Ethiopian Spiced Steak

Name: Ethiopian Spiced Steak
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 large baking potato—peeled, cut into 3-by- 1/4-inch sticks, rinsed and dried completely; 2 Tbsps berbere spice (see Note); 2 Tbsps capers, drained and chopped; 3 larges celery ribs, thinly sliced, plus 1/2 cup leaves; 1 pint red cherry tomatoes, halved; 1 head Boston or green leaf lettuce, separated into leaves; 2 Tbsps fresh lemon juice; 2 Tbsps extra-virgin olive oil; 2 Tbsps chopped parsley; 1 red onion, thinly sliced; 2 teaspoons red wine vinegar; 4 servings Salt and freshly ground black pepper; 680 grams sirloin steak; 4 Tbsps unsalted butter; 710 milliliters vegetable oil; 1 pint yellow cherry tomatoes, halved

You can never have too many main course recipes, so give Ethiopian Spiced Steak a try. Watching your figure? This gluten free recipe has 649 calories, 43g of protein, and 43g of fat per serving. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. If you have celery ribs, berbere spice, lemon juice, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is perfect for valentin day.

Instructions

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

Ingredients you will need

Berbere

Steak

Meanwhile, preheat the oven to 35

Equipment you will use

Oven

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.

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Salt And Pepper

Olive Oil

Tomato

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Baking Sheet

Oven

In a medium bowl, combine the lemon juice with the remaining 1/2 tablespoon of berbere spice.

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Berbere

Lemon Juice

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Bowl

Add the celery and leaves, the parsley, capers, vinegar and onion and toss well. Season with salt and pepper.

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Salt And Pepper

Parsley

Vinegar

Capers

Celery

Onion

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.

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Salt And Pepper

Butter

Steak

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Frying Pan

Transfer the steak to a carving board to rest for 10 minutes.

Ingredients you will need

Steak

Equipment

Ingredients

Servings:

1large

baking potato—peeled, cut into 3-by- 1/4-inch sticks, rinsed and dried completely 2Tbsps

berbere spice (see Note)2Tbsps

capers, drained and chopped 3larges

celery ribs, thinly sliced, plus 1/2 cup leaves 1pint

red cherry tomatoes, halved 1head

Boston or green leaf lettuce, separated into leaves 2Tbsps

fresh lemon juice 2Tbsps

extra-virgin olive oil 2Tbsps

chopped parsley 1

red onion, thinly sliced 2teaspoons

red wine vinegar 4servings

Salt and freshly ground black pepper 680grams

sirloin steak 4Tbsps

unsalted butter 710milliliters

vegetable oil 1pint

yellow cherry tomatoes, halved

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Darioush Signature Merlot. It has 4.2 out of 5 stars and a bottle costs about 69 dollars.