Grilled or Sautéed Liver

🍳 Beef liver quickly seared with onion, cumin and lemon, served fully cooked with fresh herbs.

Ingredients

• 🥩 600 g fresh beef liver, trimmed and cut into 1.5 cm slices
• 🧅 2 medium onions, sliced
• 🧄 2 garlic cloves, finely chopped
• 🫗 1 tablespoon vegetable oil
• 🌿 1 teaspoon ground cumin
• 🌶️ ½ teaspoon black pepper
• 🧂 ¾ teaspoon salt
• 🍋 1 tablespoon lemon juice
• 🌿 2 tablespoons chopped parsley or coriander
• 💧 2 tablespoons water, only if the pan sticks

Preparation

Keep the liver refrigerated until preparation. Trim with a clean knife, remove thick membranes and cut evenly. Do not rinse under running water.

Heat oil in a large pan over medium heat. Add onions and cook 6–8 min until soft and lightly golden. Add garlic and cumin for 30 seconds.

Move onions to the pan edges. Raise heat to medium-high and lay liver slices in one layer; cook in batches if needed.

Cook about 3–4 min per side depending on thickness, turning once. Liver must reach 71 °C at the center on a clean food thermometer; continue briefly if needed. Color alone does not guarantee safety.

Return all pieces to the pan, add salt and pepper and briefly mix with the onions. If sticking, add 2 tablespoons water and loosen the browned bits.

Remove from heat, add lemon and herbs, and rest 2 min. Serve immediately on a clean plate; prolonged cooking dries liver.