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Grilled Hanger Steak Suya
Chef Pierre's signature Suya spice serves as the marinade for super tender hanger steak. Once grilled to perfection, the spice-crusted steak is served alongside a rich black-eyed pea stew and crispy sweet plantains. A bright parsley rof—a fresh herb and spice paste—is the perfect finishing touch to accompany all of the elements of this flavorful dish.
Nutritional facts
Protein
39g
Carbs
37g
Calories
720
Fat
45g
Ingredients
Paprika, Italian Parsley, Cayenne Powder, Ginger Powder, Canola Oil, Ginger, Okra, Curry Powder, Green Onion, Kosher Salt, Onion, Lemon Zest, Hanger Steak, Garlic, Tomato Paste, Cumin, Black Pepper, Garlic Powder, Onion Powder, Plantain, Extra Virgin Olive Oil, Sweet Potatoes, Canola and Olive Oil Blend, Black-eyed Peas
Reviews
3.9
Based on 164 reviews
Jennifer Roberts · 10/02/24
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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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