Grass-Fed Steak Suya Bowl
Inspired by Nigerian street food, this bowl features grilled steak rubbed in suya spice — a blend of ginger, cayenne, paprika, and garlic. Roasted broccoli and green beans round things out, while a bold red pepper sauce on the side brings the fire.
Nutritional facts
Protein
44g
Carbs
20g
Calories
520kcal
Fat
30g
Ingredients
Grass Fed Rib Eye, Habanero Peppers, Turmeric, Extra Virgin Olive Oil, Broccoli , Onion Powder, Garlic Powder, Black Pepper, Cumin, Tomato Paste, Lemon, Garlic, Whole Canned Tomatoes, Onion, Kosher Salt, Green Beans, Thyme, Green Bell Pepper, Ginger Powder, Cayenne Powder, Bay Leaf, Paprika
Reviews
3.8
Based on 148 reviews
Meat way too chewy
Samantha · 03/11/26
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About Pierre Thiam
Chef Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food, namely Nigerian, Senegalese, Ghanaian, and Ivorian cuisines. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria, and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé; advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam's cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
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