Closer Weekly



11⁄2 lbs. flank steak, cut into 3" sections with the grain, then thinly sliced against the grain on the diagonal

2 tbsp. berbere

4 medium garlic cloves, minced

2 sprigs rosemary

1⁄2 tsp. ground fenugreek (optional)

1 ⁄4 tsp. ground cardamom

2 tbsp. ghee or neutral oil

1 large red onion, halved and sliced

1 ⁄4" thick 1 ⁄4 cup dry white wine 2 jalapeño chilies, stemmed and sliced into rings

1. In a bowl, toss beef with berbere, garlic, rosemary, fenugreek,

1 cardamom and ⁄2 tsp. each salt and pepper. Let stand 10 min.

2. In a skillet over medium-high, heat ghee until barely smoking. Add beef and cook, stirring just once or twice, 2 to 4 min. Add onion and wine; cook, stirring often, 3 min. Add jalapeños; cook, stirring, until beef is tender,

1 to 2 min.

3. Off heat, remove and discard the rosemary, then taste and season with salt and pepper.

PER SERVING: 418 cal, 48g protein, 7g carbs, 1g fiber, 2g sugar, 21g fat

 ?? ?? Ready in 20 minutes!
Ready in 20 minutes!

Newspapers in English

Newspapers from United States