Beef Heart Satay

by Jefferson Munroe

This recipe requires a sharp knife, cold meat, and a hot grill. Marinate the meat for as little as an hour, but the longer the better, so preferably overnight. When you get these on the grill you want to achieve a medium rare—any more and you’ll end up with a tasty jerky. When you’re slicing across the grain, attempt to get pieces that span the entirety of the well-trimmed heart. Any bits that don’t make the cut can be tossed in a stir-fry to add extra flavor.


  • 2 lbs. beef heart, trimmed and partially frozen
  • 1 cup coconut milk
  • ¼ cup water
  • 3 Tbsp. fish sauce
  • 1 Tbsp. brown sugar
  • 2 Tbsp. Thai red curry paste
  • 4 garlic cloves, minced
  • ½ tsp. ground turmeric
  • ½ tsp. ground coriander
  • ½ tsp. ground cumin
  • Sweet chili paste, for finishing
Beef Heart Satay

Sybil Teles

Slice the beef heart across the grain 1/4-inch thick. Mix the coconut milk, water, fish sauce, brown sugar, curry paste, garlic, turmeric, coriander, and cumin in a bowl. Pour over meat, mix to ensure proper coverage and refrigerate overnight. Thread onto skewers, cook at high heat for 3 minutes per side until medium rare with nice grill marks. Serve with sweet chili paste and enjoy.