Berbere Steak With Rosemary Ghee 

Preparation

1. Step 1

   Place cubed flank steak, 2 tablespoons berbere, 2 teaspoons salt and ½ teaspoon black pepper in a medium bowl (or ziptop bag) and toss until the beef is evenly coated. Set aside to marinate.

2. Step 2

   Heat a large skillet over medium-high and add 2 tablespoons of ghee. When it shimmers, add the rosemary sprigs and cook, stirring, until the rosemary has mostly crisped and deepened in color, up to 1 minute. Remove the rosemary to a paper towel-lined plate, leaving the ghee in the pan.

3. Step 3

   Add the sliced onion, 1 tablespoon berbere seasoning and a generous pinch of salt, and cook, stirring occasionally, until the onions begin to wilt and lightly brown, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes have broken down and appear saucy, 4 to 5 minutes. If the tomatoes are less juicy, then add water to the skillet, 1 tablespoon at a time, until the mixture appears saucy. Remove the tomato and onion mixture to a medium bowl and reserve.

4. Step 4

   Add the remaining 1 tablespoon ghee to the skillet and when it shimmers, add the beef in a single layer. Cook, undisturbed, until the bottoms are browned, about 3 minutes. Using a spatula, flip the beef and cook, undisturbed, until browned, about 2 minutes more. 

5. Step 5

   Stir the spiced tomato mixture into the beef, bring to a simmer until the flavors meld, about 2 minutes. 

6. Step 6

   Remove from heat and stir in the lemon juice, then taste and season as needed. 

7. Step 7

   Serve with rice, injera or cooked orzo. Garnish with crushed fried rosemary sprigs.