Shared recipe · West African
Suya steak with peanut rice pilaf
Serves 2 · 40 min cook
Hot-seared wagyu sirloin rubbed in freshly toasted peanut-chilli-ginger suya spice, sliced over a fragrant West African peanut rice pilaf.
Ingredients
Protein
- 2100% British beef wagyu sirloin steak
Starch
- 150 gBasmati rice
Sauce
- 1Beef stock cube
- 2 tbspOlive oil
Spices
- 0.5 tspBlack pepper
- 1.5 tspChilli flakes
- 25 gFresh ginger
- 3Garlic cloves
- 1.5 tspSalt
- 50 gUnsalted peanuts
Veg
- 1Onion
To serve
- 20 gFresh coriander
- 1Lime
Method
- 1Pat both 100% British beef wagyu sirloin steak packs dry. Season lightly with ½ tsp of the salt and the black pepper, and leave at room temperature while you make the spice.
- 2Toast the unsalted peanuts in a dry frying pan over medium heat for 4–5 minutes, shaking often, until deep golden and smelling nutty. Add the chilli flakes for the last 30 seconds so they warm without burning, then tip onto a plate to cool.
- 3Peel and finely grate the fresh ginger and the garlic cloves. Grind the cooled peanuts and chilli flakes with ½ tsp of the salt in a spice grinder (or pestle and mortar) to a coarse, sandy powder, then stir in the grated ginger and garlic to make a fresh suya spice.
- 4Rub half the suya spice all over both steaks. Keep the other half for the rice.
- 5Rinse the basmati rice until the water runs clearer. Crumble the beef stock cube into 350 ml just-boiled water and stir to dissolve.
- 6Finely chop the onion. Heat 1 tbsp of the olive oil in a medium saucepan over medium heat and cook the onion with a pinch of the remaining salt for 4–5 minutes until soft and pale gold. Stir in the remaining suya spice for 30–60 seconds until fragrant.
- 7Add the rinsed basmati rice and stir 1 minute to coat every grain. Pour in the hot stock, bring to a lively simmer, then cover, turn the heat to low and cook 12 minutes. Turn off the heat and leave covered another 5 minutes.
- 8Meanwhile, heat the other 1 tbsp olive oil in a heavy frying pan or cast-iron skillet until almost smoking. Lay in the steaks and cook hard for 2–3 minutes each side for medium-rare (or until a probe reads about 52°C and the flesh looks just rosy in the middle). Rest on a board for 5 minutes.
- 9Fluff the peanut rice pilaf with a fork. Squeeze in the juice of half the lime, taste, and adjust salt. Roughly chop the fresh coriander and fold most of it through.
- 10Slice the rested steaks across the grain. Spoon the peanut rice pilaf onto two plates, top with the sliced suya steak, scatter the last coriander and finish with the remaining lime wedges.