It is tempting to describe my current situation as something akin to being in the middle of a heat wave. And, with the very high humidity, the most inviting activity is to watch TV in an air-conditioned room. Yesterday was particularly bad. I didn’t want to cook although I did manage a lunch that Speedy devoured, one he had been requesting for ages. Liver steak. Perfectly cooked. Lightly charred outside, blushing pink inside. If you think that light and cold dishes are best for summer, you might want to read Does heat affect your taste and appetite? to read about how that idea may simply be the result of reinforcement from media.
Anyway, so lunch was great. Still, I only managed a few mouthfuls. The heat was excruciating. By four o’clock, I was hungry. But the idea of turning on the stove and bearing the heat was unthinkable. So, in an attempt to spend as little time in the kitchen as I possibly could yet still come up with a tasty and filling mid-afternoon snack, I made pizza bread. With SPAM. In the turbo broiler.
- 2 slices of beef liver (300 to 250 g.), half an inch thick (see notes below)
- juice of one lemon or lime
- 4 tbsps. of light soy sauce
- 2 onions, thinly sliced into rings
- 2 tbsps. of cooking oil (or a mixture of butter and cooking oil)
- salt and pepper, to taste
- toasted garlic bits
- Place the liver slices on a plate. Pour the lemon or lime juice and soy sauce over it.
- Heat the oil in a pan. Add the onion slices and cook, tossing often, just until they start to turn translucent. Season with salt and pepper. Scoop out and transfer to a plate.
- Reheat the pan. VERY HIGH HEAT.
- In the remaining oil in the pan, cook the liver. Arrange them on a single layer so that every bit of the surface touches the hot pan. Cook for three to four minutes per side.
- Transfer the liver steaks to a plate. Allow to rest for about five minutes.
- Pour the marinade into the pan. Boil.
- Pour the little sauce over the liver steaks. Scatter the onion rings over them. Sprinkle with toasted garlic bits.
- When liver is properly cooked, it is very tender. The trick is not to overcook it. Personally, if the liver is much too red at the center, I don’t like it. I like it to be just a bit pink inside.
When buying liver, make sure that the flesh is free from fibers which really make the liver tough even with the best cooking.
I was happy to be able to get good liver. See the very few white things near the center? Those are the fibers. I just cut them off and that was that.
There are livers, however, where the fibers run all throughout the meat. They are actually visible to the naked eye if you look close enough. You don’t want that. So, scrutinize the liver first before buying.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2
The SPAM pizza bread recipe in a bit.