Liver Steak Recipe

Liver Steak is marinated fried liver in soy sauce, lemon, and onion sauce. The method of cooking this dish is similar to that of Bistek tagalog.

Some of us do not want to eat liver because of its gamy taste (that includes me when I was younger). I guess that the gamy taste that I experienced during my first try haunts me every time I see a liver dish. It was just only a few years ago that I learned to enjoy eating this because I learned some method that could reduce the unpleasant taste (just reduce, not eliminate). I also forced myself to eat liver for health reasons.

This recipe could reduce the gamy taste to help you enjoy the dish better.

Try this delicious Liver Steak recipe.

liver steak

Liver Steak Recipe

Ingredients

  • 1 lb Liver (pig’s or cow’s liver are best)
  • 2 medium sized onions, sliced thinly crosswise
  • 1 piece lemon (or 3-4 pieces calamansi)
  • 4 tbsp soy sauce
  • 3 tbsp garlic. minced (optional)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 tbsp cooking oil

Watch the cooking video

Cooking Procedure

  1. Marinate the liver in lemon juice, soy sauce, salt, and ground black pepper for a minimum of 1 hour
  2. Pour the cooking oil in a pan and apply heat
  3. Put-in the garlic and fry until color turns golden brown. Set aside.
  4. On the same pan with the remaining cooking oil, fry the both sides of the liver (do not over cook ) then set aside.
  5. Put the onions in the pan where the liver was fried and cook until texture becomes soft
  6. Add the marinade and simmer for 5 to 7 minutes or until sauce becomes thick
  7. Pour the sauce with onions over the fried liver and garnish with fried garlic
  8. Serve hot. Share and enjoy!

Number of servings (yield): 4

  
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Comments

  1. i’m not good cooking. but because of this website I’m really a really learn a lot…thanks you so much..

  2. First tried this with my husband, and loved it! It tasted better daw than what he had when he was little. He said it was cooked just right with the right texture ( not over cooked), and that the flavour added on makes eating liver so much a pleasure than just eating because it’s healthy. I just said to my British husband, “Well, iba talaga ang ‘lasang Pinoy.”

  3. thanks pls mag share kpa ng mrami pra mrmi pa akong m22nan

  4. Since you asked, I’m experimenting it right now. Will post it after a successful try Manang :)

  5. this is one of my favorite dish that my mom used to cook for us as kids!

  6. yum my favorite.. too bad I can’t have this right now. cholesterol acting up. next time…thanks for sharing

  7. oh, and I like pork the best! beef is too gamey for me…

  8. liver (pork, chicken and beef) is one I have too much access to, especially around September here, slaughtering season. I just reject them after years of trying to make use of them…I am the only one who really would eat them (and they are not my favorite anyway). So now I just get some, and my in-laws just cook the rest to feed to chicken layers (we also have chickens for eating).

    Now if only I can make them into sarsa ng lechon and process them, maybe I will keep them. But I do not know how to process them. I can try by using a pressure canner. Do you have a tested recipe for sarsa ng lechon using livers?

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