Albanian-Style Liver

Method

1. Cut the beef liver into thin strips and set aside to rest at room temperature for 5 minutes while you prepare the remaining ingredients.
2. Toast the coriander seeds in a dry pan over medium heat for 2 minutes until fragrant, then lightly crush them using a mortar and pestle.
3. Heat the olive oil in a heavy skillet over high heat until shimmering, then add the red pepper flakes and let them sizzle for about 30 seconds to bloom their flavor into the oil.
4. Add the beef liver strips to the skillet in a single layer and sear for 3-4 minutes per side over high heat, ensuring the pieces develop a deep brown crust without overcooking the interior.
5. Sprinkle the crushed coriander seeds over the liver during the final 2 minutes of cooking, tossing the pieces to coat them evenly in the spiced oil.
6. Remove the skillet from heat and allow the liver to rest for 2 minutes before serving, ensuring the juices redistribute throughout the meat.