Chris Cosentino is the chef-owner of Incanto and Boccalone in San Francisco, a competitor of the upcoming season of Top Chef Masters, and author of the new book "Beginnings: My Way to Start a Meal". He's also a massive fan of offal and says, "If you are willing to kill an animal, you should be willing to eat all of it."
Try this grilled beef heart recipe from Food & Wine Magazine's People's Best New Chef Jamie Bissonnette.
Grilled Beef Heart
1 beef heart (about 2 pounds)
Open the heart up, and trim out the shiny parts of silver skin. Cut into 2-ounce steaks. Marinate with the garlic, crushed, thyme, olive oil, and vinegar 4 hours up to 2 days.
When ready, pre-heat a grill. Grill the hearts to medium. Let rest until room temperature. Slice as thin as possible against the grain.
Slice baguette, grill the bread, then rub it with a garlic clove and brush with oil. Then top the toast with some sliced heart, and a dollop of Romesco and a drizzle of olive oil.
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