Ingredients
1tbspgarlic,grated
1tbsplemon juice
1cupdiced tomato
2tbspred onion,finely chopped
2tbspjalapeño,finely chopped
kosher salt,to taste
2tbspolive oil
black pepper,to taste
kosher salt,to taste
4cupsiceberg lettuce,shredded
2lbribeye steak,cubed
3tbspred onion,finely chopped
2tbspEthiopian butter,or clarified butter
2tbspjalapeño,finely chopped
pita bread,or Injera
¼cupsuf fitfit,or pureed sunflower seeds
timatim fitfit,or pureed tomatoes
azifa green lentil
1beet
shiro,or orange split peas
¼cupalicha kik,or yellow split peas
misir wot,or red lentils
¼cupgomen,or collard greens
tikil goman,or cabbage and carrots
shimbra asa,or chickpea paste
¼cupatkilt,or potatoes, green beans, carrots, and onions
tofu tib
¼cupdoro wot,or stewed chicken
Preparation
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.
Heat a large nonstick pan over high heat. Add the steak and season with salt. Cook for 7 to 8 minutes, until nicely browned.
Add the onion and cook for 2 to 3 minutes. Add the butter and let it melt, then add the jalapeño and sauté for 1 to 2 minutes, until fragrant. Remove the pan from the heat.
Serve the salad and siga tibs with injera bread and any desired accompaniments.
Enjoy!
