SIGA TIBS AND ETHIOPIAN SALAD RECIPE BY TASTY
Here's what you need: garlic, lemon juice, diced tomato, red onion, jalapeño, kosher salt, olive oil, black pepper, kosher salt, iceberg lettuce, ribeye steak, red onion, clarified butter, jalapeño, pita bread, Suf fitfit, timatim fitfit, green lentil, beet, shiro, alicha kik, misir wot, gomen, tikil goman, shimbra asa, atkilt, tofu tib, doro wot
Provided by Rie McClenny
Categories Dinner
Time 15m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Make the Ethiopian salad: In a large bowl, combine the garlic, lemon juice, tomatoes, onion, and jalapeño. Season with salt, the olive oil, and pepper. Toss well.
- Add the lettuce and toss again.
- Make the siga tibs: Heat a large nonstick pan over high heat. Add the steak and season with salt. Cook until nicely browned, or 7-8 minutes.
- Add the onion and cook for 2-3 minutes. Add the butter and let it melt, then add the jalapeño and sauté for 1-2 minutes, until fragrant. Remove the pan from the heat.
- Serve the salad and siga tibs with injera bread and your desired accompaniments.
- Enjoy!
Nutrition Facts : Calories 537 calories, Carbohydrate 8 grams, Fat 39 grams, Fiber 2 grams, Protein 39 grams, Sugar 5 grams
ROASTED VEGETABLE-STEAK SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Place the green beans and onion on 1 baking sheet and the carrots and potatoes on another; toss each with 1/2 tablespoon olive oil and 1/2 tablespoon mustard. Season with salt and pepper. Roast until tender and crisp, about 12 minutes for the beans and onion, and about 20 minutes for the carrots and potatoes.
- Sprinkle the steak with the Italian seasoning and 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak; cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
- Let the skillet cool slightly, then add the vinegar, the remaining 1/2 tablespoon mustard and 1/4 teaspoon salt. Cook over medium heat, scraping up any browned bits, about 1 minute.
- Toss the romaine and endive with the roasted vegetables and all but 1 tablespoon of the vinegar mixture in a large bowl. Slice the steak; serve over the salad. Drizzle with the reserved vinegar mixture.
Nutrition Facts : Calories 340 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 46 milligrams, Sodium 735 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 30 grams
ERITREAN / ETHIOPIAN BEEF STEW -- TSEBHI SGA OR KEY WET
I grew up in Asmara, Eritrea eating and making this dish regulary. This dish is one of the most popular dishes in the Eritrean and Ethiopian community.
Provided by Mahteme
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Chop onions into small fine pieces.
- Heat a shallow deep pan, about 3 to 4 inches deep.
- Add half of the spiced butter.
- Once butter is melted add the chopped onions and cook it until the onion is caramelized.
- Be sure not to burn the onions, keep stirring!
- Add the chili paste to the cooked onions.
- Mix it well by adding a drop of water at a time as needed.
- Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
- Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
- Cut beef into small bite sizes, about ½ inch cubes.
- Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
- Add the remainder of the spiced butter and mix well.
- Let cook of about 5 more minutes.
- Depending on your personal desire, you may add more water to bring it to the consistency you like.
Nutrition Facts : Calories 883.2, Fat 92, SaturatedFat 40.7, Cholesterol 142.9, Sodium 132.5, Carbohydrate 3.9, Fiber 0.7, Sugar 1.8, Protein 9.9
SIRLOIN STEAK WITH TOMATO AND CILANTRO SAUCE
Steps:
- Rub cumin and chili powder onto both sides of steak, then sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add steak to skillet and sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to plate. Add remaining 1 tablespoon oil to skillet. Add garlic and stir 1 minute. Add tomatoes and cilantro. Cook until tomatoes begin to soften, about 4 minutes. Season sauce with salt and pepper.
- Cut steak crosswise into thin slices. Arrange slices on platter. Mix any steak juices into sauce. Spoon sauce over steak.
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