This Berbere & Adobo Steak Sauté and Somalian Rice comes together in half hour and smells so good. The rice is lightly spiced but highly fragrant, while the steak sauté has Ethiopian and Mexican flavors with saucy, tomato-y vegetables. It’s slightly hot, peppery and a little tangy - the key to this dish is the subtle kicks of flavor rather than any overwhelming or standout ingredients.

This recipe is adapted from Moussa Doulaeh, the executive chef of Afro Deli. I played around with some quantities to make this recipe easy for 2 people with mostly pantry staples, like peppers, onions, tomatoes, and rice.

A lot of this dish’s flavor comes from the technique of infusing spices rather than imparting them. The rice is cooked alongside a cinnamon stick and a halved jalapeño to allow for a subtle cinnamon kick and the flavor of jalapeño without the spice. The light seasoning comes from the curry powder and cumin, which perfectly compliment the garlic, onion, and bell peppers. I’d make the rice to accompany so many dishes.

I’ve made the steak sauté with skirt steak before, but I’ve found the best way to cook skirt steak is hot and brief, not through a couple minutes in a saute. I’d stick to the recommendation for sirloin, which is much more accessible than skirt steak anyways. You can use freshly puréed or canned crushed tomatoes; I use the later for convenience and love the flavor.

Finish the dish off with some golden raisins and fresh cilantro! If you make it, tag @cleaneatsfactory on Instagram. Feel free to comment or DM me with any questions.