Learn how to make a onion liver steak tender, juicy, and full of flavor. Step-by-step recipe, preparation tips, side dishes, and much more!
Introduction
O onion liver steak is a classic of Brazilian cuisine, a simple, nutritious, and flavorful dish. Although it divides opinions, when prepared correctly, liver can become a delicious and surprising meal. In this article, we will reveal all the secrets for you to prepare a onion liver steak perfect one, from selecting the ingredients to the ideal cooking point. Additionally, you will find seasoning tips, side dishes, and recipe variations. Get ready to discover the authentic flavor of this delicacy!
Selecting the Best Ingredients
The first step for an onion liver steak unforgettable meal is choosing the ingredients. Always opt for fresh and high-quality ingredients, as this will make all the difference in the final result.
- Liver: The main ingredient! You can choose between beef liver or chicken liver. Beef liver has a stronger and more pronounced flavor, while chicken liver is milder and more delicate. Regardless of your choice, make sure the liver is fresh, with a shiny dark red color (for beef) or light pink (for chicken), firm texture, and no strong or unpleasant odor.
- Onions: Onions are essential for the sweet flavor and caramelized texture that complement the liver. Prefer good-quality onions that are firm and without sprouts. Red or white onions are great options for this recipe.
- Olive Oil or Butter: You can use extra virgin olive oil or unsalted butter to sauté the onions and grill the liver. The choice between the two will depend on your palate. Olive oil provides a lighter, fruity flavor, while butter adds creaminess and a richer taste.
- Seasonings: Salt and freshly ground black pepper are the basic and indispensable seasonings. However, you can add other seasonings to give a special touch to your dish, such as chopped garlic, bay leaf, cumin, paprika, oregano, or fresh herbs (parsley, chives, thyme, rosemary).
- Lemon (optional): Some people like to add a touch of acidity to the liver by squeezing some lemon juice over the steaks before or after grilling.
Preparing the Liver: Tips for a Perfect Result
Before starting to cook, it’s important to prepare the liver properly. Follow these tips to ensure a tender and tasty result:
- Cleaning: Thoroughly wash the liver steaks under running water and remove any membrane or thicker skin that may be present. Dry them well with paper towels.
- Cuts: Make light “X” shaped cuts on the thickest parts of the liver. This helps prevent shrinkage during cooking and ensures even cooking.
- Thickness: The ideal thickness for liver steaks is about 1 to 1.5 cm. Very thin steaks can dry out easily, while very thick ones may remain raw inside.
- Room Temperature: Leave the liver steaks at room temperature for about 20 to 30 minutes before cooking. This helps ensure even cooking and prevents the meat from becoming tough.
- Marinade (optional): You can marinate the liver steaks for about 30 minutes in a mixture of milk, lemon juice, vinegar, or red wine. The marinade helps tenderize the meat and soften the liver’s flavor. If you choose to marinate, dry the steaks well before grilling.
The Art of Caramelizing Onions: The Secret of Flavor
Caramelized onions are a fundamental element of the onion liver steak. They add sweetness, texture, and an irresistible flavor to the dish. Here’s how to prepare perfect caramelized onions:
- Slice the onions: Cut the onions into thin rings or half moons of uniform thickness.
- Choose the right pan: Use a large, heavy-bottomed skillet to ensure the onions have enough space to cook evenly.
- Low heat and patience: Heat a drizzle of olive oil or a bit of butter in the skillet over low heat. Add the onions and season with a pinch of salt. The secret to caramelizing onions is cooking them slowly over low heat, stirring occasionally. This process may take 30 to 45 minutes, but the result is worth it!
- Stir occasionally: Stir the onions now and then to prevent them from sticking to the pan and burning.
- Golden and tender: The onions will be ready when golden, tender, and with a sweet aroma. If desired, add a teaspoon of brown sugar or honey in the last minutes of cooking to enhance the caramelization.
Cooking the Perfect Liver: Time and Temperature
It’s time to cook the liver! Follow these tips to get a tender, juicy steak cooked just right:
- Heat the skillet: Use a non-stick, heavy-bottomed skillet and heat it over medium-high heat with a drizzle of olive oil or a bit of butter.
