The Mrs once again found several trays of beef hearts at the neighborhood Foodland so she purchased 3 trays which I promptly broke down to manageable pieces for the grill. Marinated in olive oil, chimichurri seasoning (oregano, parsley, garlic and onion powder and chili flake) overnight.
Now to get those coals good and hot...
And since there weren't a lot of pieces, I simply placed a grill top right over the chimney starter and let those babies cook away...
Mmmmm...
Especially with some 2012 Lieu Dit Cabernet Franc...
For those still uninitiated to the fine flavor of beef hearts, I say give it a try! It has just a teeny hint of minerality like any organ meat but if you grill it medium rare, it's just as tender as the best filet mignon! And your grillin' will always be from the heart...
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