They say that beef heart tastes like the steakiest steak you’ll ever have. Once prepared and served it definitely looks like a nice tender steak. It really is completely irrational to have this problem eating organ meats. Is it simply a cultural thing and our squeamish stomachs that aren’t used to having these meats in our diets? The fact is that if you actually try them, they taste pretty good. Once you’ve trimmed the heart it does look more like a steak, so give it a try and let us know what you think!

KETO-AIP Grilled Marinated Beef Heart Over Portabello Mushrooms
Serves 4
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Total Time
2 hr
Total Time
2 hr
  1. 1 beef heart
  2. ½ cup balsamic vinegar
  3. Salt to taste
  4. 4 T. lard, tallow or bacon fat
Portabello Mushrooms
  1. 4 large Portabello mushrooms
  2. 2 T. olive oil
  3. 1 T. chopped fresh rosemary
  4. ½ tsp. sea salt
  1. Rinse the heart well and pat it dry.
  2. Cut the heart open and remove any visible strings, arteries and blood vessels that may have been left behind; trim off all excess fat.
  3. Marinate the heart overnight in the balsamic vinegar.
  4. When you are ready to grill the heart, pat it dry once again, and sprinkle generously with salt on both sides.
  5. Cut the heart in half if necessary, so it fits in your pan.
  6. Melt the fat in a large heavy skillet set over high heat. Grill the beef heart for 5-6 minutes per side, or until a nice golden crust forms.
  7. You want 125 degree internal temperature for medium rare.
  8. Do not overcook the meat or it will be tough.
  9. Remove the heart to a plate, cover loosely with aluminum foil and let it rest for 15 minutes.
  10. Slice thinly against the grain and serve over roasted portabello mushrooms.
  11. Preheat oven to 375. Remove stems from mushrooms and rinse any dirt from them, then pat dry.
Portabello Mushrooms
  1. Lay mushrooms out on a parchment lined sheet tray fin side down and brush with the olive oil, sprinkle with the salt and rosemary and roast for 15-18 minutes until tender.
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