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Flank Steak Beef Suya
Beef Suya and Jollof Rice are two of the most well known West African dishes and absolutely packed with flavor. Chef Kendra's rendition pairs flank steak, marinated in a nutty, lightly spicy sauce, with savory, seasoned tomato-based jollof rice, offering a delicious blend of smoky, spicy, and rich flavors.
Nutritional facts
Protein
48g
Carbs
36g
Calories
580
Fat
27g
Ingredients
Chicken Bouillon, Chives, Flank Steak, Cherry Tomato, Canola and Olive Oil Blend, Bay Leaf, Butter, Carrots, Red Onion, Allspice, Celery, Baking Soda, Garlic Powder, Tomato Paste, Tomato Puree, Garlic, Sweet Paprika, Corn Starch, Onion, Montreal Steak Seasoning, Peanuts, White Rice, White Vinegar, Curry Powder, Thyme, Green Bell Pepper, Ginger Powder, Cayenne Powder
Reviews
4.1
Based on 114 reviews
Steak was tough and not great to eat and the rice was bland and overly spicy.
Amber Whiteside · 04/19/25
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About Kendra Robinson
A global citizen and a culinary explorer, Chef Kendra Robinson's passion for food was ignited in her grandmother's kitchen, where she witnessed the magic of transforming ingredients into delicious meals. Growing up in a family of exceptional cooks, where both sides boasted culinary prowess, Kendra quickly discovered her own talent.
As the only girl among a brood of brothers, Kendra naturally gravitated towards the kitchen. By the age of nine, she had already conquered her first Thanksgiving dinner, a testament to her early culinary prowess.
Kendra's culinary repertoire is a reflection of her global adventures. From her father, a true farm-to-table enthusiast who grew and prepared every meal for his family, to her grandmother, a celebrated "Best Cook of the City" in Jacksonville, FL, Kendra has been exposed to a wide range of cooking techniques and traditions. Her extensive travels, spanning the globe from Cuba to the Caribbean, Nigeria to Ethiopia, have further enriched her culinary perspective, inspiring her to explore and prepare dishes from diverse cultures.
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