Ethiopian Sirloin Steak with Roasted Tomato Salad

Vickie Parks


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.


★★★★★ 1 vote

15 Min
45 Min


  • 4
    sirloin steaks, each about 8 ounces
  • 1 1/2 Tbsp
    berbere spice - divided
  • 1 pt
    red cherry tomatoes, halved
  • 1 pt
    yellow cherry tomatoes, halved
  • 2 Tbsp
    olive oil
  • 1 tsp
  • 1 tsp
    black pepper
  • 2 Tbsp
    fresh lemon juice
  • 1/2
    cucumber, chopped
  • 3 stalk(s)
    celery, thinly sliced
  • 1/2 cup
    chopped celery leaves
  • 2 Tbsp
    fresh parsley, chopped
  • 1 Tbsp
    capers, rinsed and drained and lightly crushed
  • 2 tsp
    red wine vinegar
  • 1/2 medium
    red onion, thinly sliced
  • 4 Tbsp
    unsalted butter
  • 4
    fresh green lettuce leaves, left whole (don't tear or chop)

How to Make Ethiopian Sirloin Steak with Roasted Tomato Salad


  1. Preheat oven to 350°F. Sprinkle 1 Tbsp berbere spice over the steaks, and let steaks sit at room temperature for 1 hour.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Printable Recipe Card

About Ethiopian Sirloin Steak with Roasted Tomato Salad

Course/Dish: Steaks and Chops
Main Ingredient: Beef
Regional Style: African
Dietary Needs: Low Carb
Hashtag: #East Africa

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