START TO FINISH: 45 minutes (30 minutes active)
SERVINGS: 4
Eaten on the spot with burning fingers and tongue or carried away wrapped in newspaper, the street snack known as suya is popular throughout Nigeria. Suya usually is made with thin strips of beef, but it’s the spice rub that sets it apart—typically a blend of ground peanuts, red pepper and other seasonings. We like this with flat iron steak, which is easily cut into long, ½-inch-thick strips; look for a single 1½-pound piece. Blade steaks, also known as top blade, are a similar cut and are sometimes labeled flat iron; they are sold in smaller portions and a line of gristle runs down the center of each piece. Either cut worked, but if you opt for blade, choose the thickest you can find and remove the gristle (which means cutting each steak into two pieces) before slicing the meat into strips. The best way to check the meat for doneness is to cut into a piece at the center of a skewer; it should be medium-rare. We liked serving the suya with cucumber, tomato, cabbage and onion—cooling counterparts to the spicy beef.
Don’t skip the lime wedges for serving. They provide a much-needed hit of acidity and freshness.
½ cup unsalted dry-roasted peanuts
1 tablespoon sweet paprika
1 tablespoon ground ginger
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons packed light brown sugar
1 teaspoon cayenne pepper
Kosher salt and ground black pepper
3 tablespoons grapeseed or other neutral oil
1½ pounds flat iron steak, sliced against the grain into ½-inch-thick strips
1 tablespoon lime juice, plus lime wedges, to serve
In a food processor, combine the peanuts, paprika, ginger, garlic powder, onion powder, sugar, cayenne, ¾ teaspoon salt and 1 teaspoon black pepper. Process until finely ground, about 20 seconds. Reserve ⅓ cup of the spice mix, then transfer the rest to a medium bowl; add the oil and stir to form a paste.
In a large bowl, combine the beef with 1 teaspoon salt. Toss and massage until evenly coated. Add the paste to the beef, tossing and massaging into the meat. Thread the beef tightly onto four 12-inch metal skewers, fitting multiple pieces of meat on each skewer; they should be tightly packed.
Place the skewers on a wire rack set in a foil-lined rimmed baking sheet. Heat the broiler with a rack set about 4 inches from the element. Broil until well-browned, about 5 minutes, flipping halfway through. Transfer to a plate and let rest for 5 minutes.
Brush the lime juice on both sides of the skewers, then sprinkle with the reserved spice mix. Serve with lime wedges.