Tan – Thick-Cut Beef Tongue
Thick-cut tongue scored and grilled with nothing but salt, pepper, and sesame oil delivers the full, dense pleasure of this prized cut.
Ingredients
| 1 lb (450g) | beef tongue, peeled and sliced 1/3 inch (8mm) thick | |
| 1 teaspoon | 5 ml | coarse sea salt |
| 1/4 teaspoon | 1.3 ml | white pepper |
| 1 tablespoon | 15 ml | sesame oil |
| 1 | lemon, halved |
Instructions
- Slice peeled beef tongue to 1/3 inch (8mm) thickness. Score shallow crosshatch marks on both sides to help with heat penetration and prevent curling.
- Rub each slice with sesame oil, salt, and white pepper.
- Grill over medium-high heat for 2 to 3 minutes per side, pressing lightly once with a spatula. The center should remain slightly pink for the best texture.
- Squeeze fresh lemon over the slices just before serving.