kilikini wrote:

[of beef heart]

If you have the nerve to try organ meat, I would suggest this.

Why this bee in the bonnet about "organs"? Famous old medical exam
question: "What is the largest human organ?". Answer: "Skin". And it
is not just foreskin, either. Is chicken skin out, too? Are only
internal organs out, so to say? If so, muscles are out, too, and one is
effectively condemned to vegetarianism.

Heart, like a lot of steak and other meats, is basically just muscle.
The fact that it is the only striated muscle that happens to be myogenic
is irrelevant to its culinary value, I'd say.

Here is a recipe for grilled, marinated calf's heart by the great Fergus
Henderson, from his _Nose to Tail Eating_.

Victor

Grilled, Marinated Calf's Heart
to serve four

This is a wonderfully simple, delicious dish, the heart not, as you
might imagine, tough as old boots due to all the work it does, but in
fact firm and meaty but giving.

1 calf's heart
a healthy splash of balsamic vinegar
coarse sea salt
pepper
chopped fresh thyme

Trim the heart of anything that looks like sinew (this is easy enough to
spot) and excess fat (which tends to be around the open top of the
heart), and remove any blood clots lurking in the ventricles. Slice the
heart open so you can lay it flat and complete the process. Then cut it
into pieces approximately 2-3 cm square, up to 5 mm thick; if the flesh
suddenly gets thick, simply slice it in half horizontally though the
meat.

Toss the pieces of heart in the balsamic vinegar, salt, pepper, and
thyme. Leave to marinate for 24 hours.

Now for cooking you need a cast iron griddle or barbecue. Get it very
hot and apply the heart: it will take about 3 minutes each side. Serve
with a spirited salad of your choice, e.g. watercress, shallot and bean,
or raw leek.