PINEAPPLE PICO BEEF LIVER

Pineapple Pico Beef Liver image

Provided by Lori McLain

Time 50m

Number Of Ingredients 10

2 lb beef liver ( i used rumba brand)
1/4 c soy sauce
3 Tbsp honey
1/4 c sesame oil
1 Tbsp minced garlic
1 Tbsp rice vinegar
1/4 tsp ginger
1 c pineapple pico de gallo, divided*
3 c thinly sliced onions &peppers, mixed
2 Tbsp sesame oil

Steps:

1. Cut the liver into serving sized pieces. Lay on paper towels.
2. Place the sliced liver into a gallon sized zip sealed plastic bag.
3. In a medium bowl, mix together the soy sauce, honey, 1/4 C sesame oil, garlic, vinegar, ginger and 1/2 C pico de gallo. Pour over liver slices in bag and zip shut, work with fingers to distribute marinade.
4. Place in fridge for 30-40 minutes.
5. In a large grill or fry pan,place the 2 T of sesame oil. Heat over medium high heat.
6. Add onions andpeppers and fry until al dente. Push to one side of the pan, then add liver pieces and cook over medium high for about 3-4 minutes each side until liver is no longer pink.
7. You may add about 1/4 C of the leftover marinade, then cover liver and simmer on medium for another 5 minutes until meat is cooked through and veggies are tender.
8. To serve, you can top with a little remaining pineapple pico de gallo.
9. * If you cannot find premade pineapple pico in your produce section, you can just mix 1 C of chopped fresh pineapple, 1 C chopped white or red onion, 1/2 C chopped redpepper and 1/2 C chopped red tomatoes, 3 Tchopped cilantro and 3 T diced jalapeno.