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Ethiopian Berbere-Rubbed Steak

Ethiopian Berbere-Rubbed Steak with Roasted Eggplant and Red Quinoa

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Spicy, smoky, and full of earthy flavor, berbere is an Ethiopian seasoning combining garlic, red chile pepper, cardamom, coriander, fenugreek, and other spices. Inspired by a traditional Ethiopian beef stew spiced with berbere, Chef Taylor is applying the same fragrant flavors to a seared steak with roasted seasonal vegetables. Though the stew is typically served with rice and spongy flatbread, she’s swapping in red quinoa for a colorful grain alternative. Then, it’s all drizzled with a savory yogurt sauce for a touch of spicy goodness.

Serving size
Prep & cook time
Cooking Skill
  • Calories 700
  • Protein 44g
  • Total Carb 71g
  • Total Fat 27g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    • 3 ounces
    • baby spinach
  • carrots
    • 6 ounces
    • carrots
  • cilantro
    • 1/8 ounce
    • cilantro
  • eggplant
    • 1
    • eggplant
  • lemon
    • 1
    • lemon
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • red quinoa
    • 2/3 cup
    • red quinoa
  • steaks
    • 2
    • steaks
  • berbere spice
    • 1 1/2 teaspoon
    • berbere spice
  • red wine
    • 2 tablespoons
    • red wine
  • low-fat yogurt
    • 1 container
    • low-fat yogurt

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Rinse all produce. Pat spinach dry with paper towel and roughly chop. Cut carrots crosswise on a diagonal into ¼-inch slices. Roughly chop cilantro leaves, discarding stems. Cut eggplant into ½-inch dice, discarding ends. Halve lemon. Peel onion, halve, and roughly chop. Mince garlic

  2. Cook Red Quinoa

    Cook Red Quinoa

    In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is evaporated and quinoa is tender, 15 minutes (move on to Step 2, but don't forget to come back!). Once quinoa has finished cooking, add spinach, 1 squeeze lemon juice, and 1½ teaspoons olive oil. Use remaining lemon to brighten a glass of water. Stir to combine. Cover again to keep warm.

  3. Roast Vegetables

    Roast Vegetables

    While quinoa cooks, on a baking sheet, toss carrots, eggplant, half of onion, and half of garlic with 1½ tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart as much as possible (this will help your veggies roast instead of steam). Roast until eggplant is tender and beginning to brown and carrots are tender and crisp, 20-25 minutes.

  4. Sear Steaks

    Sear Steaks

    While vegetables roast, pat steaks dry with paper towel and season all over with ½ teaspoon berbere, ½ teaspoon salt, and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-5 minutes per side. Transfer steaks to a plate and set aside to rest for about 5 minutes, reserving pan for the next step.

  5. Make Berbere-Yogurt Sauce

    Make Berbere-Yogurt Sauce

    Heat ½ tablespoon olive oil in pan from steaks over medium-high heat. When oil is shimmering, add remaining onion, remaining garlic, and remaining berbere. Cook until onion is softened and beginning to brown, 3-4 minutes. Add wine and cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, 1-2 minutes. Remove from heat, add yogurt, half of cilantro, ¼ teaspoon salt, and pepper, and stir to combine.

  6. Plate Berbere-Rubbed Steak

    Plate Berbere-Rubbed Steak

    Once steaks are cool enough to handle, slice against the grain into ¼-inch slices. Divide red quinoa between serving dishes and top with roasted vegetables, then steak. Drizzle over berbere-yogurt sauce. Garnish with remaining cilantro. Enjoy!

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