Ethiopian Steak Tibs with Atakilt
A flavorful and spicy Ethiopian-inspired dish featuring marinated steak, sautéed atakilt and spices.
Ingredients
- ●1.5 lbs 1.5 lbs flank steakSlice into thin strips before cooking
- ●2 medium 2 medium onionsThinly sliced
- ●2 cloves 2 cloves garlicMinced
- ●1 large 1 large carrotSliced
- ●1 large 1 large potatoSliced
- ●2 medium 2 medium tomatoesDiced
- ●1/4 cup 1/4 cup zesty Ethiopian spice blendAdjust to taste
- ●2 tbsp 2 tbsp vegetable oilFor sautéing
Instructions
- 1
1. In a large bowl, whisk together Ethiopian spice blend, 1 tablespoon vegetable oil, and 1 tablespoon lemon juice.
- 2
2. Add the sliced steak to the marinade, cover, and refrigerate for at least 2 hours or overnight.
- 3
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- 4
4. Remove the steak from the marinade, letting any excess liquid drip off.
- 5
5. Add the steak to the skillet and cook for 3-4 minutes per side, or until cooked to desired level of doneness.
- 6
6. Transfer the cooked steak to a plate and cover with foil to keep warm.
- 7
7. In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- 8
8. Add the sliced onions and cook for 5-7 minutes, or until they are softened and lightly browned.
- 9
9. Add the minced garlic and cook for 1 minute, or until fragrant.
- 10
10. Add the sliced carrots and potatoes, and cook for 5-7 minutes, or until they are tender.
- 11
11. Stir in the diced tomatoes and cook for an additional 2-3 minutes.
- 12
12. Serve the cooked steak on top of the atakilt, garnished with additional Ethiopian spice blend if desired.