ETHIOPIAN SIRLOIN STEAK WITH ROASTED TOMATO SALAD

Ethiopian Sirloin Steak with Roasted Tomato Salad image

Provided by Vickie Parks @Northwestgal

Number Of Ingredients 17

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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.