Beef Heart Steak

I mentioned in a previous post that I had met Rachel from Trails End Beef.

The purpose of that meeting was for me to collect some wonderful 100% grass-fed beef heart, beef tongue and beef suet.

Let me tell you that the heart is absolutely WONDERFUL!

This is what I made with some of it….

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That beautiful plate of food is a beef-heart steak, some roasted root vegetables and bacon braised chard…

It was absolutely delicious, and simply packed with nutrition.

Organ meats, such as heart are one of the most concentrated sources of important vitamins, minerals and essential amino-acids.

Heart is a very concentrated source of Co-enzyme Q10 (CoQ10) which is important for cardiovascular health.  Heart also contains large amounts of Vitamin A, B12, folic acid, iron, selenium, phosphorus and zinc.  It is also a rich source of copper.  In addition to this, heart contains more collagen and elastin than regular muscle meat, which means it is a good source of the amino-acids glycine and proline.  These two amino-acids are essential for connective tissue, joint and digestive health.

Heart can be a very cost effective way of eating grass-fed meat as organ meats, even from grass-fed animals, tends to be very cheap.

And despite it’s somewhat threatening appearance, heart has a taste and texture that is very similar to steak.

This is how I made it.

Beef Heart Steak

serves 2

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  • 2 slices of beef heart – each 1″ thick (about 4oz each)
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp kombucha
  • Pink Himalayan Salt to taste
  • 2 cloves garlic – crushed and coarsly chopped
  • 1 tbsp fresh parsley – chopped
  • 1 tbsp fresh tarragon – chopped
  • Beef Tallow or other cooking fat of choice

The first thing I did was to cut two 1″ thick steaks from the heart – there was far more heart than I needed for this.  The rest was saved to be used in another recipe.

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I took the 2 beautiful steaks and placed them in a ziplock bag along with the olive oil, kombucha, salt, parsley, tarragon and garlic.

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This was left to marinate for 30 minutes.

Next, heat up a heavy skillet with some beef tallow or other cooking fat, and once it is hot, add the heart.  Sear the steaks for 5 minutes per side until browned and cooked through to your liking.

I like my steak rare, and beef-heart steak is no exception.  If you prefer your meat more well done than this, increase the cooking time a little.

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Allow the steak to rest for 5 minutes, then serve.

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I served this with roasted root vegetables and bacon braised chard.

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Shared at: Paleo AIP Recipe Roundtable, Real Food Fridays, Lets Get Real Friday, Mix it up Fridays, Awesome Life Friday, Natural Family Friday, Gluten Free FridayOld Fashioned Friday, Hearth and Soul Hop, Waste Not Want Not Wednesday, Allergy Free Wednesday, Gluten Free Wednesday, Homestead Bloghop, Fat Tuesday

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