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Beef Heart with Chimichurri Sauce | Phoenix Helix

Beef Heart with Chimichurri Sauce (Paleo, AIP, GAPS, Wahls, Whole30)

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  • Author: Eileen Laird
  • Total Time: 2 hours 38 minutes
  • Yield: 4-6 servings


  • 1 beef heart
  • 1 cup parsley (packed)
  • 1/4 cup basil leaves (packed)
  • 1 tsp dried oregano
  • 3 Tbsp. chopped garlic
  • 2 Tbsp. chopped shallots
  • 3/4 cup extra virgin olive oil (divided)
  • 1/2 cup sherry wine vinegar
  • 1/8 cup lemon juice
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper (optional – omit for AIP)


  1. Cut the fat, vessels and fascial layer off the beef heart & throw them away. (See video above for demonstration). Cut remaining heart meat into kebab sized cubes.
  2. Put the heart cubes in small casserole dish. Sprinkle liberally with salt (and pepper if using) .
  3. Put the herbs, garlic and shallots in a food processor, along with 1/4 cup olive oil. Pulse to blend.
  4. Add remaining olive oil and rest of ingredients & pulse to blend well (but don’t puree.)
  5. Pour 3/4 cup of the sauce into a glass measuring cup and put in the fridge until later.
  6. Pour the remaining sauce over the heart cubes and toss to blend. Marinate in the fridge a minimum of 2 hours and up to 24 hours. I did 8 hours, and it was delicious.
  7. When ready to cook, preheat gas grill for 10 minutes on high & then turn the heat down to medium. (If you don’t have a grill, you can sauté the meat in a skillet.)
  8. Remove reserved sauce from the fridge, to allow it to come to room temperature. Stir with a fork to blend, before serving.
  9. Cook the heart cubes 4 minutes per side and serve with small bowl of fresh sauce for dipping.


  1. If you have leftovers, the heart cubes taste really good cold.
  2. Trimming the fascia from the heart is easiest with a sharp, curved knife, like this one.
  • Prep Time: 2 hours 20 minutes
  • Cook Time: 18 minutes
  • Category: Main Courses
  • Method: Grill
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