Pan-Fried Liver

Method

1. Slice the beef liver into thin strips and let it rest at room temperature for 10 minutes while you prepare the remaining ingredients.
2. Finely slice the onion and set it aside, then roughly chop the parsley and keep it ready for garnishing.
3. Heat a heavy pan over high heat until very hot, then add the beef liver strips in a single layer without overcrowding the pan.
4. Season the liver with cumin and red pepper flakes, and pan-fry for about 8-10 minutes per side, turning once, until the liver is cooked through with a deep golden-brown crust.
5. Add the sliced onion to the pan during the last 8 minutes of cooking, stirring occasionally until softened and lightly caramelized alongside the liver.
6. Remove the pan from heat, transfer the liver and onion to a serving plate, and finish with a generous scattering of freshly chopped parsley.