Pan-Seared Beef Liver with Crispy Onions
Thin-sliced beef liver seared until just cooked through, layered with caramelized onions and a bright splash of balsamic. Ready in 15 minutes—restaurant-quality, weeknight-easy.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
Step 2
Add onion rings and cook, stirring occasionally, until golden and caramelized, 6–8 minutes. Season lightly with salt and pepper. Transfer to a plate.
Step 3
Pat liver dry with paper towels. Season both sides generously with salt and black pepper.
Step 4
Add remaining 2 tbsp oil to the skillet. Once smoking, lay liver slices flat and sear without moving, 90 seconds per side. Liver should be pink inside.
Step 5
Return onions to the skillet and drizzle everything with balsamic vinegar. Toss gently for 30 seconds until glossy.
Step 6
Plate immediately and scatter fresh thyme or parsley on top. Serve hot.
Tools you’ll need
- 12-inch skillet (cast iron or stainless steel)
- paper towels
- tongs or spatula
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
