1 kg Ox liver, cubed
4 Tbsp Seven Colours Grill Seasoning™
1 Tbsp Black pepper
1 Tbsp Paprika
1 tsp Salt
5 Tbsp Oil
1 Onion, sliced
4 Tbsp Steakhouse sauce
4 Tbsp Worcestershire sauce
2 Tbsp Chilli flakes


Season ox liver with Seven Colours Grill Seasoning™, pepper, paprika and salt. Heat oil and pan-fry liver and onion. Once the liver is well browned and has cooked through (there should be no blood coming from the inside), add Steakhouse sauce, Worcestershire sauce and chilli and sauté for 5 minutes.
TIP: You can also add red and green peppers, tomatoes or garlic when you add the onions.