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Beef Suya

Beef Suya

By Elizabeth GermainJune 2, 2017

  • Makes
    4 servings
  • Cook Time
    1 hour 15 minutes
  • Active time plus cooling
    30 minutes active
  • Rating

Flat-iron steak is a broad, flat cut from the shoulder of the cow; look for a single 1½-pound piece. Blade steaks, also known as top blade, are a similar cut and are sometimes labeled flat-iron; they are sold in smaller portions and a line of gristle runs down the center of each piece. Either cut worked, but if you opt for blade, choose the thickest you can find and remove the gristle (which means cutting each steak into two pieces) before slicing the meat into strips. Salting the beef and letting it sit before applying the spice paste allows the seasoning to better penetrate the meat. The best way to check the meat for doneness is to cut into a piece at the center of a skewer; it should be medium-rare. We liked serving the suya with cucumber, tomato, cabbage and onion—cooling counterparts to the salty, piquant beef. If you prefer to make this indoors, place the skewers on a wire rack set in a foil-lined rimmed baking sheet. Broil on the uppermost rack until well-browned, about 5 minutes, flipping halfway through.

Tip

Don’t skip the lime wedges for serving. They provide a much-needed hit of acidity and freshness.

Ingredients
  • 1 ½

    pounds flat-iron steak, sliced against the grain into ½-inch-thick strips

  • 1 ¾

    teaspoons kosher salt, divided

  • ½

    cup unsalted dry-roasted peanuts

  • 1

    tablespoon sweet paprika

  • 1

    tablespoon ground ginger

  • 1

    tablespoon garlic powder

  • 1

    tablespoon onion powder

  • 2

    teaspoons packed light brown sugar

  • 1

    teaspoon cayenne pepper

  • 1

    teaspoon ground black pepper

  • 3

    tablespoons grapeseed or other neutral oil, plus more for oiling grill grates

  • 1

    tablespoon lime juice, plus lime wedges, to serve

Step 1

In a large bowl, combine the beef with 1 teaspoon of the salt. Toss and massage until evenly coated. Let sit at room temperature for 30 minutes.

Meanwhile, in a food processor, combine the peanuts, paprika, ginger, garlic powder, onion powder, sugar, cayenne, pepper and the remaining ¾ teaspoon salt. Process until the peanuts are finely ground, about 20 seconds. Reserve ⅓ cup of the mix, then transfer the rest to a medium bowl. Add the oil to the bowl and stir to form a paste. Add the paste to the beef, tossing and massaging into the meat.

Thread the beef tightly onto four 12-inch metal skewers, fitting multiple pieces of meat per skewer.

Step 2

Prepare a grill for direct, high-heat cooking. For a charcoal grill, spread a large chimney of hot coals evenly over the grill bed; open the bottom grill vents. For a gas grill, set all burners to high. Heat the grill, covered, for 10 to 15 minutes, then clean and oil the cooking grate.

Step 3

Grill the skewers, covered, until well charred all over, about 5 minutes, flipping halfway through. Transfer to a plate and let rest for 5 minutes.

Brush the lime juice on both sides of the skewers, then sprinkle with the reserved spice mix. Serve with lime wedges.

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