— 1¼ lb. liver steaks I like the steaks that are about ⅜ths of an inch thick
— 2 garlic cloves
— 6 black peppercorn kernels
— 1 large onion, sliced
— 3 tbsp. Canola or vegetable oil
— Salt to taste
Grind the garlic cloves and black peppercorn kernels in your mortar. Add 1 tablespoon of water after you grind them to form a paste. Spread this paste onto the liver steaks, and season with salt. Set aside.
Heat the oil in a large skillet to medium heat, then add the onions and sauté very quickly for about 1-2 minutes. Set aside in a bowl.
Reduce the heat and add the liver steaks to the skillet. Cook for 4-5 minutes (depending on the thickness of the liver steaks) until the bottom sides turn a little brown around the edges, then flip to cook on the other side for 3 more minutes.
Return the onions to the skillet and stir. Keep cooking until the onions are slightly browned. Serve promptly and enjoy! I love to add some serrano peppers to the skillets while cooking the onions too. But that is a personal preference.