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
- ¾ lb beef liver, thinly sliced (about 1/4 inch)
- 2 medium yellow onions, sliced into thin rings
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp fresh thyme leaves or Italian parsley, chopped
- 1 pinch salt and black pepper
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 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.
- 3
Pat liver dry with paper towels. Season both sides generously with salt and black pepper.
- 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.
- 5
Return onions to the skillet and drizzle everything with balsamic vinegar. Toss gently for 30 seconds until glossy.
- 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
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