1¼lb.liver steaksI like the steaks that are about ⅜ths of an inch thick
6black peppercorn kernels
3tbsp.canola or vegetable oil
Salt to taste
Grind the garlic cloves and black peppercorn kernels in your mortar. Add 1 tablespoon of water after you grind them to form a paste. Spread this paste onto the liver steaks, and season with salt. Set aside.
Heat the oil in a large skillet to medium heat, then add the onions and sauté very quickly for about 1-2 minutes. Set aside in a bowl.
Reduce the heat and add the liver steaks to the skillet. Cook for 4-5 minutes (depending on the thickness of the liver steaks) until the bottom sides turn a little brown around the edges, then flip to cook on the other side for 3 more minutes.
Return the onions to the skillet and stir. Keep cooking until the onions are slightly browned. Serve promptly and enjoy! I love to add some serrano peppers to the skillets while cooking the onions too. But that is a personal preference.
COOK’S EXTRA NOTES:
When cooking liver, there are usually no leftovers (at least in my house!), but if you ever do have leftover liver and onions, you can store it in the fridge for later. While you certainly can reheat it, Liver and Onions even tastes good when cool, especially in a sandwich!
Besides all the benefits that eating liver has, it is also a good option for certain diets, like low carb diets, the keto diet, and diets for diabetics.