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Grilled red wine liver

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Ingredients for 2 servings:

  • 300 g beef liver(s)
  • ½ liter red wine
  • 1 clove(s) garlic, sliced
  • 2 sprigs rosemary
  • 1 sprig(s) of thyme
  • 4 tbsp extra virgin olive oil
  • 1 pinch of chili powder
  • 1 pinch(s) of salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 4 minutes; Total time approx. 2 hours 19 minutes

Combine the red wine, sliced ​​garlic, rosemary, and thyme in a bowl. Rinse the liver under cold running water and pat dry. Cut into approximately 1.5 cm thick slices and place in the red wine for 2 hours. Then remove from the red wine, pat dry, and season with chili powder and pepper. Brush with olive oil and grill for 2 minutes on each side. After grilling, season with salt and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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