Beef liver is packed with nutrients including folic acid; vitamins A, B12, C, D, E and K; and the minerals iron, copper and zinc. Like other organ meats, liver is much higher in nutrients than muscle meats. Many palates are not accustomed to the taste of beef liver, but it is delicious when properly cooked. The flavor is distinct and strong, with a soft texture. Grill beef liver to achieve a smoky, charred crust and tender center.
Things You'll Need
- Paper towels
- Cutting board
- Small paring knife
- Wood or metal skewers (optional)
- Large zippered plastic freezer bag or shallow baking dish and foil
- Milk or marinade
- Grill with very clean grates
- Olive oil
- Grill oil brush
- Tongs or other appropriate tool for turning
Wash the beef liver off thoroughly under cold, running water. Pat it thoroughly dry with paper towels.
Place the liver on a cutting board. Use the tip of a paring knife to loosen the membrane that covers the meat. Pull the membrane off with your fingers. Trim off any veins or excess fat from the membrane.
Cut the liver into steak-shaped slices, about 1/2 inch to 1 inch thick. Cube the meat, alternatively, into 1-inch squares and skewer them on metal or wood skewers.
Place the liver steaks into a large, zippered freezer bag, or the skewered liver in an even layer into a large, shallow baking dish. Add milk, which, according to the Canadian Living Test Kitchen, removes the strong flavor from liver, or marinade to add flavor, to the bag or dish. Try a marinade of olive oil, vinegar, sugar, chopped garlic, salt and ground pepper. Use about 1 cup of marinade or milk per pound of liver.
Zip up the bag or cover the dish in foil. Allow the liver to marinate overnight in the refrigerator.
Prepare a grill for direct grilling. Preheat a gas grill to medium-high heat, or have your charcoals white-hot in an even layer.
Apply some olive oil to the grill grates in a thin layer with a heat-proof brush. Remove the liver from the milk or marinade, shaking off the excess, and place on the grill.
Grill the liver for about 3 minutes on the first side, or until it starts to get brown and slightly charred. Flip the liver over with tongs and grill for about 3 minutes on the other side. Do not overcook, or the liver will become tough. Check for an internal temperature of 160 degrees Fahrenheit.
Remove the liver from the grill. Let it rest for about 10 minutes before serving.
Tips & Warnings
- Liver is great served with a topping of sauteed bacon and onions.
- Shop for liver that has a bright color and moist surface. Check for a fresh, clean smell.
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