This is liver and onions Panama style, where the liver is pounded thin, glazed teriyaki style, and the onions still have some texture. My beef liver steak lunch in Panama was served with salad and a choice of patacones or yucca fries. Serves 2.
- 1 small onion, peeled and sliced into rings
- 1 tbsp olive oil
- 2 slices beef liver, approx 4oz each
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp lemon juice
- freshly ground black pepper
1) Sauté onion rings in olive oil until softened but still al dente. Remove from pan and reserve.
2) Meanwhile, place liver slices between two layers of plastic wrap and pound thin with a rolling pin.
3) To pan add the soy sauce, sugar, lemon juice, and a few grinds of black pepper. Turn heat to medium-high.
4) Unwrap liver slices and sauté in the above mixture for about 2 minutes per side. When red juices rise to the surface, turn slice over for 30 seconds or so. When no more red surface juices are visible, the liver is properly cooked. The pan juices will reduce, caramelize, and glaze the liver.
5) For a delicious gravy, remove the liver from the pan and add a few tablespoons of water. Stir. Taste for seasoning and add more lemon juice if desired.
6) Spoon sauce onto plate, place liver on top, and garnish liberally with onion rings.