Grilled Beef Heart with Herbed Vinaigrette
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- 1 whole(s) beef heart trimmed and cut into slices or chunks
- salt as needed
- 1/2 whole(s) large shallot roughly chopped (save the other half for the vinaigrette)
- pepper to taste
- olive oil as needed
- arugula as needed (handful per serving)
- 3 tablespoon(s) red wine vinegar
- 1/2 whole(s) large shallot minced
- 1/4 teaspoon(s) salt
- 3 tablespoon(s) olive oil
- 1 tablespoon(s) oregano chopped
- parsley chopped
- chives chopped
- 1. Liberally salt the beef, add the shallot and oil, toss and refrigerate till you're ready to cook it (an hour is optimal, but for as long as 24 hours).
- 2. For the vinaigrette, combine the vinegar, shallot and salt and allow to sit for 5 or 10 minutes. Stir in the remaining herbs.
- 3. Grill the beef over hot direct coals. Depending on your grill and how you’ve cut your meat, you may want to grill the pieces in a basket or put them onto water-soaked skewers. Grill to medium rare, 2 to 3 minutes per side.
- 4. Arrange arugula on plates, top each with beef heart, and spoon the vinaigrette over the meat.
This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.
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Grilled Beef Heart with Herbed Vinaigrette Recipe at a Glance
- COURSE: Main Dishes