Regarding the beef liver: yes it can be a bit overpowering, don't plan on eating a big plate of it especially if you're not accustomed to it. I cook it fairly often (at least once a month) since my family loves it. A few tips if you want to try it again:
1. I've found that soaking in milk does nothing. Don't waste your time with it.
2. Slice thinly. Not thicker than 1/2 inch.
3. Treat it like skirt steak, cooking-wise. Hot cast iron pan with a bit of butter, sear each side quickly, you want the inside to stay medium-rare or medium at most. Overcooking leads to an unpleasant texture.
1. I've found that soaking in milk does nothing. Don't waste your time with it.
2. Slice thinly. Not thicker than 1/2 inch.
3. Treat it like skirt steak, cooking-wise. Hot cast iron pan with a bit of butter, sear each side quickly, you want the inside to stay medium-rare or medium at most. Overcooking leads to an unpleasant texture.