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Grilled Heart
[Photograph: Robyn Lee]
Grilled Heart
About This Recipe
| Yield: | 4 as a main course |
| Active time: | 15 minutes |
| Total time: | 15 minutes plus overnight marination |
| Special equipment: | barbecue skewers, grill or broiler in oven |
| This recipe appears in: | The Nasty Bits, Valentine's Day Edition: Heart |
Ingredients
- 10 to 12 ounces heart (beef, venison, yak, or other)
- for the marinade:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/2 teaspoon cumin or coriander, optional
- 1 jalapeño, thinly sliced, optional
- to garnish:
- segments of lime, for squeezing
Procedures
-
1
To prepare heart, remove the gristle and sinews in the cavity by slicing them away. Cut the heart into 1-inch cubes.
-
2
Place the cubes of heart into a medium sized mixing bowl. Add all the ingredients for the marinade and mix well. Cover the bowl with plastic wrap and refrigerate overnight, or up to a day.
-
3
Skewer the meat, about 4 to 5 cubes per skewer. Grill over high heat until slightly charred on the surface and rare to medium-rare inside, about 3 minutes. Turn the the skewers over mid-way. Serve immediately, with lime to squeeze over the heart.
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