Thin strips of beef marinated in berbere and grilled until charred, served with sauteed rosemary and jalapeno, a beloved Ethiopian grill dish.
Zilzil tibs takes its name from the long, thin strips the beef is cut into, marinated briefly in berbere spice and grilled or pan-seared hot and fast until charred at the edges while staying tender within. A quick saute of onion, jalapeno and fresh rosemary accompanies the grilled beef, tossed together at the end so the meat picks up the aromatics' flavor without losing its char. Popular at Ethiopian restaurants and home celebrations alike, zilzil tibs offers a satisfying middle ground between a full grilled steak and the more heavily sauced wat stews, delivering bold flavor with minimal cooking time.
Serves 4
Toss the beef strips with berbere, niter kibbeh and salt; marinate at least 20 minutes.
Heat oil in a very hot skillet and sear the beef strips quickly, about 2-3 minutes, until charred outside and still pink within; remove.
Sear over the highest heat available and don't overcrowd the pan — this ensures a proper char rather than gray, steamed beef.
In the same pan, cook onion, jalapeno, rosemary and garlic until softened and fragrant, about 5-6 minutes.
Return the beef to the pan, tossing everything together over high heat for 1-2 minutes.
Remove the rosemary sprigs and serve hot with injera or rice.
Sear the beef over the highest heat your stove can manage, in batches if necessary, to develop a proper char rather than steaming the meat.
Marinate the beef for at least 20 minutes so the berbere has time to season it, though longer marinating deepens the flavor further.
Remove the rosemary sprigs before serving, since they're meant to infuse flavor rather than be eaten whole.
Lamb can substitute for beef using the same technique.
A milder version reduces the berbere for those sensitive to heat.
Adding a splash of red wine to deglaze the pan gives extra depth.
Refrigerate up to 3 days in an airtight container; reheat briefly in a hot pan, being careful not to overcook the beef further.
Zilzil tibs is a popular preparation across Ethiopian restaurants and homes, its quick, high-heat cooking method offering a different textural experience from the country's more common slow-braised stews, showcasing the versatility of Ethiopian spicing.
Use a cast-iron skillet if you have one, since it retains heat exceptionally well and helps achieve a proper sear even on a moderate home stove.
Yes, tenderloin or ribeye work well too, though sirloin offers a good balance of tenderness and flavor at a more reasonable price.
The pan likely wasn't hot enough, or too much beef was added at once — sear in small batches over the highest heat available.
Per serving (280g / 9.9 oz) · 4 servings total
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