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Marcus Samuelsson’s Tibs

by Alvin Zhou

Ingredients

for 8 servings

  • 1 lb
    beef tenderloin, cubed (455 g)
  • canola oil, to taste
  • ½ teaspoon
    kosher salt, plus more to taste
  • pepper, to taste
  • 1 tablespoon
    berbere, plus more to taste
  • 2 cups
    broccoli rabe, roughly chopped (80 g)
  • 2 teaspoons
    spiced butter, niter kibbeh, or clarified butter
  • 1 medium red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 ginger, 1 inch (2 cm) piece, peeled and minced
  • 2 jalapeñoes, sliced
  • 2 sprigs fresh rosemary, leaves, chopped
  • ½ teaspoon
    ground cumin
  • ½ cup
    crushed tomato, canned (100 g)
  • 2 tablespoons
    red wine vinegar
  • 2 teaspoons
    dijon mustard
  • 2 medium tomatoes, chopped
  • 2 teaspoons
    fresh cilantro, chopped
  • injera, for serving
  • cheese, fresh - Ayib, for serving

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Preparation

  1. Cut the beef tenderloin into cubes. Reserve any fat trimmings and other scraps.
  2. Heat the canola oil in a large skillet over high heat. Add the beef scraps and stir to season the pan. Add the cubed beef to the skillet and season to taste with salt, pepper, and berbere. Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan.
  3. To the pan, add the broccoli rabe and cook until wilted. Remove from the pan and set aside.
  4. Add a drizzle of canola oil and the kibbeh to the same pan over medium heat. Once the kibbeh is melted, add the onion, garlic, ginger, and jalapeños and sauté for 3 minutes, until starting to soften.
  5. Add the rosemary, cumin, and cook for one minute. Add the crushed tomatoes, red wine vinegar, mustard, berbere, and cooked broccoli rabe. Cook for 3 minutes, until simmering
  6. Return the beef to the pan, along with the chopped tomatoes and cilantro. Simmer for 2 minutes to allow the flavors to meld. Remove the pan from the heat.
  7. Serve the tibs over injera, garnished with berbere and ayib.
  8. Enjoy!
 

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