Namibian Kapana Beef with Tomato Salsa

Ingredients

• 1 lb beef sirloin or rump, cut into thin strips
• 4 pieces flatbread
• 2 tbsp neutral oil
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 1 1/2 tsp ground coriander
• 1 tsp chili powder or minced fresh chili
• 3 ripe tomatoes, diced
• 2 lemons, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro or parsley

Steps

1. Make the salsa first so it has time to sit: mix the tomatoes, half the onion, half the garlic, half the chili, the lemon juice, and a pinch of salt, and leave at room temperature.
2. Pat the beef strips completely dry and toss them with the oil, the remaining garlic, the coriander, the remaining chili, and 1 teaspoon salt.
3. Heat a heavy skillet or grill pan over the highest heat until it is smoking. Kapana is cooked fast over fierce heat, and a moderate pan will grey the meat instead of charring it.
4. Lay a third of the beef in a single layer and leave it completely undisturbed for 60 to 90 seconds, until the underside is deeply browned.
5. Turn and cook for 30 to 60 seconds more, then move it to a warm plate. Cook the rest in two more batches so the pan stays fierce.
6. Crowding the pan is the one thing that ruins this dish; the meat releases water, the temperature drops, and it stews.
7. Scatter the remaining raw onion over the hot beef and toss once so it softens slightly in the residual heat.
8. Warm the flatbreads in the same pan for 20 seconds a side and serve the beef with the salsa, the cilantro, and lemon wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.