I’ve never really been a fan of liver on its own. The taste is just too strong for me, and when it’s served on its own, it can feel a bit overwhelming.
But that doesn’t mean I completely avoid it. In fact, I enjoy eating papaitan, which combines liver with other meats and innards. In that dish, the flavors blend better, making it much more enjoyable for me.
It’s funny how one ingredient can be too much on its own, yet become something delicious when mixed into a well-balanced, flavorful dish.
My wife, on the other hand, has always enjoyed eating liver on its own; she loves Bistek na Atay. Not only because she likes its rich, distinctive taste but also because she knows it provides her body with important nutrients, especially iron. She sees it as one of those foods that is both satisfying and helpful, giving her strength, energy, and vitamins.
But she also understands that, like many good things, it is best eaten in moderation. Liver is very rich, and too much of it can mean getting more vitamin A, iron, and cholesterol than the body needs. So for her, enjoying liver is about balance—appreciating its health benefits while being mindful not to overdo it.
Substitute lemon if you don’t have Calamansi; Skip the vinegar when making bistek atay. Adding it changes the dish entirely, turning it into adobong atay rather than a traditional bistek.
Why Eat Liver
Liver is often called one of nature’s original superfoods, and for good reason. It is packed with nutrients that the body needs, including Vitamin B12, heme iron, and Vitamin A, all in impressive amounts for such a small serving.
Because these nutrients are highly concentrated, liver can be a powerful addition to a balanced diet. Still, its richness also means it is best enjoyed in moderation, with about one to two servings per week being a sensible amount for most people.
Liver has a history that is way more interesting than most people expect. In ancient Mesopotamia, people actually used animal livers for fortune-telling, believing they held clues about the future. Greek mythology made the liver famous too, with the story of Prometheus, whose liver kept growing back after being eaten every day by an eagle.
Ancient Egyptians and Romans also prized liver as a special food, long before anyone knew about vitamins and minerals. So while liver may seem old-fashioned today, it has been stealing the spotlight for thousands of years.
For his Liver Steak Steal Recipe I highly recommend using Beef. Pork liver is soft and tender and can be mushy when cooked.
Liver Steak Recipe (Bistek na Atay)
Ingredients
Method
- In a bowl, combine liver, soy sauce, calamansi/lemon juice, garlic, and black pepper. Marinate for at least 30 minutes.
- Heat a pan over medium heat, add 1 tablespoon of cooking oil, and sear the liver slices, cooking each side just long enough for the color to change. This step helps bring out the liver’s flavor. Remove from the pan and set aside. Pour any remaining liver sauce into the marinade.
- In the same pan, add the remaining cooking oil and sauté the garlic until golden brown over medium heat. Add onions and sauté onions 2 to 3 minutes until slightly softened.
- Pour the marinade and water into the pan. Bring to a gentle boil and simmer for 2 minutes.
- Return the liver to the pan and bring the sauce to a boil. At this stage, if using MSG, add it and stir gently. Once boiling, reduce the heat to low, cover, and simmer for 3 to 5 minutes, or until the liver is cooked.
- Transfer to a serving dish, and serve with rice.
