Beef Suya

By KDHarmon

Ingredients

• 1.5 pound flat-iron steak, sliced against the grain into 1/2-inch thick strips
• 1-3/4 tsp kosher salt, divided
• 1/2 unsalted dry-roasted peanuts
• 1 Tbl sweet paprika
• 1 Tbl ground ginger
• 1 Tbl garlic powder
• 1 Tbl onion powder
• 2 tsp packed light brown sugar
• 1 tsp cayenne pepper
• 1 tsp ground black pepper
• 3 Tbl grapeseed or other neutral oil, plus more for oiling the grill grates
• 1 Tbl lime juice, plus lime wedges to serve

Details

Servings 4
Adapted from MilkStreet.com

Preparation

Step 1

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

In a food processor, combine the peanuts, paprika, ginger, garlic powder, onion powder, sugar, cayenne, pepper and remaining 3/4 teaspoon salt. Process until peanuts are finely ground, about 20 seconds. Reserve 1/3 cup of this mix, then transfer rest to a medium bowl. Add oil and stir to form a paste. Add paste to the beef, tossing and massaging into the meat.

Thread beef tightly onto four 12-inchmetal skewers, fitting multiple pieces of meat on each, they should be tightly packed.

Prepare 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 vents. For gas grill, set all burners to high. Heat the grill, covered for 10-15 minutes, then clean and oil grates.

Grill the skewers, covered until well charred all over, about 5 minutes, fli0ping halfway through. Transfer to a plate and rest for 5 minutes.

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

Makes 4 servings.