Zilzil Tibs (Ethiopian Grilled Beef Strips)

About This Recipe

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.

Ingredients

Serves 4

• 600 gbeef sirloin(cut into thin strips)
• 2 tbspberbere spice blend(for marinade)
• 2 tbspniter kibbeh or vegetable oil(for marinade)
• 1 tspsalt(for marinade)
• 2 tbspvegetable oil(for cooking)
• 1onion(sliced)
• 2jalapeno peppers(sliced)
• 2 sprigsfresh rosemary
• 3 clovesgarlic(minced)

Instructions

1. 1

   Marinate the beef

   Toss the beef strips with berbere, niter kibbeh and salt; marinate at least 20 minutes.

2. 2

   Sear the beef

   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.

3. 3

   Cook the aromatics

   In the same pan, cook onion, jalapeno, rosemary and garlic until softened and fragrant, about 5-6 minutes.

4. 4

   Combine

   Return the beef to the pan, tossing everything together over high heat for 1-2 minutes.

5. 5

   Serve

   Remove the rosemary sprigs and serve hot with injera or rice.

Variations

• •

  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.

Storage

Refrigerate up to 3 days in an airtight container; reheat briefly in a hot pan, being careful not to overcook the beef further.

Frequently Asked Questions