Name: Ethiopian Spiced Steak
Yield: 4
Ingredients: 1 lb. sirloin steak -; 1 1/2 tbsp. berbere spice (see Note) -; 1 pt. red cherry tomatoes -; 1 pt. yellow cherry tomatoes -; 2 tbsp. extra-virgin olive oil -; Salt -; Freshly ground black pepper -; 2 tbsp. fresh lemon juice -; 3 large celery ribs -; 1/2 c. celery leaves -; 2 tbsp. chopped parsley -; 2 tbsp. capers -; 2 tsp. red wine vinegar -; 1/2 red onion -; 4 tbsp. unsalted butter -; 3 c. vegetable oil -; 1 large baking potato -; 1 head Boston or green leaf lettuce -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Ethiopian Spiced Steak

1. 1 lb. sirloin steak -

2. 1 1/2 tbsp. berbere spice (see Note) -

3. 1 pt. red cherry tomatoes -

4. 1 pt. yellow cherry tomatoes -

5. 2 tbsp. extra-virgin olive oil -

6. Salt -

7. Freshly ground black pepper -

8. 2 tbsp. fresh lemon juice -

9. 3 large celery ribs -

10. 1/2 c. celery leaves -

11. 2 tbsp. chopped parsley -

12. 2 tbsp. capers -

13. 2 tsp. red wine vinegar -

14. 1/2 red onion -

15. 4 tbsp. unsalted butter -

16. 3 c. vegetable oil -

17. 1 large baking potato -

18. 1 head Boston or green leaf lettuce -

How to cook deliciously - Ethiopian Spiced Steak

1. Stage

Sprinkle the steak with 1 tablespoon of the berbere spice and let stand at room temperature for 1 hour.

2. Stage

Meanwhile, preheat the oven to 350 degrees F. 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. Stage

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.