Beef, International Cuisine, Nigeria
- 250g Sirloin sliced against the grain into thin wide pieces ½ cm thick and 4-5 cm wide, slightly thicker than carpaccio
- ½ cup Peanuts, roasted unsalted, skinned
- ½ Rice Bran Oil
- 1 tsp SHASHEMANE ETHIOPIAN BERBERE
- 1 tsp Sea salt
- 1 tsp gnd Ginger
- 1 tsp Onion powder
- 1 tsp Paprika
- 40 ml Lime juice
- 2 gm Salt, to taste
- Thinly sliced Cabbage, Spanish Onions, Tomatoes and Coriander leaves, to serve
- Make the Peanut paste: In a food processor or blender, grind the Peanuts till they are crushed. The ground nuts will stick to the sides of the mixing container, using a spatula, loosen bits from the bottom and round the sides. Then add the Oil, drizzling in along with a pinch of Salt, blending till you get a ‘thick cream’ consistency. Add the spices and Lime juice to the Peanut paste, stirring well. Adjust as required.
- Place Sirloin slices in a large bowl. Pour the peanut sauce over it. Using your hands, mix well ensuring the pieces of Beef are coated with the sauce. Refrigerate covered and leave to marinate for a few hours or overnight.
- When ready to cook, thread the Sirloin strips onto wooden skewers, so the meat is stretched out, not bunched up.
- Heat your BBQ it is ready when the coals are red hot and have a layer of grey ash. Carefully place the skewers on an oiled grill rack.
- Let cook for a few mins and then turn over and cook the other side. The sticks should be cooked in about 10 mins or less, depending on how thick your slices of meat are.
- If they aren’t ready after 10 mins, and you should notice a change in colour, take them off direct heat and let them cook slowly, till done. The meat will be soft and tender
- Then take off the heat and allow to rest for an hour or two. Warm gently and serve with thinly sliced Cabbage, Onions and Tomatoes, then top with the Coriander