Beef Liver in Lime Sauce
Liver may not be everyone’s first choice when making a meal—especially for those who watched a certain cartoon character struggle through his fear of liver and onions growing up. However, we encourage you to give this recipe a shot if you’ve never tried it before. We simmer broiled beef liver in a savory tomato mixture and fold in a creamy lime sauce to ensure this dish is packed with flavor.
Not only can liver make for a tasty dish, but it’s also rich in nutrients. Like many organ meats, it offers several nutritional benefits, but liver especially is packed with vitamin A, iron, and folate—which can help with cellular health, production, and repair.1–3 One caveat is that liver can be so rich in vitamin A that eating too much may lead to toxicity, but as long as you’re eating no more than two 4-ounce servings a week you shouldn’t worry.
In addition, organ meats (except for marrow and brains) of commercially produced animals are quite lean and excellent sources of protein. However, the liver and kidneys, which cleanse and detoxify the animal’s body, frequently contain high concentrations of environmental contaminants.
We recommend eating calf’s liver because virtually all calves slaughtered in the United States haven’t found their way to the toxic feedlot environment; all are pasture fed. If you can’t find calf’s liver, any pasture-raised, grass-fed, or organic beef liver is also the best choice.
TIPS:
- Serve over steamed fresh vegetables to complete the meal.
- If you can’t find pecan nut flour at the store, almond flour makes a great substitute.
Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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References
- (2019, April 1). Beef, variety meats and by-products, liver, raw. FoodData Central; U.S. Department of Agriculture. https://fdc.nal.usda.gov/food-details/169451/nutrients
- National Institutes of Health. (2023). Office of Dietary Supplements – Vitamin A. Nih.gov; National Institutes of Health. https://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/
Recipe adapted from The Paleo Diet for Athletes by Loren Cordain and Joe Friel.
Beef Liver in Lime Sauce
- Recipe by:
- Serves: 6
- Meal: Dinner
- Serves: 6
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Ingredients
1 lb beef liver, sliced ⅜ʺ thick
1 clove garlic, slivered
1/2 tsp cumin
Black pepper, to taste
2 tbsp salt-free tomato sauce
2 tbsp olive oil
2 tbsp water, plus more for braising
2 tbsp lime juice
1 1/2 tbsp pecan nut flour
Directions
Preheat oven broiler. Broil liver on both sides until lightly browned but not fully cooked, about 10 minutes. Cut into 1-inch squares.
Heat a skillet over low heat and add liver, garlic, cumin, and as much pepper as you like. Add tomato sauce and olive oil and cover with water. Bring to a boil and simmer.
In a bowl, mix lime juice, pecan flour, and 2 tablespoons water until mixture is the texture of soft custard.
In a small saucepan over medium heat, pour sauce and stir until smooth. Fold into skillet with liver and simmer 5 minutes longer.
