Recipe for Charlie Don't Surf Heart
By taking this forgotten muscle and giving it a little love you can have a great range of dishes.
Grilled Charlie Don't Surf Heart
Serves 2 as entree
Serves 4 as appetizer
Marinade
3 cloves garlic, skin on
12 sprigs of fresh thyme
1.5 cups white wine
1 cup orange juice
Extra-virgin olive oil
1 Charlie Don't Surf heart, trimmed of sinew and gristle and cut into 3 x 3-inch pieces.
Kosher Salt
Fresh ground black pepper
1. In a mortar and pestle, crush the garlic and thyme.
2. In a bowl, mix them with the wine, juice, and a splash of oil; let the flavors blend for 1 hour at room temperature before use.
3. Pour marinade over pieces of beef heart and marinate for 2 hours in the refrigerator. Remove hearts and discard the marinade.
4. Preheat the grill or grill pan. Cooking over high heat is the key to proper carmelization which adds flavor and ensures proper grill marks.
5. Season the hearts with salt and pepper. Grill the hearts to medium-rare, about 3 minutes on each side depending on thickness.
6. Thinly slice the beef heart pieces against the grain and serve them warm. Garnish with a drizzle of olive oil.
(shamelessly stolen from http://www.offalgood.com/blog/recipes/recipe-for-beef-heart )