Ethiopian Spiced Steak with Berbere Spice
Experience a tasty twist on your fave Holiday dish with this Ethiopian Spiced Steak with Berbere Spice. It's sure to capture your guests' hearts at first bite!
Serves 4 to 6
- 1 1/2-pound sirloin steak
- 1 1/2 tablespoons Berbere Spice
- 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, rinsed and dried completely
- 1 head Boston or green leaf lettuce, separated into leaves
- Sprinkle the steak with 1 tablespoon of the berbere spice and let stand at room temperature for 1 hour.
- Meanwhile, preheat the oven to 350°. 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.
- 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.
- 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.
Click here to buy Berbere and other herbs and spices
Source: Food & Wine
Photo Credit to: Con Poulos
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