Berbere-Spiced Beef Sirloin with Braised Garlic Greens and Cauliflower Mash

Seared sirloin strips infused with aromatic Ethiopian berbere spices, served over velvety cauliflower mash with garlicky braised collard greens.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 6
• Cuisine: African
• Difficulty: Medium
• Cost: $8.89/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• Low-Sugar
• Low-Carb
• High-Protein
• Paleo
• Whole30
• Halal
• Kosher
• Low-Calorie

Tags

• sauté
• healthy
• spicy
• comfort food

Ingredients

• 2.5 pound beef sirloin steak (trimmed and sliced into 1-inch strips)
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon ground cardamom
• 1.5 teaspoon kosher salt
• 0.5 teaspoon black pepper (ground)
• 2 tablespoon olive oil
• 1 pound collard greens (stems removed and leaves chopped)
• 1 cup chicken broth
• 24 ounce cauliflower florets (chopped)

Instructions

1. Place cauliflower florets into a large pot with 1 inch of water. Bring to a boil, cover, and steam for 10 minutes until fork-tender. Drain thoroughly, then mash or puree in a food processor with 1/2 tablespoon olive oil, 1/2 teaspoon kosher salt, and a pinch of black pepper until smooth. Cover to keep warm.
2. In a small dish, blend chili powder, garlic powder, ground cumin, ground ginger, cinnamon, cardamom, 1/2 teaspoon kosher salt, and remaining black pepper to form the berbere spice mix.
3. Toss the beef sirloin strips thoroughly with the berbere spice mix until evenly coated.
4. Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the seasoned beef sirloin in a single layer and sear without moving for 2 minutes to develop a deep crust. Stir and sauté for an additional 2 to 3 minutes until medium-rare to medium (145°F). Transfer beef to a warm plate and rest 5 minutes.
5. In the same skillet over medium heat, add the remaining 1/2 tablespoon olive oil and chopped collard greens. Pour in the chicken broth and remaining 1/2 teaspoon kosher salt. Cover and simmer for 8 minutes until greens are tender and liquid has mostly evaporated.
6. Divide the velvety cauliflower mash among plates, top with braised greens, and spoon the seared berbere sirloin and pan juices over top.

Notes

Draining the steamed cauliflower very well ensures a thick, velvety mash without adding excess liquid.

Nutrition (per serving)

• Calories: 439
• Protein: 49.2 g
• Carbohydrates: 16.9 g
• Fat: 18.1 g
• Fiber: 7.9 g
• Sodium: 916 mg
• Saturated Fat: 5.7 g
• Sugar: 5 g
• Cholesterol: 127 mg