Berbere Steak With Rosemary Ghee

Name: Berbere Steak With Rosemary Ghee
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Ethiopian Inspired
Ingredients: 1½ pounds flank steak, cut into ¾-inch cubes; 3 tablespoons store-bought or homemade berbere spice blend, divided; Kosher salt (such as Diamond Crystal) and black pepper; 3 tablespoons ghee, divided; 3 (6-inch) fresh rosemary sprigs; 1 medium white onion, halved and thinly sliced; 3 medium tomatoes, cut into 1-inch pieces; ½ lemon, juiced; Quick injera, rice or orzo, for serving

By Amelia Rampe

Published May 14, 2026

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

Media 1 of 2

Ready In: 35 min
Rating: (0)
Comments: Read comments

In this riff on zilzil tibs (cubes of beef marinated in berbere, red wine and ghee, sauteed with onion) and sega tibs (cubes of beef sautéed with onion, tomato and seasoned with berbere and rosemary), berbere seasoning anchors a simple dish of cubed flank steak and a spiced ghee inspired by niter kibbeh. Made with a combination of spices like chiles, paprika, coriander, cardamom, nutmeg, cloves and more, berbere is an integral spice blend in Ethiopian and Eritrean cuisines and creates layered, deliciously complex flavor in traditional recipes like shiro or doro wat and nontraditional recipes like berbere brown sugar chicken or these berbere meatballs. In this recipe, the ghee (clarified butter) is infused with fresh rosemary, creating a flavorful foundation for berbere, onions and tomatoes. Serve it with quick injera, rice or orzo.

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Ingredients

Yield:4 servings

1½ pounds flank steak, cut into ¾-inch cubes
3 tablespoons store-bought or homemade berbere spice blend, divided
Kosher salt (such as Diamond Crystal) and black pepper
3 tablespoons ghee, divided
3 (6-inch) fresh rosemary sprigs
1 medium white onion, halved and thinly sliced
3 medium tomatoes, cut into 1-inch pieces
½ lemon, juiced
Quick injera, rice or orzo, for serving

Ingredient Substitution Guide

Preparation

Step 1
Place cubed flank steak, 2 tablespoons berbere, 2 teaspoons salt and ½ teaspoon black pepper in a medium bowl (or ziptop bag) and toss until the beef is evenly coated. Set aside to marinate.
Step 2
Heat a large skillet over medium-high and add 2 tablespoons of ghee. When it shimmers, add the rosemary sprigs and cook, stirring, until the rosemary has mostly crisped and deepened in color, up to 1 minute. Remove the rosemary to a paper towel-lined plate, leaving the ghee in the pan.
Step 3
Add the sliced onion, 1 tablespoon berbere seasoning and a generous pinch of salt, and cook, stirring occasionally, until the onions begin to wilt and lightly brown, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes have broken down and appear saucy, 4 to 5 minutes. If the tomatoes are less juicy, then add water to the skillet, 1 tablespoon at a time, until the mixture appears saucy. Remove the tomato and onion mixture to a medium bowl and reserve.
Step 4
Add the remaining 1 tablespoon ghee to the skillet and when it shimmers, add the beef in a single layer. Cook, undisturbed, until the bottoms are browned, about 3 minutes. Using a spatula, flip the beef and cook, undisturbed, until browned, about 2 minutes more.
Step 5
Stir the spiced tomato mixture into the beef, bring to a simmer until the flavors meld, about 2 minutes.
Step 6
Remove from heat and stir in the lemon juice, then taste and season as needed.
Step 7
Serve with rice, injera or cooked orzo. Garnish with crushed fried rosemary sprigs.