🐮 Liver Power Plate
Beef liver sealed and gently finished with blistered onions, peppers, and tomato — topped with a fried egg, served with toasted yuca sticks and a fresh salad.
📝 Ingredients (serves 2)
For the liver and topping:
300–400 g beef liver, cleaned and sliced
1 large onion, sliced
2 small bell pepper, sliced (1 reed and 1 green)
2 ripe tomatoes, chopped
2 garlic clove, minced
Olive oil
Salt and black pepper to taste
2 eggs
For the yuca sticks:
1 large yuca (cassava), peeled and cut into sticks
Olive oil
Salt to taste
For the salad:
2 handfuls of lettuce, chopped
1/2 carrot, grated
A bit of white or purple cabbage, finely sliced
A few green or black olives
Olive oil and lemon juice, to dress
Salt to taste
🍳 Instructions
1. Boil the yuca
Place the yuca sticks in a pot with salted water.
Boil for 15–20 minutes until just tender (but not falling apart).
Drain and let them cool slightly.
2. Roast or air-fry the yuca
Preheat the oven to 200°C (390°F), or use an air fryer at the same temp.
Toss the yuca sticks with olive oil and salt.
Bake or air-fry for 15–20 minutes until golden and crispy on the edges, flipping halfway through.
3. Seal the liver
Heat a drizzle of olive oil in a pan over medium-high heat.
Sear the liver slices for 30–45 seconds per side, just enough to brown the surface.
Remove and set aside — they’ll finish cooking later with the vegetables.
4. Sauté the vegetables
In the same pan, add a little more olive oil if needed.
Sauté the onion and bell pepper strips over medium-high heat until they’re slightly blistered but still crisp, about 4–5 minutes.
Add the tomato and garlic, stir, and cook for 2 more minutes.
5. Finish the liver
Return the sealed liver slices to the pan with the vegetables.
Stir gently and cook for 1–2 minutes, just until the liver is medium-soft and coated in the warm vegetable mix.
Taste and adjust salt and pepper.
6. Fry the eggs
In a small pan with olive oil, fry the eggs to your preferred doneness — soft yolk with crispy edges works great here.
7. Make the salad
Combine lettuce, cabbage, carrot, and olives in a bowl.
Dress with olive oil, lemon juice, and salt. Toss lightly to coat.
8. Plate and serve
Arrange the liver and vegetables on each plate and top with a fried egg and cilantro.
Add a side of toasted yuca sticks and the fresh salad.
Serve hot and enjoy the balance of soft, crisp, and vibrant.🌿 Kuisit Tip
🌿 Kuisit Tip
For best texture, cut the onions and peppers thick so they stay slightly crunchy when sautéed. And remember: liver is best medium or just-cooked — overcooking makes it tough, so keep the second cook short and finish it off with residual heat if needed.