Tibs

Method

1. 1

   Get the skillet smoking hot and sear the beef in butter in two batches — hard color, quick.

2. 2

   Add onion, garlic, rosemary and jalapeno; toss 3 minutes so the onion stays snappy.

3. 3

   Dust with berbere, toss once more, and pull it while the pan still roars.

   💡 Tibs is a sprint. Grey, crowded beef means the pan wasn't ready.

4. 4

   Serve sizzling with injera and a cold drink.