Ethiopian Spiced Steak Recipe

Name: Ethiopian Spiced Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sirloin steak; 1 1/2 tablespoons berbere spice, see Note; 1 pint red cherry tomatoes, halved; 1 pint yellow cherry tomatoes, halved; 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 2 tablespoons fresh lemon juice; 3 large celery ribs, thinly sliced, plus 1/2 cup leaves; 2 tablespoons chopped parsley; 2 tablespoons capers, drained and chopped; 2 teaspoons red wine vinegar; 1/2 red onion, thinly sliced; 4 tablespoons unsalted butter; 3 cups vegetable oil; 1 large baking potato, -peeled, cut into 3-by- 1/4-inch sticks, rins; 1 head Boston or green leaf lettuce, separated into leaves

Servings: persons

1 sirloin steak
1 1/2 tablespoons berbere spice, see Note
1 pint red cherry tomatoes, halved
1 pint yellow cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
3 large celery ribs, thinly sliced, plus 1/2 cup leaves
2 tablespoons chopped parsley
2 tablespoons capers, drained and chopped
2 teaspoons red wine vinegar
1/2 red onion, thinly sliced
4 tablespoons unsalted butter
3 cups vegetable oil
1 large baking potato, -peeled, cut into 3-by- 1/4-inch sticks, rins
1 head Boston or green leaf lettuce, separated into leaves

1
Sprinkle the steak with 1 tablespoon of the berbere spice and let stand at room temperature for 1 hour.
2
Meanwhile, preheat the oven to 350u00b0. On a large rimmed baking sheet, toss the tomatoes with the olive oil. Season with salt and pepper and bake for 45 minutes, until the tomatoes are sizzling and just starting to brown.
3
In a medium bowl, combine the lemon juice with the remaining 1/2 tablespoon of berbere spice. Add the celery and leaves, the parsley, capers, vinegar and onion and toss well. Season with salt and pepper.
4
In a large skillet, melt the butter. Season the steak with salt and pepper and cook over moderately high heat until richly browned, 5 minutes. Turn the steak and cook over moderate heat until medium-rare, 6 minutes longer. Transfer the steak to a carving board to rest for 10 minutes.

1906

kcal

Calories

203

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 sirloin steak, 1 1/2 tablespoons berbere spice, see Note, 1 pint red cherry tomatoes, halved, 1 pint yellow cherry tomatoes, halved, and more.

Yes, Ethiopian Spiced Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ethiopian Spiced Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions