Berbere steak with rosemary ghee

In this riff on zilzil tibs (cubes of beef marinated in berbere, red wine and ghee, sauteed with onion) and sega tibs (cubes of beef sautéed with onion, tomato and seasoned with berbere and rosemary), berbere seasoning anchors a simple dish of cubed flank steak and a spiced ghee inspired by niter kibbeh. Made with a combination of spices like chiles, paprika, coriander, cardamom, nutmeg, cloves and more, berbere is an integral spice blend in Ethiopian and Eritrean cuisines and creates layered, deliciously complex flavor in traditional recipes like shiro or doro wat and nontraditional recipes like berbere brown sugar chicken or these berbere meatballs. In this recipe, the ghee (clarified butter) is infused with fresh rosemary, creating a flavorful foundation for berbere, onions and tomatoes. Serve it with quick injera, rice or orzo.