Classic Grilled Beef Liver with Onions: An Updated Take on a Timeless Recipe

Loved by many for its nutrient-packed profile, beef liver is a classic comfort food that pairs beautifully with onions’ natural sweetness. This grilled beef liver with onions dish, while simple, is elevated with a quick marinade to tenderize the liver and add depth. If you’re looking to enjoy this often-underrated cut of meat, this recipe will have you savoring every bite.

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Classic Grilled Beef Liver with Onions

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Soak the Liver 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine American, Caribbean, French, German, Middle Eastern, North African

Servings 4

Equipment

• Knife and Cutting Board
• Grill or grill pan
• Tongs
• Cast-iron skillet optional, for onions
• Knife and cutting board

Ingredients

  

For the Liver and Marinade

• 1 lb beef liver sliced into ½-inch thick pieces
• ½ cup milk or buttermilk for soaking
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste

For the Onions

• 2 large yellow onions thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• ½ tsp sugar optional, for sweeter onions
• Salt and pepper to taste

Instructions

 

Prep the Liver

1. Rinse the liver slices under cold water and pat them dry with a paper towel.
2. Place the liver in a bowl and cover it with milk or buttermilk. Soak for at least 30 minutes to reduce its strong flavor.
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Marinate the Liver

1. After soaking, remove the liver slices from the milk and pat dry.
2. In a separate bowl, mix olive oil, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper.
3. Coat the liver slices in the marinade and let them sit for 15 minutes while you prepare the onions.

Caramelize the Onions

1. Heat butter and olive oil in a cast-iron skillet over medium heat.
2. Add the sliced onions and sprinkle with a pinch of salt and sugar. Stir to coat.
3. Cook the onions slowly, stirring occasionally, for 15-20 minutes until golden and caramelized.
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Grill the Liver

1. Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
2. Place the liver slices on the grill and cook for 2-3 minutes per side. Avoid overcooking to ensure that the beef remains tender.

Combine and Serve

1. Transfer the liver to a plate and top with the caramelized onions.
2. Serve immediately with your favorite sides.

Perfect Pairings

Grilled beef liver pairs beautifully with creamy mashed potatoes, buttered green beans, or a fresh arugula salad. For a comforting twist, serve with a slice of crusty bread to soak up any juices. A glass of dry red wine, like a Cabernet Sauvignon, adds a touch of sophistication to the meal.

FAQs

1. What type of liver should I use?

Beef liver is a classic choice for this dish due to its robust flavor. If you're new to cooking liver, consider veal liver for a milder taste and softer texture.

2. Can I skip the soaking step?

While optional, soaking the liver in milk or buttermilk helps reduce its metallic taste and makes it more palatable, especially for those who are sensitive to its stronger flavor.

3. How do I avoid overcooking liver?

Liver cooks quickly! Only grill each slide for 2-3 minutes per side. Overcooked liver can become tough and grainy.

4. Can I substitute onions with another topping?

Absolutely! Mushrooms sautéed in butter or a tangy balsamic reduction are excellent alternatives to caramelized onions.