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Beef Suya over Kale Salad
Chef Pierre presents tender slices of hanger steak, seasoned with a dry spice rub, grilled to perfection. They are served on a bed of nutrient-rich kale, accompanied by bursts of sweetness from cherry tomatoes and dates. The dish is elevated with a zesty ginger dressing, adding a refreshing and aromatic twist. Prepare to savor the succulent flavors and vibrant colors of this delectable creation.
Nutritional facts
Protein
48g
Carbs
41g
Calories
600
Fat
29g
Ingredients
Flank Steak, Cherry Tomato, Canola and Olive Oil Blend, Medjool Dates, Red Onion, Black Pepper, Cumin, Tomato Paste, Honey, Kosher Salt, Kale, Lime Juice, Curry Powder, Ginger, Ginger Powder, Cayenne Powder
Reviews
3.4
Based on 35 reviews
i ordered this one because the picture looked good and it definitely help up! it was meant to be served cold, but i did warm mine up (dont like cold kale) and it was great!
Aalysa Drenk · 12/15/22
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About Pierre Thiam
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, Senegal, Ghana and Côte d'Ivoire. 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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