moroccan

Grilled Beef Liver with Chermoula and Warm Tomato Salad

This grilled dish pairs beef liver, sliced with tomato, diced, garlic, minced and paprika. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety High protein Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

46 g Protein

19 g Carbohydrates

43 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

163g beef liver, sliced 408 kcal
18g olive oil 159 kcal
7g garlic, minced 10 kcal
2g paprika 6 kcal
1g ground cumin 4 kcal
10g cilantro, chopped 4 kcal
12g lemon juice 4 kcal
149g tomato, diced 27 kcal
81g onion, thinly sliced 32 kcal
20g water 0 kcal

Cooking instructions

beef liverolive oilgarlicpaprikaground cumincilantrolemon juice
Pat liver dry and slice into thin strips. In a bowl, mix olive oil, minced garlic, paprika, cumin, cilantro, lemon juice, and salt to make a chermoula.
beef liver
Toss liver with half the chermoula and marinate 10 minutes while you prep the salad.
beef liver
Heat a grill pan or skillet over high heat. Sear liver strips 60 to 90 seconds per side until browned but still tender inside.
tomatoonionwater
In the same pan, add tomato and onion with a splash of water. Cook 3 to 4 minutes until just softened.
beef liverlemon juicetomatoonion
Off heat, stir remaining chermoula into the warm tomato-onion mixture. Serve liver over the warm salad with any pan juices.