A lot of people ask me how to make liver steak. In this case I did liver in the form of comic strips because that’s how we like it at home, but the tip I’m going to teach you is for steaks also.
For leave the liver soft and without a strong taste you will do the following:
Season the liver your way. I particularly like to use mustard, Worcestershire sauce, salt and black pepper. Let the liver soak in the seasoning for at least 2 hours.
Remove from the fridge, add about 4 tablespoons of milk (for every 500g of liver), mix well and let it rest outside the fridge for half an hour. Don’t worry, this rest time is not enough to ruin your steaksat most they will reach room temperature, which is good to avoid losing too much liquid when they go into the pan.
It may seem strange but milk makes it super soft and take away all that strong taste and smell.
When frying, I remove excess milk from the liver and discard it, grease the frying pan with olive oil and let it heat up well before placing the liver in it. As some of the seasoning comes out with the discarded milk, I add a little more salt during preparation and when the liver is almost cooked I add mustard (about 2 spoons for every half kilo). Mustard and liver go great together!
It’s delicious! Accompanied by creamed corn and brown rice!
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