Berbere is a spice blend used in North African cooking, particularly in Ethiopia, and this well-balanced combination of sweet and savory flavors complements grilled meats and stews. Here, it’s used in combination with peaches, which come to life with the warmth of the nutmeg, ginger, and cloves in the berbere. Feel free to double or quadruple the spice blend and save the rest for another roasted meat.
Ingredients
Berbere
- 2 tablespoons paprika
- 1 tablespoon ancho chile powder
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon kosher salt
- ½ teaspoon fenugreek powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
Steak
- 2 flat iron steaks
- Extra virgin olive oil
- 2 large peaches, halved and pitted
- 1 tablespoon honey
How to Make It
-
Berbere
- In a small bowl, mix together the paprika, chile powder, coriander, turmeric, salt, fenugreek, nutmeg, ginger, allspice, and cloves. Steak
- Rub berbere generously onto both sides of steak and wrap in plastic wrap. Store in the refrigerator overnight. Remove from refrigerator 30 minutes before grilling
- Preheat grill to medium-high. Sprinkle steak on both sides with oil. Grill for 4–5 minutes on each side, or to desired doneness. (Temperature for rare is 130–135 degrees F, medium-rare is 140 degrees F, medium is 155 degrees F, and well-done is 165 degrees F.) Remove from grill and cover with foil. Remember, steak will continue to cook after removed from grill; you may want to shave a few minutes off the cooking time to prevent overcooking. Keep the grill heated.
- While steak is resting, brush peach halves with oil; grill for about 8 minutes, turning once, until charred and tender. Remove peaches from grill, cut into wedges, and drizzle with honey. Cut steak into thin slices cutting across the grain and serve with the peach wedges.