Marinated and Fried Beef Liver Steaks
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| Marinated and Fried Beef Liver Steaks (Paleo, Keto, Gluten-Free) |
When you find the perfect way to eat liver, you´ll fall in love with it, and it helps your health up with all the nutrient profile it has. Always try to buy it pasture-raised, and organic is the best.
Any liver has a strong smell and taste to blood, no all persons could be tolerated, but you can find some tricks to mask the taste. I like most beef liver, but I like too of chicken, the one I like the least is the pig, but I can eat all of them.
Sometimes it is difficult to find it, I think the best way is to go directly to the nearby farms, buy the meat we want, and take advantage to buy fresh liver, you can ask them to cut, slice into steaks or chunks, and to clean it because it has a thin skin on the outside that then shrinks when cooked.
Nowadays it´s sold, fresh, canned, dehydrated, and even into pills. It´s a good source of healthy nutrients: is high in protein, vitamins A, B1, B2, B3, B5, B6, B7, B9, B12, C, D, K, and minerals: iron, zinc, magnesium, zinc, calcium, iodine, sodium, phosphorus, selenium, also is low in calories and fat, but high in cholesterol, and purine (a crystalline compound that can form uric acid on oxidation).
The liver has excellent properties:
I think the best way to cook it is marinated for some hours before, or overnight, to eliminate the strong taste of blood and the smell. Here the tricks that come from my family, and what I have learned over the years.
Some people boil it a few minutes, to remove a little excess blood, and coagulate a little, I'm not a fan of doing this with any meat, I believe that in the water are escaping vitamins and minerals that are indispensable for our well being.
Another thing to remember, when you have it defrosted, put it before the marinade in some paper towel to absorb the excess blood in it, then you are ready to marinate or cook them.
When the liquid of wine and milk has gone, add the other part of the sliced onion and green pepper, turn upside down, and wait for them to be caramelized.
Don´t over fry them because they become hard. I have never counted the time but I think it`s about 3-4 minutes for each side and it depends on the thickness they have, they will be pink in the center.
Enjoy with salad, quinoa, rice, mashed potatoes or cauliflower, sweet potatoes, plantains, etc.
Note: I will update with other recipes.
Remember that "Your body is a temple, but only if you treat it as one". Astrid Alauda.
If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! 💗
Sometimes it is difficult to find it, I think the best way is to go directly to the nearby farms, buy the meat we want, and take advantage to buy fresh liver, you can ask them to cut, slice into steaks or chunks, and to clean it because it has a thin skin on the outside that then shrinks when cooked.
Nowadays it´s sold, fresh, canned, dehydrated, and even into pills. It´s a good source of healthy nutrients: is high in protein, vitamins A, B1, B2, B3, B5, B6, B7, B9, B12, C, D, K, and minerals: iron, zinc, magnesium, zinc, calcium, iodine, sodium, phosphorus, selenium, also is low in calories and fat, but high in cholesterol, and purine (a crystalline compound that can form uric acid on oxidation).
The liver has excellent properties:
- Aids anemia issues.
- Improves vision and brain functions.
- Reduces feelings of hunger.
- Recommendable use during lactation, and pregnancy.
- Decreases infertility problems.
- Regulates functions of the body.
- Supports strong muscles.
I think the best way to cook it is marinated for some hours before, or overnight, to eliminate the strong taste of blood and the smell. Here the tricks that come from my family, and what I have learned over the years.
There is a well know Italian recipe, that you can add wine, onions, and sweet green peppers, and fry it in steaks or chunks, but there are others excellent too that combined it with apples, onions, orange juice, sour orange, vinegar, soaked in milk, reduction of wine, first marinated and breaded with some gluten-free or paleo flours, etc. You can play with it until you reach the best way you can tolerate and eat it.
Some people boil it a few minutes, to remove a little excess blood, and coagulate a little, I'm not a fan of doing this with any meat, I believe that in the water are escaping vitamins and minerals that are indispensable for our well being.
Another thing to remember, when you have it defrosted, put it before the marinade in some paper towel to absorb the excess blood in it, then you are ready to marinate or cook them.
MARINATED AND FRIED BEEF LIVER STEAKS
In a skillet to a medium-high temperature, melt the oil, throw the steaks with all the marinate. Let evaporate the liquid.
Preparation Time: 5 min
Cooking Time: 5-8 min
Total Time: 13 min
Cooking Time: 5-8 min
Total Time: 13 min
The recipe makes 4 servings
Ingredients:
- 1 pound of liver steaks or chunks
- 1/3 cup dry red wine or white
- 1/4 cup milk or cream of your choice (coconut, almond cashew, etc)
- 1 tablespoon of honey or coconut sugar
- 1/2 teaspoon of salt
- Dash of ground black pepper
- 2 garlic cloves minced
- 1 medium onion sliced
- 1 teaspoon of oregano or the combination of 1/2 tsp oregano and 1/2 tsp Italian seasoning.
- 1 big green pepper sliced (can be red or combined, but green it´s better). If you don´t want or tolerated leave it out).
- 2-3 tablespoons of coconut oil, avocado oil, lard, or your choice.
- 1 tablespoon of fresh, chives and parsley leaves for garnish, chopped (optional)
Instructions:
Dust the steaks with salt and ground pepper.
Whisk the milk, wine, and honey, and oregano, and throw over the steaks.
Distribute evenly the minced garlic cloves, half of the sliced onion, and green pepper. Reserve the other parts of onion and green pepper until almost the end of cooking.
Take it to the fridge, at least 1-2 hours before you want to cook them, better overnight, so they will be marinated correctly.
Whisk the milk, wine, and honey, and oregano, and throw over the steaks.
Distribute evenly the minced garlic cloves, half of the sliced onion, and green pepper. Reserve the other parts of onion and green pepper until almost the end of cooking.
Take it to the fridge, at least 1-2 hours before you want to cook them, better overnight, so they will be marinated correctly.
When the liquid of wine and milk has gone, add the other part of the sliced onion and green pepper, turn upside down, and wait for them to be caramelized.
Don´t over fry them because they become hard. I have never counted the time but I think it`s about 3-4 minutes for each side and it depends on the thickness they have, they will be pink in the center.
Enjoy with salad, quinoa, rice, mashed potatoes or cauliflower, sweet potatoes, plantains, etc.
Note: I will update with other recipes.
Remember that "Your body is a temple, but only if you treat it as one". Astrid Alauda.
If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! 💗
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