Liver and Onions
- 1 lb. grass-fed beef liver
- 1/4 cup olive oil
- 3-4 cloves garlic, minced
- 1 tsp. rosemary
- 1 tsp. sage
- 1 tsp. thyme
- 1 tsp. oregano
- 1 tsp. sea salt (or to taste)
- 1 large onion, thinly sliced
- Place liver in glass dish and top with olive oil, salt, garlic and all herbs. Set aside to marinate.
- Saute onion over low heat in olive oil for about 20 minutes. Keep an eye on the onions to avoid burning!
- While onions finish caramelizing, place marinated liver in cast iron pan and saute until browned on both sides and cooked through.
- Place liver on plate and top with caramelized onions.
- Enjoy with your favorite vegetables!