HÍGADO EN BISTEC

beef liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner and pork liver is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but canola oil is more budget-friendly.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat choice while margarine is often cheaper.

hot sauce

🥗Healthier: salsa

💰Cheaper: ketchup

Salsa can provide similar flavor with less heat, while ketchup is often less expensive.

Remove the membrane from the beef liver and rinse it under cold water.

Soak the liver in a mixture of milk and salt overnight in the refrigerator to remove the strong odor.

After soaking, drain the liver and rinse it quickly to avoid losing color.

Season the liver with salt, garlic powder, and onion powder, about 1 teaspoon of each for 1 kilogram of liver, and let it marinate for at least 30 minutes.

Chop 2 small bell peppers into julienne strips and cut 4 small tomatoes into slices.

Slice 2 small onions into julienne strips and mince 3 cloves of garlic.

Heat olive oil in a skillet over high heat and sear the liver pieces for 5 minutes on each side.

Remove the liver from the skillet and set aside.

In the same skillet, add sliced onions and sauté until translucent.

Add minced garlic, bell peppers, and tomatoes, and sauté until they start to soften.

Add 3 tablespoons of soy sauce, 1/2 tablespoon of mustard, and 2 tablespoons of ketchup to the vegetable mixture.

Season with cumin and any additional seasoning for color.

Return the liver to the skillet, adding any juices it released, and cook for an additional 10-15 minutes, ensuring not to overcook the liver.

Cooking Techniques

Equipment Needed

Spice Level: