- Beef Liver - 800 Grams
- of vegetable oil - 100 Milliliters
- fresh crushed mint - 1 st. a spoon
- fresh crushed cilantro - 1 st. a spoon
- garlic - 2 teeth
- small pointed pepper - 1 piece
- bulb - 1 piece
- lemon - 0.5 pieces
- salt, pepper - 1 piece (to taste)
- red sweet peppers - 2 Pieces (for salsa)
- tomato - 2 pieces (for salsa)
- garlic - 2 teeth (for salsa)
- sweet mustard - 1 Art. spoon (for salsa)
- white wine vinegar - 2 items. spoons (for salsa)
- Olive oil - 100 milliliters (for salsa)
- sprig of mint - 1 piece (for salsa)
- sprigs of cilantro - 2 Pieces (for salsa)
- salt, pepper - 1 piece (to taste, for salsa)
Peel onion and garlic. Pepper should be washed and chopped, removing the seeds. With a lemon peel off the grated zest, squeeze the juice out of the pulp. Remove the thin film from the liver. Cut the liver into strips 3 cm wide. Mix the chopped onion, garlic, pepper, mint and cilantro with vegetable oil. Add the zest and lemon juice, salt and black ground pepper. Put the liver in the marinade and leave it at room temperature for 1 hour. Stir occasionally. Prepare salsa. Peppers and tomatoes wash, put on a baking tray, sprinkle 1 tbsp. olive oil and put in a preheated to 200 C oven for 10 minutes. Put tomatoes on a dish, and cook peppers for another 10 minutes. Put the peppers in a bowl, cover it tightly with a film and allow to cool. In the meantime, peel the garlic and grind it. Wash greens, peel into leaves and finely chop. Mix in a bowl of mustard, vinegar, olive oil, garlic and greens. Season with salt and pepper to taste. Remove the peel from the tomatoes and peppers, remove the core. Cut into pieces of medium size. Add to a bowl with dressing. mix and refrigerate for 30 minutes. Strips of liver, without drying from marinade, strung on wooden skewers and fry in a hot frying pan or on a grill, for 3 minutes. from each side. Serve with salsa.
Servings: 4