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Nigerian Wagyu Beef Suya
Prep Time: 30 Minutes (Plus 2-6 Hours to Refrigerate)
Cook Time: 20 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu sirloin tip steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE WAGYU STEAK STRIPS
Make sure you’ve cut your Wagyu sirloin tip steak into 1 1/2-inch-wide slices. The result should be about 6-7 steak strips.
In a large bowl, mix the Wagyu steak strips with the grapeseed oil.
In another large bowl, combine the ground roasted peanuts, ginger, paprika, onion powder, garlic powder, kosher salt, cayenne pepper, crayfish powder (if using), and chile flakes. Mix well.
Add the peanut and spice mixture to the bowl with the Wagyu steak slices. Massage the mixture into the beef.
Cover the bowl, and refrigerate for 2-6 hours.
PREPARING THE WAGYU BEEF SUYA
Pull the Wagyu steak strips from the refrigerator.
Start threading the steak strips onto the skewers, bunching the meat together like an accordion. You should have enough beef for 4 skewers.
Heat a gas grill on medium-high heat for 10 minutes.
Once the grill is hot, add the skewers to the grill.
Grill the Wagyu beef Suya for 5 minutes on each side.
Turn off the grill, and close the lid.
Let the skewers sit inside the hot grill for 10 minutes longer (to cook a little more).
In the meantime, mix the sliced cabbage, diced tomatoes, and cilantro leaves in a bowl.
Place the cabbage mixture onto a platter.
Once the skewers have cooked, let them rest for 5 minutes.
Then, place the Wagyu beef Suya over the cabbage salad.
Serve warm, and enjoy!
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