Garlic liver steak, known in Chile as “bistec de pana,” is a traditional dish that, while less common nowadays, remains a quick, nutritious, and affordable option for any day of the week.
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How to Make Garlic Liver Steak?
There are many ways to prepare liver steak, but the key to this recipe lies in marinating the liver in vinegar and enhancing it with garlic, which makes the dish flavorful, tender, and juicy.
Nutritional Facts
Each serving of garlic liver steak contains approximately 500 kcal, 38 g of protein, 31 g of total fat (10 g of saturated fat), 115 mg of cholesterol, 2 g of carbohydrates, 0.2 g of total sugars, and 105 mg of sodium.
Traditional Garlic Liver Steak Recipe
Prep time: 90 minutes
Cook time: 10 minutes
Servings: 2 people
Ingredients
- 4 beef liver steaks
- 500 ml fresh water
- 50 ml vinegar
- 6 garlic cloves, finely chopped
- 2 teaspoons oregano
- 1 sprig of fresh parsley
- Olive oil
- Fine salt
- Ground black pepper
Preparation Steps
- In a large bowl, add the water and vinegar. Stir to combine, then submerge the liver steaks. Cover with plastic wrap and refrigerate for 60 minutes. Remove the steaks from the marinade, pat dry with paper towels, and place in a clean container.
- Add the chopped garlic, parsley, and oregano. Season with salt and pepper, then mix well with your hands to distribute the seasoning evenly. Let the liver marinate in the refrigerator for another 30 minutes to enhance flavor.
- In a large skillet, heat a drizzle of olive oil over high heat. Add the steaks without overlapping them and fry for 5 minutes on each side or until golden brown. Serve immediately with spring rice, French fries, roasted potatoes, or freshly baked Chilean bread (“pan amasado”).
How to Select and Store Liver
When buying liver from any animal (beef, pork, chicken, or lamb), choose cuts that are fresh, odorless (no rancid or musky smells), with a firm texture and no spots.
If you’re not cooking it the same day, store it in the fridge for up to two days or freeze it for up to three months.
What is “Pana” or “Panita”?
In Chile, “pana” refers to the animal’s liver, most commonly from beef, but also pork, chicken, or lamb. It has a soft texture, a pronounced flavor, and is highly nutritious and low in calories.
Did You Know?
Liver is rich in vitamin B12, essential for red blood cell formation and central nervous system function. It also contains vitamin A, which supports visual health and cellular growth.
