Chimichurri Pan-Fried Beef Liver Sandwiches with Tangy Slaw

15 min prep

30 min marinating

10 min cooking

Serves 6

Difficulty 2/5

Similar to pesto, chimichurri is an Argentinian herb condiment, often served with beef. It’s made with fresh cilantro and parsley, vinegar and a touch of heat and in this recipe, the chimichurri is used to marinate strips of beef liver, dress the coleslaw and stirred into mayo for a creamy sauce. The tartness of the vinegar and freshness of the herbs are the perfect complement to the rich beef liver. Take care to not overcook liver.

1. Stir vinegar with garlic, shallot, salt and pepper in a large bowl. Let stand for 5 minutes. Meanwhile, cut liver slices into ½-inch (1 cm) wide strips (similar to steak stir-fry strips). Stir cilantro, parsley, oregano and hot pepper flakes into vinegar mixture. Whisk in olive oil. Pour ½ cup (125 mL) of the chimichurri over liver strips in another bowl, stirring to coat; cover and refrigerate for 30 minutes. 2. Stir 2 tbsp (30 mL) chimichurri into mayo in a small bowl; set aside. Add remaining chimichurri to coleslaw blend in large bowl; toss until well coated. Cover and refrigerate both mayo mixture and coleslaw until ready to serve. (Make-ahead: keep refrigerated in a covered container for up to 1 day.) 3. Heat a cast-iron skillet or other heavy skillet over medium-high heat. Pat liver dry with paper towel, reserving any marinade in bowl. Pan-fry liver strips, in batches, for 2 to 3 minutes per side or until evenly browned on the outside and still slightly pink on the inside and springy to the touch. Transfer liver to a clean platter as it’s cooked. Add reserved marinade to pan and bring just to a simmer. (Liver is best when cooked to medium doneness, at most.) 4. Spread chimichurri mayo on bottom half of each bun. Top with cooked liver and coleslaw. Sandwich with top half of bun.

Chimichurri Pan-Fried Beef Liver Sandwiches with Tangy Slaw

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Liver

Liver