There's little real danger from nutrient over-dose from offal except in a few isolated cases.
One of these cases is vitamin A, which you could actually accumulate in toxic doses, as has already been pointed out. My first suggestion would be to switch from beef to chicken livers. This will switch your vitamin A intake from 17,000IU to 11,000IU at a stroke. The second thing would be to make sure you're getting lots of vitamin D, which protects against vitamin A toxicity (arguably, vitamin A toxicity is really just an inbalance between A and D). I eat chicken liver 1-2 times a week without a problem and have a little more than 5,000IU vitamin D per day (i.e. 5000IU supplement, plus highly infrequent sun, plus eggs and fish). The main thing, of course, is to limit the liver in your diet to somewhere in this region. Or, if you've been over-dosing for a while, cut back even more for an extended period, since chronic toxicity is determined by accummulation in fat. You certainly wouldn't have been getting 16,000IU of vitamin A per day unless you were eating liver every day (or including harmless beta-carote- you can ignore those 15,000IU per 100g- from kale). Beef kidney contains 1400IU per 100g, which is appreciable, but not going to lead to toxicity and heart is usually virtually the same as muscle meat.
One other area where toxicity is plausible from offal would be selenium, which I doubt you would be in significant danger from, but which can cause a few nasty symptoms.
Perhaps another way in which you could reduce risk and costs would be to eat less meat in general? A lot of paleos eat more meat (protein) than they strictly need (which is a very sating, if not optimally healthy way to produce a bit of glucose). Arguably people only need about a gram of protein per kilogram of target bodyweight +/- 10% depending on build and ignoring exercise (1.2-1.7g/kg is cited as sufficient when you are exercising). It's the protein component of the meat that you're paying for and which contains all these micronutrients. Tallow or butter cost virtually nothing and contain next to no micronutrients.
On the general point, I see no wider paleo reason to object to eating exclusively offal for meat, especially if you're eating a variety. If you were eating muscle meat to the exclusion of offal you would indeed be at risk for micronutrient deficiency, but there's no reason apart from an overzealous paleo precautionary principle to think that eating only offal for meat would be dangerous, there's insufficient biochemical difference between offal meat and muscle meat. Meat of any sort is certainly superior (in cost and nutrition) to egg protein (yolks are probably a net good, but watch out for the omega 6). I'd say that an exclusively offal based diet is going to be healthier than a predominantly muscle meat diet in almost all cases.