10/18/18 O&A NYC DINNER FOR TWO: Ethiopian Spiced Steak

Ethiopian Spiced Steak has a wonderful African heat. The combination of spices and the sweet and tender sirloin steak make this dish a great dinner for two.Ingredients

One 1 1/2-pound sirloin steak
1 1/2 tablespoons berbere spice (see Note)
1 pint red cherry tomatoes, halved
1 pint yellow cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
3 large celery ribs, thinly sliced, plus
1/2 cup leaves
2 tablespoons chopped parsley
2 tablespoons capers, drained and chopped
2 teaspoons red wine vinegar
1/2 red onion, thinly sliced
4 tablespoons unsalted butter
3 cups vegetable oil
1 large baking potato—peeled, cut into 3-by- 1/4-inch sticks, rinsed and dried completely
1 head Boston or green leaf lettuce, separated into leaves

How to Make It

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

Step 2: Meanwhile, preheat the oven to 350°. 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.

Step 3: In a medium bowl, combine the lemon juice with the remaining 1/2 tablespoon of berbere spice. Add the celery and leaves, the parsley, capers, vinegar and onion and toss well. Season with salt and pepper.

Step 4: 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. Transfer the steak to a carving board to rest for 10 minutes.


Berbere is an Ethiopian spice mix that includes chiles, allspice, ginger and ajwain. Look for it at specialty food markets and from kalustyans.com.

Serve With

The roasted-tomato salad can be made up to 3 hours ahead.

Suggested Pairing

Malbec from Argentina has sweet, dark fruit that suggests blackberries, making it a good match for spicy dishes.

Roasted Tomato Salad


12 large nice sweet tomatoes
12 leaves basil
2 cloves garlic, finely chopped
2 tablespoons olive oil
salt & freshly ground black pepper


2 tablespoons olive oil
2 tablespoons balsamic vinegar

For The Garnish

more fresh basil leaf
black olives, both to personal taste

How to Make It

Step 1: Preheat the oven to 400 degrees F.

Step 2: Skin the tomatoes, cut a cross at the bottom, pour boiling water over them, leave for up to a minute, drain and slip off their skins.

Step 3: Cut them in half and place them, cut side up, in an oiled, approx 16×12 inches, roasting tin.

Step 4: Season with salt and pepper, sprinkle evenly over them the garlic and the olive oil.

Step 5: Tear the basil leaves in half and put them on the tomatoes, flipping them over so they get some oil.
Place the tomatoes in the oven and roast them for 45 minutes to an hour depending on your oven (the edges should be slightly blackened) Remove from the oven and cool.

Step 6: To serve, transfer them to induvidual or a large serving plate (with their juices) whisk together the oil and the vinegar, drizzle over the tomatoes.

Have some nice crusty bread on the side.

Scatter over more basil and the black olives.

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