Step 1

Rinse the heart well under cold running water and pat it really dry.

Step 2

Cut the heart open (if your butcher hasn’t done that already) and remove any visible strings, arteries and blood vessels that may have been left behind; trim off excess fat and set aside.

Step 3

Place the heart to marinate overnight in balsamic vinegar.

Step 4

When you are ready to grill the heart, pat it really dry once again, and sprinkle generously with salt and pepper on both sides.

Step 5

Cut the heart in half if necessary, so it fits in your skillet (or if you want to save some of it for another recipe)

Step 6

Melt a fair amount of cooking fat in a large heavy skillet set over high heat. Grill the beef heart without moving the meat for 5-6 minutes per side, or until a nice golden crust forms.

Step 7

Remove the meat to a plate, tent loosely with aluminum foil and let it rest for 15 minutes.

Step 8

Slice fairly thinly against the grain and serve.