Berbere spiced steak

Berbere is an Ethopian spice mix with chili peppers, cardamom, ginger, fenugreek, allspice, and pepper (might have other spices, depending on where you buy it). It is incredibly fragrant, a bit spicy and delicious on meats. Rubbed unto a steak is one of my favorite use for it.

I served it with oven roasted vegetables and mashed potatoes.

1 steak per person
4 red tomatoes
2 bell peppers
4 garlic cloves (or 1 purple garlic clove)
1 red onion
4 red potatoes
2 tea spoon Berbere spices
Powdered onions
Olive oil



1. Pre-heat the oven to 375C

2. Cut the onion, bell peppers, tomatoes and garlic in chunks. Drizzle with olive oil and season with salt and pepper. Mix well to ensure all the vegetables are mixed and covered in oil then put in the oven for 60-90 minutes.

3. Peel the potatoes, cut up in even sized chunks and boil until fork tender.

4. Drain the water and add butter, milk, salt (I use seasoned salt), pepper and onion powder. Adjust seasoning to taste and mash. Then set aside.

5. make sure the steaks are about room temperature. Use a paper towel to dry the surface. Then grind about 2 tsp of the berbere spices. Rub a bit of olive oil on the steak’s surface, then rub in the spices. For more meat you might need more spices.

6. Put the steak in a very hot pan and sear on each side for 2 minutes. The spices may blacken, this is normal.

7. Once both sides are seared put in the oven for 5 minutes

8. Allow to meat to rest in the pan once you take it out of the oven. At this point your vegetables should be done, to take those out as well.

9. Serve and enjoy!


One response to “Berbere spiced steak

  1. Pingback: Oven roasted vegetables, sausages and couscous | Style vs Space

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