Grilled Heart Salad – a delicious recipe with Marinade, heart, tamarind pods, water, salt, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
To break down a heart: Cut it down the middle and remove the ventricles as well as the valve on top. These will be chewy, you can identify them easily as they are the tubes running through the center of the heart. Once the ventricles have been cut out, slice the heart as thin as possible.
2
For the marinade: Peel the tamarind pods and place in 2 cups of water. Bring to a boil and then reduce by half, break apart the seeds so the tamarind pulp gets into the liquid. Let cool completely. Strain out the seeds and mix all the ingredients together. Pour over the beef heart and refrigerate overnight.
3
Simply grill the heart pieces on medium-high heat for about a minute on each side, developing some nice char. Once grilled, chop into bite size pieces and toss with the other ingredients. Serve.
110
kcal
Calories
8
g
Fat
10
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: Heart and Marinade, 1 heart (pig or beef), 5 tamarind pods, 2 cups water, and more.
Yes, Grilled Heart Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
