🐮 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.