Beef heart is very lean, and does very well with quick hot cooking. Grilling beef heat over hot coals or even wood is a very classic South American way of preparing it, and would be a great way of cooking this dish.
The pound-and-change of meat I bought turned out to be quite a bit of food, and I've eaten it two different ways so fat today (yes, yes, I know). Seared and over a lightly dressed salad, and in a perfect little sandwich made with 7 Grain bread and greens. Up next for my beef heart - tacos.
Garlic Chili Beef Heart
- 2 large cloves garlic, mashed
- 1 teaspoon chili paste (like sambal, or even sriracha)
- 2 tablespoons olive oil
- 1 pound beef heart (trimmed of fat and silver skin)
- olive oil (for searing)
Heat a good drizzle of olive oil over high heat, until oil is shimmering. Place strips of beef heart in heated pan in an even layer. Do not crowd the pan or you wont get the desired sear. Cook until beginning to brown, about 2 minutes, then flip and cook until just cooked through, another 2 minutes.
Serve very hot in a sandwich, on a salad, or in a taco. Beer would be very good with this as well.