Grilled Liver Recipe

Liver is an organ meat, so its flavor is usually rich and intense. Beef liver from calves is the most palatable meat because the flavors have less time to intensify. When you prepare this dish, marinate beef liver before cooking it. By marinating it, the meat will be more tender and the flavors will mellow. Please do not say YAK before you make and taste this liver dish.

The best Grilled beef liver and easy to make

Grilled Beef Liver πŸ”—

This grilled beef liver is so delicious. If you love organ meat, you must give this a try!

Prep: 10min

Total: 17min

Serving Size: 1 serving

Nutrition Facts: calories 315 kcal, Carbohydrate 4 g, Protein 19 g, Fat 25 g, Saturated Fat 4 g, Cholesterol 249 mg, Sodium 528 mg, Sugar 1 g, servingSize 1 serving


  • 1 lb beef liver (cut into thin slices)
  • Β½ cup olive oil
  • 1 clove garlic (crushed)
  • 1 tbsp fresh mint (finely chopped)
  • 1 tsp salt
  • ΒΌ tsp black pepper (freshly ground)


  1. Preheat a large grill pan over medium-high heat.
  2. Rinse the liver thoroughly under cold running water. Make sure to wash out all the blood traces. Pat dry with a paper towel. Using a sharp knife, remove all tough veins, if any. Cut crosswise into thin slices.
  3. In a small bowl, combine olive oil with crushed garlic, mint, salt, and pepper. Mix until well incorporated. Generously brush the liver slices with this mixture and grill for 5-7 minutes on each side.
  4. Enjoy!


Is grilled beef liver healthy?

Gram for gram, beef liver is probably the most nutrient-dense food on earth, containing significant amounts of vitamin B12, copper, and many other crucial nutrients. Beef liver is also one of the healthiest and tastiest meats you can eat when prepared properly.

How can I make my liver taste good?

Some people think that liver tastes bitter or gamey; however, soaking it in milk for 1-2 hours prior to cooking removes much of the bitter taste, making it the secret to making good liver and onions.

How is liver supposed to be cooked?

Use a food thermometer to check the internal temperature of the largest liver in the batch. SautΓ© livers for at least 5 minutes or until an internal temperature of >70Β°C has been reached and maintained for 2-3 minutes. Livers should be cooked until they are no longer bloody in the core.

Why do you soak liver in milk?

A crucial step in removing the bitter flavor from the liver is to soak it in milk for 30 to 60 minutes. After generously seasoning the liver with salt and pepper, set it out at room temperature while you prepare the other ingredients.

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