David and I have always been reluctant to try cooking beef hearts. To me, its appearance linked it to kidney and liver -- two things we both have taste aversions to. This weekend we sucked it up and decided to give it a shot and we were pleasantly surprised. Its texture does take some getting used to, but overall it was extremely tasty and we both agree we would buy it again. This is the recipe we freestyled after doing a bit of research: Grilled Beef Heart with Basil Vinaigrette1 beef heart1 1/2 cups white winethe juice of 2 limes4 sprigs rosemary (or whatever other fresh herbs you have kicking around)olive oilgarlicsea saltcracked peppera handful of fresh basil leaves, roughly chopped3 tbsp sherry or red wine vinegarCombine the wine, lime juice, rosemary, 4 cloves smashed garlic, a couple tablespoons of olive oil and stir well.Trim the fat and crazy looking sinew stuff from the beef heart. Slice into 2" wide strips.Place in the marinade and chill a couple hours.Remove from the fridge and allow to come to room temperature. Meanwhile start your grill.Combine 1/3 cup olive oil, the vinegar, the basil, 1 crushed garlic clove, and season with salt and pepper.Season the meat generously with salt and pepper on both sides.Grill the meat for about 3 minutes per side. You want the meat to medium rare-ish.Let the meat rest briefly and then serve drizzled with the basil vinaigrette.http://foodtease.com/2009/06/grilled-beef-heart Less