- Dry the steaks: If you marinated the liver, dry the steaks well with paper towels before placing them on the skillet. Excess moisture prevents the meat from browning properly.
- Don’t overcrowd the skillet: Place the liver steaks in the hot skillet, leaving space between them. Cook in batches if necessary to ensure each steak browns evenly.
- Cooking time: Cooking time varies depending on the thickness of the steaks and desired doneness. For steaks about 1 to 1.5 cm thick, cook for about 2 to 3 minutes per side for medium rare, or 3 to 4 minutes per side for well done.
- Avoid overcooking: Liver becomes tough and dry if overcooked. Ideally, it should be slightly pink inside to keep it tender and juicy.
- Use a thermometer (optional): If you have a cooking thermometer, insert it into the thickest part of the steak. The internal temperature should reach 63-65°C for medium rare and 70-75°C for well done.
Assembling the Dish: Onion Liver Steak
With the liver cooked to the perfect point and the onions caramelized, it’s time to assemble the dish. Here are some suggestions:
- Arrange the onions: Place a generous portion of caramelized onions on a plate.
- Add the liver steak: Place the liver steak over the onions.
- Finish with sauce (optional): If desired, use the drippings from the skillet where the liver was grilled to make a quick sauce. Add some beef broth, red wine, or water to the skillet and scrape the bottom to release the residues. Let it reduce for a few minutes until a thick sauce forms. Drizzle the sauce over the liver steak.
- Garnish and serve: Garnish with chopped fresh parsley and serve immediately.
Ideal Side Dishes for Onion Liver Steak
O onion liver steak is a versatile dish that pairs well with various side dishes. Here are some suggestions for a complete and delicious meal:
- Fluffy white rice: A classic that never disappoints.
- Creamy mashed potatoes: The soft texture of the mash contrasts perfectly with the liver and onions.
- Crispy fries: A more indulgent but irresistible option.
- Farofa: A well-seasoned farofa adds crunch and flavor to the dish.
- Sautéed or grilled vegetables: Green beans, broccoli, carrots, zucchini, or cauliflower are great options.
- Green salad: A fresh salad with green leaves, tomato, and a light dressing helps balance the dish.
- Bahian-style cornmeal mush (Angu à baiana): A traditional and tasty option, especially in Northeastern cuisine.
Storage and Reuse Tips
If you have leftover onion liver steak, you can store it in the refrigerator for up to 2 days in an airtight container. When reheating, do so over low heat to avoid drying out the liver. Onion liver steak can also be reused in other ways:
- Stew: Chop the liver and onions into smaller pieces and sauté with a bit of beef broth or water. Serve with rice, beans, and farofa.
- Sandwich: Place sliced onion liver steak in a French roll with lettuce, tomato, and mayonnaise.
- Filling for pies and casseroles: Use onion liver steak as a filling for savory pies and casseroles.
- Omelet or scrambled eggs: Add chopped onion liver steak to beaten eggs for a fortified omelet or scrambled eggs.
Various Liver Recipes: Exploring New Flavors
Besides the classic onion liver steak, you can use liver in several other recipes:
- Liver strips: Cut the liver into thin strips, season, and fry quickly over high heat. Serve as a snack or side dish.
- Breaded liver: Coat liver steaks in flour, egg, and bread crumbs and fry until golden.
- Liver pâté: Cook the liver with onion, garlic, and seasonings, blend in a blender or food processor until smooth and season to taste. Serve with toasts or bread.
- Liver stew: Cook diced liver with vegetables, beef broth, and seasonings until tender.
- Liver with jiló: A typical dish from Minas Gerais cuisine combining the strong flavor of liver with the bitterness of jiló.
Conclusion
O onion liver steak is a classic, flavorful, and nutritious recipe that deserves to be rediscovered. With the tips and techniques we shared, you will be able to prepare a tender, juicy, and flavorful liver that will surely please even the most discerning palates. Remember to choose fresh ingredients, prepare the liver carefully, slowly caramelize the onions, and cook the liver to the right point. With a bit of practice, you will become a master in the art of preparing an onion liver steak unforgettable meal! Try it and enjoy your meal!
Image Source: recipe-cookbook
