Best Ethiopian Sirloin Steak With Roasted Tomato Salad Recipes

STEAK WITH AVOCADO SAUCE AND TOMATO SALAD

Steak with Avocado Sauce and Tomato Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/4 pounds beef eye round roast (in 1 piece)
2 tablespoons extra-virgin olive oil
1 tablespoon Mexican-style chili powder
Kosher salt
1 cup cherry or grape tomatoes, halved
7 to 8 canned hearts of palm, thickly sliced
2 tablespoons lime juice, plus lime wedges for garnish
Freshly ground pepper
1 ripe Hass avocado
1/3 cup fresh cilantro
1 large clove garlic
Flour tortillas, warmed, for serving (optional)

Steps:

Slice the roast crosswise into 3 even steaks. Heat a cast-iron skillet over medium-high heat. Brush the steaks all over with 1 tablespoon olive oil, season with the chili powder and add salt to taste. Cook until a thermometer inserted into the side registers 125 degrees for medium-rare, 4 to 5 minutes per side. Let rest for 5 minutes.
Meanwhile, toss the tomatoes and hearts of palm in a bowl with the remaining 1 tablespoon olive oil, 1 tablespoon lime juice, and salt and pepper to taste.
Halve and pit the avocado; scoop the flesh into a blender or food processor. Add the cilantro, garlic, the remaining 1 tablespoon lime juice and 1/2 cup water; puree. Season with salt.
Thinly slice the steaks. Serve with the avocado sauce, tomato salad and tortillas for wrapping, if desired. Garnish with lime wedges.
Per serving: Calories 325; Fat 17 g (Sat. 3.3 g; Mono. 10.2 g; Poly. 1.8 g); Cholesterol 58 mg; Sodium 337 mg; Carbohydrate 9 g; Fiber 5 g; Protein 35 g
Photography by Antonis Achilleos

Nutrition Facts : Calories 325 calorie, Fat 17 grams, SaturatedFat 3.3 grams, Cholesterol 58 milligrams, Sodium 337 milligrams, Carbohydrate 9 grams, Fiber 5 grams, Protein 35 grams

GARLIC-ROASTED BEEF SIRLOIN STEAKS WITH ASPARAGUS AND HOT TOMATO SALAD

Garlic-Roasted Beef Sirloin Steaks with Asparagus and Hot Tomato Salad image

Here's a quick hot-roasted meal that's as ideal for entertaining as it is for a busy weekday. All you need to add are some tossed greens and crusty bread.

Yield makes 4 servings

Number Of Ingredients 10

Ingredients

Four 1 1/4-inch-thick sirloin steaks
1/3 cup extra virgin olive oil
2 large garlic cloves, minced
2 tablespoons chopped fresh rosemary, or 1 tablespoon dried, crushed
12 to 16 thick asparagus spears, trimmed
6 to 8 paper-thin slices prosciutto, cut in half lengthwise
4 plum (Roma) tomatoes, quartered
8 medium cremini mushrooms or small portobello mushrooms, halved
1 teaspoon kosher salt
1/2 teaspoon cracked black peppercorns

Steps:

Position the oven racks so that the top rack is 5 or 6 inches from the top of the oven. Place a ridged cast-iron grill pan on the top rack of the oven and preheat the oven to 500°F. Once preheated, set the oven to convection roast or convection broil at 500°F. Cover a shallow baking pan with foil and coat with nonstick spray for cooking the vegetables.
Combine the olive oil, garlic, and rosemary and brush the steaks with this mixture. Set aside.
Wrap the asparagus spears with the prosciutto and place them on the foil-covered baking pan. Brush them with some of the olive oil mixture.
Toss the tomatoes and mushrooms with enough of the olive oil mixture to coat all the pieces lightly and put them on the baking sheet with the asparagus. Drizzle the remaining olive oil mixture over all the vegetables and sprinkle with salt and pepper. Place the pan in the center of the oven and roast for 10 minutes.
Add the steaks to the preheated grill pan on the top rack of the oven. After 3 to 5 minutes turn the steaks and cook to your preferred doneness, 3 to 5 minutes longer. Remove the vegetables to a warm serving platter and cook the steaks until done to your liking.
Let the steaks rest for 5 minutes before carving. With a sharp knife, cut the steaks diagonally into thin slices.

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

TOMATO AND PEPPER SIRLOIN STEAK

Tomato and Pepper Sirloin Steak image

The beefy sauce and zippy peppers in this dish offer an amazing amount of flavor for under 300 calories. -Gayle Tarkowski, Traverse City, Michigan

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds beef top sirloin steak, thinly sliced
3 tablespoons canola oil
1 small onion, chopped
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
2 large green peppers, cut into strips
2 to 3 tablespoons beef broth
1-1/2 teaspoons Worcestershire sauce
Hot cooked rice

Steps:

In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.

Nutrition Facts : Calories 284 calories, Fat 12g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 552mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

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.