Gored Gored

Ingredients

• 1 lb beef tenderloin or sirloin, trimmed
• 3 tablespoons fresh lime juice
• 1 inch piece fresh ginger, peeled
• 3 whole garlic cloves
• 2 teaspoons Ethiopian berbere spice blend
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 whole fresh jalapeño
• ¼ cup fresh cilantro, roughly chopped
• 4 pieces injera bread

Instructions

1. 1

   Place the beef tenderloin in the freezer for 15–20 minutes — this firms the meat and makes clean cutting possible. While it chills, prepare your mise en place: Peel and finely mince 3 garlic cloves into small, consistent pieces. Grate the 1-inch piece of fresh ginger on a microplane directly into a small bowl. Remove the stem and ribs from 1 fresh jalapeño, then slice it into thin rings or finely dice it, depending on your heat preference and presentation style.

2. 2

   Remove the beef from the freezer and place it on a clean cutting board. Using a very sharp chef's knife, cut the beef into uniform 1/4-inch cubes — think of the size of a small die. Work quickly so the meat stays as cool as possible. The cubes should be clean-edged and consistent in size so they cure evenly in the lime and spices.

3. 3

   Transfer the cubed beef to a large mixing bowl. Pour in 3 tablespoons of fresh lime juice, then add 2 teaspoons of Ethiopian berbere spice blend, the minced garlic, grated ginger, 1 teaspoon of kosher salt, and 0.5 teaspoon of freshly ground black pepper. Drizzle in 3 tablespoons of extra-virgin olive oil. Fold everything together gently but thoroughly with a spatula or wooden spoon, making sure every piece of beef gets coated with the seasoning and lime — the acid will slightly 'cook' the outer surface of the meat, creating a firmer texture.

4. 4

   Taste a small piece and adjust seasoning as needed — the dish should be bold and zesty with lingering heat from the berbere and a bright citrus edge. Fold in the sliced jalapeño and 0.25 cup of roughly chopped fresh cilantro just before serving, reserving a pinch of cilantro for garnish.

5. 5

   Serve immediately on a large platter lined with 4 pieces of injera bread. Spoon the gored gored into the center, creating a mound, and scatter the reserved cilantro on top. Traditionally, diners tear off pieces of injera, scoop up the raw beef with the bread, and eat it all together. Provide a fork and knife for those who prefer utensils. Serve well-chilled or at cool room temperature — the beef should be cold to the touch when served.

Tools you’ll need

• freezer
• cutting board
• sharp chef's knife (8-inch)
• microplane grater
• small mixing bowl
• large mixing bowl
• wooden spoon or spatula

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