Berbere steak with rosemary ghee
Savor the rich flavors of Ethiopian and Eritrean cuisine with this berbere-seasoned flank steak, cooked with rosemary-infused ghee, onions, and tomatoes, perfect over injera, rice, or orzo.
Liam Carter 
If you are looking to elevate your weeknight dinner rotation, this vibrant berbere-spiced flank steak is a must-try. Inspired by the traditional Ethiopian and Eritrean dishes zilzil tibs and sega tibs, this recipe utilizes a fragrant blend of chiles, paprika, coriander, cardamom, nutmeg, and cloves to deliver bold, layered flavors. At 205focus.com, we love how this dish transforms simple ingredients into something truly special.
The secret here is the ghee, which is infused with fresh rosemary before being used to sauté onions and tomatoes. Whether you are already a fan of dishes like shiro or doro wat, or perhaps you have enjoyed other creative takes like berbere brown sugar chicken or berbere meatballs, this steak recipe offers a perfect introduction to these complex spice profiles. Serve your finished dish over quick injera, rice, or orzo for a complete meal.
Quick Facts
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- 1 1/2 pounds flank steak, cut into 3/4-inch cubes
- 3 tablespoons berbere spice blend (store-bought or homemade)
- Kosher salt and black pepper
- 3 tablespoons ghee, divided
- 3 (6-inch) fresh rosemary sprigs
- 1 medium white onion, thinly sliced
- 3 medium tomatoes, cut into 1-inch pieces
- 1/2 lemon, juiced
Instructions
- Marinate: Toss the cubed flank steak with 2 tablespoons of berbere, 2 teaspoons of salt, and 1/2 teaspoon of black pepper in a bowl or ziptop bag. Let it sit while you prep.
- Infuse the Ghee: In a large skillet over medium-high heat, melt 2 tablespoons of ghee. Add the rosemary sprigs and cook until crisp, about 1 minute. Remove the sprigs to a paper towel-lined plate and reserve the ghee in the pan.
- Prepare the Veggies: Add the onions and the remaining tablespoon of berbere to the skillet. Cook until wilted and lightly browned, then stir in the tomatoes. Cook for 4-5 minutes until the mixture turns saucy. Set this mixture aside.
- Sear the Steak: Add the final tablespoon of ghee to the skillet. Once shimmering, sear the beef in a single layer until browned on both sides—about 3 minutes for the first side and 2 minutes for the second.
- Combine and Serve: Stir the tomato mixture back into the beef and simmer for 2 minutes. Remove from heat, stir in the lemon juice, and season to taste. Serve alongside your choice of base, garnished with the crispy rosemary.
