Keto Nose to Tail Is So Hip Right Now!!

In my quest to try new things and eat healthier, I’ve started working with more organ meats. I’m not the biggest fan of beef liver but heart is actually quite tasty. It’s surprisingly lean and doesn’t have that iron taste that liver has. Beef heart has a steak texture and is great for grilling. Asian Beef Heart Satay is the perfect introduction to Keto Nose to tail eating. The Spicy marinade complements the lean heart and tenderizes at the same time.

Asian Beef Heart Satay is the perfect intro to Offal

Beef Heart is an incredibly nutritious cut and with many people in this community moving towards a nose to tail approach to eating I wanted to share this recipe. Most of the time beef heart will be found frozen and whole at your butcher shop. I always recommend talking to your butcher and asking for any tips on cleaning the heart. There will be some hard white fat and silver skin that will need to be removed. After that you will open up the heart and look for any small vines that can be chewy, so you will want to remove those as well. 

Once the heart is cleaned it’s time to slice it up. The thinner the slices the more tender your final product will be so I like to cut the heart into ¼ inch bite size slices. Later when you skewers the meat it will have more surface area to create a crust.

Since the heart is a dense lean cut it can handle a longer marinade time. I recommend somewhere between 12 and 24 hours to really incorporate the flavor into the meat.

If you’re using wooden skewers make sure to soak them in water for an hour before skewers your beef heart. This will help prevent the skewers from burning.

Dont Overcrowd the Skewers

As you skewer the beef heart try not to overcrowd the skewers so that the heart will cook evenly. You can brush any extra marinade on the beef hearts once they’re on the grill to add more flavor and keep them moist.

Regardless if you’re cooking on a gas or charcoal grill I recommend only using half the surface area for direct heat. Light one side to a fairly high heat and leave the other side off so you can rotate the meat on and off the flame. This way you can have the handle of the skewers pointed away from the flame so they don’t burn. Once the beef heart has developed a nice crusty exterior you can move to indirect cooking to finish. This not only prevents over cooking but it also allows your skewers to rest before serving.

These Asian beef Heart satay are fantastic on their own as an appetizer or serve alongside Spicy Thai Noodles s or my Thai Veggie Salad

Asian Keto Beef Heart Satay

Course Appetizer, Meal Prep
Cuisine asian
Keyword Asian, Beef Heart, Satay, Skewers
Prep Time 20 minutes
Cook Time 20 minutes
Servings 8
Calories 208kcal
Author Culinary Lion

Ingredients

Nutrition

Calories: 208kcal | Carbohydrates: 4g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 141mg | Sodium: 832mg | Potassium: 385mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 5.1mg
Nutrition Facts
Asian Keto Beef Heart Satay
Amount Per Serving
Calories 208 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 141mg47%
Sodium 832mg36%
Potassium 385mg11%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 21g42%
Vitamin A 10IU0%
Vitamin C 4mg5%
Calcium 14mg1%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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