Best 3 Ethiopian Sirloin Steak With Roasted Tomato Salad Recipes

Embark on a culinary journey to the heart of Ethiopia, where tantalizing flavors and aromatic spices intertwine to create a symphony of taste. Discover the delectable Ethiopian Sirloin Steak, a masterpiece of grilled perfection enhanced by a vibrant roasted tomato salad. This dish captures the essence of Ethiopian cuisine, known for its bold and exotic flavors. Alongside the main course, delve into a collection of complementary recipes that elevate your dining experience. Craft the perfect accompaniment with a flavorsome sautéed spinach, vibrant carrot salad, and a refreshing avocado and tomato salad. Indulge in the richness of lentil soup and the irresistible charm of injera bread, a traditional Ethiopian flatbread.

Here are our top 3 tried and tested recipes!

ETHIOPIAN SIRLOIN STEAK WITH ROASTED TOMATO SALAD

Ethiopian Sirloin Steak with Roasted Tomato Salad image

In this recipe, sirloin steaks are pan-seared with Ethiopian spices, and it's served with a Roasted Tomato Salad. It's different than a Beef Tibs dish in that the spices are different for the two different recipes. Also, for Tibs recipes, the beef is typically cut into small pieces. And this recipe features full-cut sirloin steaks for a more elegant presentation.

Provided by Vickie Parks @Northwestgal

Categories Steaks and Chops

Number Of Ingredients 17

Ingredients

4 - sirloin steaks, each about 8 ounces
1 1/2 tablespoon(s) berbere spice - divided
1 pint(s) red cherry tomatoes, halved
1 pint(s) yellow cherry tomatoes, halved
2 tablespoon(s) olive oil
1 teaspoon(s) salt
1 teaspoon(s) black pepper
2 tablespoon(s) fresh lemon juice
1/2 - cucumber, chopped
3 stalk(s) celery, thinly sliced
1/2 cup - chopped celery leaves
2 tablespoon(s) fresh parsley, chopped
1 tablespoon(s) capers, rinsed and drained and lightly crushed
2 teaspoon(s) red wine vinegar
1/2 medium red onion, thinly sliced
4 tablespoon(s) unsalted butter
4 - fresh green lettuce leaves, left whole (don't tear or chop)

Steps:

Preheat oven to 350°F. Sprinkle 1 Tbsp berbere spice over the steaks, and let steaks sit at room temperature for 1 hour.
Toss the red and yellow tomatoes with the olive oil, salt and pepper, and place in single layer on a large rimmed baking sheet. Bake in oven for 45 minutes or until the tomatoes are just starting to brown. Once cooked, let the tomatoes cool completely.
While tomatoes are baking, prepare the dressing by combining lemon juice with remaining 1/2 Tbsp berbere. Add cucumber, celery, celery leaves, parsley, capers, vinegar, onion, salt and pepper. Add cooled roasted tomatoes, and toss well. Cover bowl and store in fridge until ready to serve.
In a large skillet, melt the butter, stir a little salt and pepper into the melted butter. Add steaks to the melted butter, and cook over medium heat for 5 minutes or until richly browned. Turn the steaks, and cook other side for 6 minutes longer for medium-rare (or longer, if desired). Let rest 10 minutes before serving.
To serve, place a lettuce leave in the center of 4 individual dinner plates. Top each lettuce leaf with a cooked sirloin steak. Spoon some of the roasted tomato salad on top of each steak, and serve immediately.

ROASTED VEGETABLE-STEAK SALAD

Roasted Vegetable-Steak Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 ounces green beans, trimmed
1 small red onion, thinly sliced
4 carrots, thinly sliced
2 small russet potatoes, thinly sliced
2 tablespoons extra-virgin olive oil
11/2 tablespoons whole-grain mustard
Kosher salt and freshly ground pepper
1 pound sirloin steak (about 1/2 inch thick), trimmed of excess fat
1 teaspoon Italian seasoning
1/4 cup red wine vinegar
1 head romaine lettuce, thinly sliced
3 heads Belgian endive, thinly sliced

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

SIGA TIBS AND ETHIOPIAN SALAD RECIPE BY TASTY

Siga Tibs And Ethiopian Salad Recipe by Tasty image

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

Ingredients

1 tablespoon garlic, grated
1 tablespoon lemon juice
1 cup diced tomato
2 tablespoons red onion, finely chopped
2 tablespoons jalapeño, finely chopped
kosher salt, to taste
2 tablespoons olive oil
black pepper, to taste
kosher salt, to taste
4 cups iceberg lettuce, shredded
2 lb ribeye steak, cubed
3 tablespoons red onion, finely chopped
2 tablespoons clarified butter, Ethiopian butter
2 tablespoons jalapeño, finely chopped
pita bread, or Injera
¼ cup Suf fitfit, pureed sunflower seeds
timatim fitfit, pureed tomatoes
green lentil, azifa
1 beet
shiro, orange split peas
¼ cup alicha kik, yellow split peas
misir wot, red lentils
¼ cup gomen, collard greens
tikil goman, cabbage and carrots
shimbra asa, chickpea paste
¼ cup atkilt, potatoes, green beans, carrots, and onions
tofu tib
¼ cup doro wot, stewed chicken

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

Tips:

Choose high-quality steak: Opt for a well-marbled sirloin steak to ensure tenderness and flavor.
Marinate the steak: Marinating the steak in a flavorful mixture of spices, herbs, and olive oil enhances its taste and keeps it moist during cooking.
Cook the steak properly: Whether you prefer a rare, medium, or well-done steak, using a meat thermometer ensures you achieve the desired doneness.
Rest the steak: Allow the steak to rest for a few minutes after cooking to allow the juices to redistribute, resulting in a more tender and flavorful steak.
Pair with flavorful sides: Accompany the steak with complementary sides like roasted tomato salad, grilled vegetables, or mashed potatoes to create a balanced and satisfying meal.

Conclusion:

This Ethiopian Sirloin Steak with Roasted Tomato Salad recipe offers a unique and flavorful culinary experience. The combination of tender and juicy steak, marinated in a blend of Ethiopian spices, and the vibrant roasted tomato salad creates a harmonious balance of flavors. Whether you're a seasoned cook or just starting to explore Ethiopian cuisine, this recipe is sure to impress your taste buds. So gather your ingredients, fire up your grill or stovetop, and embark on a culinary journey to the heart of Ethiopia.