rare |
| Whole Heart (Butterflied) | 400°F | 6-8 min | Medium |
Pro Tip: Use a meat thermometer: 130°F for medium-rare, 140°F for medium.
Serving Suggestions: Best Side Dishes
So, what goes well with grilled beef heart? Here are some killer pairings:
Grilled Sweet Potatoes – Their natural sweetness balances the rich meat.
Chimichurri Sauce – A garlicky, herby kick takes it to another level.
Roasted Corn on the Cob – Adds a smoky, charred sweetness.
Toasted Baguette – Perfect for making grilled beef heart sandwiches.
“Grilled beef heart is versatile—serve it in tacos, on rice, or as a steak alternative!”
If you’re a fan of bold flavors, consider using a herb-infused marinade like the one in this herb-crusted salmon guide, which combines fresh herbs and citrus for a balanced and aromatic taste.
Common Problems When Grilling Beef Heart (and How to Fix Them)
“Why is my beef heart tough?”
You overcooked it! Stick to medium-rare for the best texture.
“My beef heart is dry—what went wrong?”
Didn’t marinate long enough. Give it at least 2 hours in a flavorful marinade.
“It’s sticking to the grill—help!”
Oil the grates well before cooking. This prevents sticking and helps with searing.
Final Thoughts: Why Beef Heart Deserves a Spot on Your Grill
Grilling beef heart might sound unconventional, but once you try it, you’ll wonder why you haven’t done it sooner. It’s flavorful, nutritious, budget-friendly, and—when cooked right—as tender as a good steak.
So, are you ready to fire up the grill and try something new?
If you’ve grilled beef heart before, drop a comment below with your favorite marinade or cooking method. And if this is your first time, let me know how it turns out! Happy grilling!
Grilled Beef Heart
Equipment
- Grill
- Sharp Knife
- Tongs
Ingredients
Beef Heart
- 1 whole beef heart trimmed & sliced
Marinade
- 3 tbsp olive oil
- 4 cloves garlic minced
- 2 tbsp lime juice
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Rinse the beef heart under cold water and pat it dry.
- Trim off the outer membrane, connective tissue, and excess fat with a sharp knife.
- Slice the beef heart into 1/2-inch thick steaks against the grain.
- Mix the marinade ingredients in a bowl, then coat the beef heart slices evenly.
- Marinate for at least 2 hours (or overnight for best results).
- Preheat the grill to high heat (450-500°F).
- Oil the grill grates to prevent sticking.
- Grill the beef heart for 3-4 minutes per side for medium-rare.
- Remove from heat and let rest for 5 minutes before slicing.
- Slice against the grain and serve hot with your favorite sides.