Grilled Beef Heart: Why Beef Heart Deserves a Spot on Your Grill
Grilled beef heart might sound intimidating, but it’s one of the most underrated cuts you’ll ever try. Lean, flavorful, and surprisingly tender when prepared right, beef heart is a favorite in many cultures—especially in Peruvian, Brazilian, and Argentine barbecue traditions.
Even better? It’s affordable, high in protein, and packed with nutrients like B vitamins, iron, and CoQ10.
This guide will show you how to prep, marinate, and grill beef heart so it becomes the centerpiece of your next cookout.
🥩 What Is Beef Heart?
Beef heart is exactly what it sounds like—the actual heart muscle of the cow. It’s considered organ meat, but its texture is closer to steak than liver or kidney.
It’s dense, meaty, and slightly gamey—think a mix between sirloin and venison, but much more affordable.
💪 Why Cook Beef Heart?
Affordable per pound (great value)
High in protein and essential nutrients
Low in fat but rich in flavor
Sustainable nose-to-tail eating
Ideal for grilling when sliced thin
🧂 How to Prepare Beef Heart for Grilling
✅ 1. Trim It
Beef heart comes with fat, connective tissue, and sometimes arteries. Trim all white membrane and silver skin, leaving just the red muscle.
✅ 2. Slice It
Cut the heart into thin steaks or strips, about 1/4 to 1/2 inch thick. Slicing against the grain helps maximize tenderness.
✅ 3. Marinate It
This step is key. Marinate for at least 2 hours or overnight. Acid helps tenderize the meat.
🥣 Simple Beef Heart Marinade (Peruvian-Inspired)
2 tbsp olive oil
3 cloves garlic, minced
1 tsp cumin
1/2 tsp smoked paprika
Juice of 1 lime
Salt and pepper to taste
Optional: A touch of vinegar or beer
📝 Tip: Add chili paste or fresh herbs for extra depth.
🔥 How to Grill Beef Heart
Preheat your grill to high heat
Shake off excess marinade
Grill slices for 1–2 minutes per side
Let rest for 5 minutes before serving
It cooks fast—don’t overdo it or it’ll get rubbery.
🍽️ How to Serve Grilled Beef Heart
As skewers (Peruvian anticuchos)
In tacos or pita with chimichurri
On a bed of rice, potatoes, or salad
With grilled onions and sweet peppers
💡 Pro Tip: Serve with a bright sauce like chimichurri or garlic-lime aioli to balance the boldness.
🧠 Flavor & Texture
Flavor: Deep, beefy, slightly gamey (in a good way)
Texture: Firm like steak, but less marbled
Best served: Medium rare for tenderness
❓ FAQ: Cooking Beef Heart
Does beef heart taste like liver?
No. It’s closer to steak than liver in texture and taste—less metallic, more meaty.
Is beef heart tough?
Not if it’s trimmed well, marinated, and grilled quickly. Overcooking makes it chewy.
Can you eat beef heart medium rare?
Yes. In fact, medium rare (130–135°F) is ideal for tenderness and flavor.
Is beef heart healthy?
Extremely. It’s rich in protein, B vitamins, iron, zinc, and CoQ10, which supports heart health.
Where can I buy beef heart?
Look in butcher shops, ethnic markets, or ask your local grocer to special order it.
📣 CTA: Ready to Give Beef Heart a Try?
Forget everything you thought you knew about organ meat. Grilled beef heart is flavorful, budget-friendly, and sure to impress anyone brave enough to try it.
👉 Want more nose-to-tail guides? Explore our Meat Mastery Section
👉 Looking for a sidekick sauce? Check out our Chimichurri Recipe Guide