Chef Bryan Dooley loves to challenge adventurous eaters and this special dish is no exception. He kicks up the traditional combination of liver and onions with an unusual sage-based green herb sauce (chimichurri) and grilled, not pan-fried, liver.
Ingredients
- 24 ounces beef liver, sliced
- 8 slices sourdough bread
- 4 tablespoons butter
- 12 ounces Fontina cheese, sliced
- 4 ounces grilled onion
- 1 ounce fresh sage
- 1½ cups green chile–infused olive oil, or just plain extra-virgin olive oil (I used infused oil from Cave Creek Olive Oil Company.)
- 3 cloves garlic
- 2 teaspoons salt
- 6 tablespoons lemon juice
Instructions
To prepare the sage chimichurri sauce: Combine sage, olive oil, garlic, salt and lemon juice in blender and blend until smooth to create the chimichurri sauce.
Marinate liver in the chimichurri for 1–4 hours and reserve.
Brown liver in hot sauté pan until desired doneness; medium or still a little pink is perfect.
Butter the sourdough bread and grill it. Add 3 ounces cheese for each sandwich and melt. Remove from the grill and pile 4–5 ounces of cooked liver and 1 ounce grilled onions on each sandwich and serve.
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