Kitfo (Ethiopian Steak Tartare With Seasoned Clarified Butter) Recipe - Elazar Tamano | Asif

Name: Kitfo (Ethiopian Steak Tartare With Seasoned Clarified Butter) Recipe - Elazar Tamano | Asif
Ingredients: 8.8 ounces / 250 grams tri tip steak, fat trimmed (gross weight about 14 ounces / 400 grams); 4-6 tablespoons chewu butter (see recipe below); 3 tablespoons finely chopped scallions; Salt; For the chewu butter:; 7 ounces / 200 grams butter; 2 tablespoons chewu spice mix, available at Ethiopian shops; For the aioli:; 3 egg yolks; 2 tablespoons lemon juice; 2/3 cup grape seed oil; 2 generous tablespoons telba; For the fried potato chips :; 2 potatoes suitable for frying, peeled and coarsely grated; 6 tablespoons cornstarch; Fine salt; ½ tablespoon berbere spice mix; Oil, for deep frying; To serve:; 1-2 injera

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Chef and artist Elazar Tamano serves his Ethiopian steak tartare on injera and tops it with crunchy fried potato shreds.

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Ingredients

8.8 ounces / 250 grams tri tip steak, fat trimmed (gross weight about 14 ounces / 400 grams)
4-6 tablespoons chewu butter (see recipe below)
3 tablespoons finely chopped scallions
Salt
For the chewu butter:
7 ounces / 200 grams butter
2 tablespoons chewu spice mix, available at Ethiopian shops
For the aioli:
3 egg yolks
2 tablespoons lemon juice
2/3 cup grape seed oil
2 generous tablespoons telba
For the fried potato chips :
2 potatoes suitable for frying, peeled and coarsely grated
6 tablespoons cornstarch
Fine salt
½ tablespoon berbere spice mix
Oil, for deep frying
To serve:
1-2 injera