Classic Grilled Beef Liver with Onions
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
- Rinse the liver slices under cold water and pat them dry with a paper towel.
- Place the liver in a bowl and cover it with milk or buttermilk. Soak for at least 30 minutes to reduce its strong flavor.
Marinate the Liver
- After soaking, remove the liver slices from the milk and pat dry.
- In a separate bowl, mix olive oil, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper.
- Coat the liver slices in the marinade and let them sit for 15 minutes while you prepare the onions.
Caramelize the Onions
- Heat butter and olive oil in a cast-iron skillet over medium heat.
- Add the sliced onions and sprinkle with a pinch of salt and sugar. Stir to coat.
- Cook the onions slowly, stirring occasionally, for 15-20 minutes until golden and caramelized.
Grill the Liver
- Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
- 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
- Transfer the liver to a plate and top with the caramelized onions.
- Serve immediately with your favorite sides.