1 large baking potato cut into 3-by- 1/4-inch sticks, rins
1.5 tablespoons berbere spice
2 tablespoons capers drained chopped
3 large celery ribs thinly sliced
1 pint cherry tomatoes red halved
1 head leaf lettuce green separated
2 tablespoons juice of lemon fresh
2 tablespoons olive oil extra-virgin
2 tablespoons parsley chopped
0.5 onion red thinly sliced
2 teaspoons red wine vinegar
50 servings salt and pepper black freshly ground
1 rump steak
4 tablespoons butter unsalted
3 cups vegetable oil
1 pint cherry tomatoes yellow halved
Equipment
bowl
frying pan
baking sheet
oven
Directions
Sprinkle the steak with 1 tablespoon of the berbere spice and let stand at room temperature for 1 hour.
Meanwhile, preheat the oven to 35
On a large rimmed baking sheet, toss the tomatoes with the olive oil. Season with salt and pepper and bake for 45 minutes, until the tomatoes are sizzling and just starting to brown.
In a medium bowl, combine the lemon juice with the remaining 1/2 tablespoon of berbere spice.
Add the celery and leaves, the parsley, capers, vinegar and onion and toss well. Season with salt and pepper.
In a large skillet, melt the butter. Season the steak with salt and pepper and cook over moderately high heat until richly browned, 5 minutes. Turn the steak and cook over moderate heat until medium-rare, 6 minutes longer.
Transfer the steak to a carving board to rest for 10 minutes.
