Instructions

1. Wash the beef liver off thoroughly under cold, running water. Pat it thoroughly dry with paper towels.

2. Place the liver on a cutting board. Use the tip of a paring knife to loosen the membrane that covers the meat. Pull the membrane off with your fingers. Trim off any veins or excess fat from the membrane.

3. Cut the liver into steak-shaped slices, about 1/2 inch to 1 inch thick. Cube the meat, alternatively, into 1-inch squares and skewer them on metal or wood skewers.

4. Place the liver steaks into a large, zippered freezer bag, or the skewered liver in an even layer into a large, shallow baking dish. Add milk, which, according to the Canadian Living Test Kitchen, removes the strong flavor from liver, or marinade to add flavor, to the bag or dish. Try a marinade of olive oil, vinegar, sugar, chopped garlic, salt and ground pepper. Use about 1 cup of marinade or milk per pound of liver.

5. Zip up the bag or cover the dish in foil. Allow the liver to marinate overnight in the refrigerator.

6. Prepare a grill for direct grilling. Preheat a gas grill to medium-high heat, or have your charcoals white-hot in an even layer.

7. Apply some olive oil to the grill grates in a thin layer with a heat-proof brush. Remove the liver from the milk or marinade, shaking off the excess, and place on the grill.

8. Grill the liver for about 3 minutes on the first side, or until it starts to get brown and slightly charred. Flip the liver over with tongs and grill for about 3 minutes on the other side. Do not overcook, or the liver will become tough. Check for an internal temperature of 160 degrees Fahrenheit.

9. Remove the liver from the grill. Let it rest for about 10 minutes before serving.