Nigerian Inspired Suya 21 Day Aged Steak Skewers
with Peanut Sauce, Sweet Potato Chips and Pickled Onion Salad
Inspired by some of the world's most popular street food, these tasty with Peanut Sauce, Sweet Potato Chips and Pickled Onion Salad are perfect for a casual sharing-style dinner. Suya skewers are a popular Nigerian street food of meat (typically beef but can also be chicken) marinated with spices and peanuts, then grilled. Served with fresh lettuce and red onion.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
2 unit(s)
Sweet Potato
50 grams
West African Style Paste
(Contains Soya)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
30 grams
Hot Sauce
1 unit(s)
Baby Gem Lettuce
125 grams
Baby Plum Tomatoes
1 bunch(es)
Coriander
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts, Sesame)
½ unit(s)
Red Onion
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
4 unit(s)
Bamboo Skewers
Not included in your delivery
1 tsp
Sugar for the Sauce
2 tbsp
Water for the Sauce
1 tsp
Sugar for the Pickle
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, in a small bowl, combine the West African style paste, peanut butter and hot sauce. TIP: If your peanut butter has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Cut the rump steaks into 3cm chunks and add to a medium bowl. Spoon over half the peanut sauce from the small bowl and toss to evenly coat. Set aside. IMPORTANT: Wash your hands and equipment after handling raw beef.
Add the sugar and water for the sauce (see pantry for both amounts) to the remaining peanut sauce in the small bowl. Stir well to combine. Set aside.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Halve the baby plum tomatoes. Roughly chop the coriander (stalks and all).
Crush the peanuts in the unopened sachet using a rolling pin.
Halve, peel and slice the red onion as thinly as you can. Pop into a large bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
Thread the steak pieces onto the skewers, then pop the skewers on the baking tray.
Roast on the top shelf of your oven until the steak is browned all over, 15-18 mins. Turn halfway through. IMPORTANT: The steak is safe to eat when browned on the outside.
When everything's nearly ready, add the lettuce and tomatoes to the bowl with the pickled onion.
Drizzle with the olive oil for the dressing (see pantry for amount). Toss to combine.
Share the steak skewers between your plates and spoon over the peanut sauce from the bowl.
Scatter over the coriander and peanuts to finish.
Serve with the sweet potato chips and the pickled onion salad on the side.
Enjoy!
