Picotón (Grilled Beef Heart Skewers)
These rustic skewers feature tender beef heart marinated simply in olive oil and salt, then grilled over charcoal for a smoky char. The result is a savory, iron-rich dish with a meaty texture that honors traditional Spanish grilling techniques. Perfect for a hearty dinner shared with good wine.
A little context
While the term 'Picotón' varies regionally, grilling organ meats like heart is a staple in Spanish taverns, particularly in the north. This preparation highlights the Spanish philosophy of respecting the ingredient with minimal seasoning—just high heat, salt, and oil. It is often enjoyed as a main course in rural settings or as a robust tapa in urban bars. The practice of 'a la parrilla' (over the grill) is central to Spanish summer dining.
Method
- 01
Prepare the heart
Rinse the beef heart under cold water. Trim away all external fat, connective tissue, and large blood vessels using a sharp knife.
- 02
Cube the meat
Cut the heart into uniform 2 cm (3/4 inch) cubes. Pat them dry with paper towels to ensure a good sear.
- 03
Make the marinade
In a small bowl, whisk together the olive oil and coarse sea salt until the salt begins to dissolve.
- 04
Marinate the meat
Toss the beef heart cubes in the oil and salt mixture. Let sit at room temperature for 15 minutes.
- 05
Skewer the heart
Thread the cubes onto metal skewers. If using wooden skewers, ensure they have been soaked in water for 30 minutes.
- 06
Prep the grill
Light the charcoal and wait until the coals are covered in white ash, indicating medium-high heat.
- 07
Grill the skewers
Place skewers on the grill. Cook for 3 to 4 minutes per side, turning once, until charred outside and medium inside.
- 08
Rest and serve
Transfer skewers to a warm plate. Let rest for 5 minutes before serving with lemon wedges on the side.
Pro tips
- ✦Remove all white connective tissue for tenderness.
- ✦Soak wooden skewers for 30 minutes if not using metal.
- ✦Grill over direct high heat for a quick sear.
- ✦Do not overcook; heart is best when medium-rare to medium.
Substitutions
- beef heart → lamb heart (similar texture, stronger flavor)
Storage
Store in an airtight container in the refrigerator for up to 3 days. Freezes well in portioned containers for up to 2 months; thaw overnight in the fridge before reheating.
What to serve with it
- Grilled piquillo peppers
- Crusty Spanish bread
- Dry Spanish red wine (Rioja)
- Simple green salad
FAQ
Can I use chicken instead of beef heart?+
Chicken hearts are smaller; use double the quantity and grill for less time, about 5-7 minutes.
How do I clean the beef heart?+
Rinse under cold water, remove the outer membrane and any large blood vessels or fat with a sharp knife.
