Name: Ethiopian Spiced Beef Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb flank steak, trimmed; 2 tbsp Berbere spice blend (gluten-free); 2 tbsp olive oil, divided; 1 tsp kosher salt; 1/2 tsp black pepper; 4 cups mixed salad greens (arugula, spinach, romaine); 1 cup cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 1/4 cup fresh cilantro leaves; 2 tbsp fresh lemon juice; 1 tbsp red wine vinegar; 1 tsp honey

Ethiopian Spiced Beef Salad

HomemadePepper3101

This Ethiopian Spiced Beef Salad brings together the bold, aromatic heat of Berbere spice with the cool crunch of fresh California greens. Tender, juicy strips of seared flank steak are the star, infused with smoky, citrusy, and peppery notes. The zesty lemon-honey dressing brightens the dish and balances the spice, while cilantro and crisp veggies add layers of color and freshness. Perfect for warm evenings, this salad is hearty enough for dinner yet light and refreshing, capturing the vibrant flavors of Ethiopia in every bite.

Ingredients

Instructions

Pat flank steak dry and season both sides with Berbere spice blend, salt, and black pepper. Drizzle with 1 tbsp olive oil and rub to coat. Let marinate at room temperature for 10 minutes.
Heat a large cast iron skillet over medium-high. Add steak and sear for 4-5 minutes per side for medium-rare (or to desired doneness). Remove to a plate, tent with foil, and rest 5 minutes.
Meanwhile, whisk together lemon juice, red wine vinegar, honey, and remaining 1 tbsp olive oil to create the dressing.
In a large salad bowl, combine salad greens, cherry tomatoes, red onion, and cilantro.
Slice rested steak thinly against the grain, then cut into bite-sized strips. Add warm beef to salad bowl.
Drizzle salad with dressing and toss to combine. Serve immediately, garnished with extra cilantro if desired.