Suya Steak Recipe | Menu Six Fusion Kitchen

Ingredients

For the Yaji Spice

Roasted peanuts, ground1/2 cup
Paprika2 tbsp
Ground ginger1 tbsp
Garlic powder1 tbsp
Onion powder1 tbsp
Cayenne pepper2 tsp
Smoked paprika1 tsp
White pepper1 tsp
Bouillon cube, crushed1
Salt1 tsp

For the Steak

Flank steak or sirloin1.5 lbs
Yaji spice blend3 tbsp
Vegetable oil2 tbsp
Onions, slicedfor serving
Tomatoes, slicedfor serving

Instructions

How to Make Suya Steak

Make the Yaji Spice

Toast peanuts in a dry pan until fragrant, about 3 minutes. Cool completely, then grind to a fine powder in a blender. Mix with all other spices. Store extra in an airtight container - it keeps for 3 months.

Prepare the Steak

Slice the steak against the grain into 1/4 inch thick strips. Coat generously with Yaji spice and oil, making sure every piece is well covered.

Marinate

Let the meat marinate for a minimum of 4 hours. Overnight is best - the longer it sits, the more the spices penetrate the meat. Bring to room temperature 30 minutes before cooking.

Cook

Heat grill or cast iron pan to HIGH (450F+). Cook strips 2-3 minutes per side for medium. For air fryer: 400F for 8 minutes, flipping halfway through.

Serve

Traditionally served with sliced raw onions and tomatoes. Sprinkle extra Yaji spice on top before serving. Wrap in foil to keep warm if serving later.

Chef's Tips

The peanut in Yaji is what makes it authentic - don't skip it
Traditional suya uses "kuli kuli" (groundnut cake) for more intense peanut flavor
Can substitute almond flour for nut-free version (won't be traditional)
Skewer the meat for authentic street-food presentation
Newspaper is traditional serving - it absorbs excess oil

Nutrition (per serving)

320

Calories

Carbs

38g

Protein

16g

Fat