Help me make Siga Tibs And Ethiopian Salad.
Here's a recipe for Siga Tibs And Ethiopian Salad:

Ingredients:

Ethiopian Salad

• 1 tablespoon garlic, grated
• 1 tablespoon lemon juice
• 1 cup diced tomato
• 2 tablespoons red onion, finely chopped
• 2 tablespoons jalapeño, finely chopped
• kosher salt, to taste
• 2 tablespoons olive oil
• black pepper, to taste
• kosher salt, to taste
• 4 cups iceberg lettuce, shredded

Siga Tibs

• 2 lb ribeye steak, cubed
• 3 tablespoons red onion, finely chopped
• 2 tablespoons clarified butter, Ethiopian butter
• 2 tablespoons jalapeño, finely chopped

For Serving

• pita bread, or Injera
• 1/4 cup Suf fitfit, pureed sunflower seeds
• timatim fitfit, pureed tomatoes
• green lentil, azifa
• 1 beet
• shiro, orange split peas
• 1/4 cup alicha kik, yellow split peas
• misir wot, red lentils
• 1/4 cup gomen, collard greens
• tikil goman, cabbage and carrots
• shimbra asa, chickpea paste
• 1/4 cup atkilt, potatoes, green beans, carrots, and onions
• tofu tib
• 1/4 cup doro wot, stewed chicken

Instructions:

1. Make the Ethiopian salad: In a large bowl, combine the garlic, lemon juice, tomatoes, onion, and jalapeño. Season with salt, the olive oil, and pepper. Toss well.
2. Add the lettuce and toss again.
3. Make the siga tibs: Heat a large nonstick pan over high heat. Add the steak and season with salt. Cook until nicely browned, or 7-8 minutes.
4. Add the onion and cook for 2-3 minutes. Add the butter and let it melt, then add the jalapeño and sauté for 1-2 minutes, until fragrant. Remove the pan from the heat.
5. Serve the salad and siga tibs with injera bread and your desired accompaniments.

Enjoy your Siga Tibs And Ethiopian Salad!