Accepted liver steak: tips for succulent and soft meat

Accepted liver steak: tips for succulent and soft meat

The hepatic steak with onion is that classic that divides opinions, but those who like know how delicious it can, especially when it is in the right point! Rich in iron and well present in the daily life of the Brazilians, the secret of this flesh is in preparation.

If you tried to do it at home and the result was dry or hard, calm! With some simple tips, you can guarantee a soft and tasty liver steak with that homemade season that everyone loves.

Take a look at the suggestions to do it well:

Tips to make your liver soft




1. Season to taste

Start with the bases: season the steaks as you would do with any other meat. You can use garlic, black pepper, herbs or spices you already know. Remember, the important thing is to make the flavor just before taking the pan.

2. Let Marine be once

To highlight the taste and help with the consistency, it is worth letting marine meat with a drizzle of olive oil for at least 2 hours in the refrigerator. Cover the container with lid or plastic movies: this helps the meat to better absorb spices and become softer during frying.

3. Use the milk to soften

Although it seems unusual, milk is a great trick to soften the strong flavor of the liver and make it much softer. After the marinated, mix about 4 tablespoons of milk for each 500 g of meat and let yourself be rest for 30 minutes from the refrigerator. This also helps meat at room temperature, which avoids loss of juices during preparation.

During frying, remove excess milk, heat the well of olive oil and correct the salt if necessary. Serve with the gold onion at the top and that’s it: a simple meal, full of flavor and with that special touch!

Source: Terra

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