Thin, charcoal-grilled beef skewers smoked over live coals and coated in a spicy peanut yaji spice blend, served simply with sliced red onions and fresh tomatoes.
Ingredients
- 1400 g grilling beef, such as top sirloin or strip steak, well trimmed
- 90 g yaji suya spice blend
- 4 tbsp peanut oil
- 1 tsp fine salt
- 2 pieces fresh red onions
- 4 pieces ripe but firm tomatoes
- 2 pieces lime
Method
- If using wooden skewers, soak them in cold water for at least 30 minutes to prevent them from burning too quickly over the coals.
- Trim the beef, removing any tough sinew and excess hard fat. Slice into long, very thin strips, about 2 to 3 mm thick, in the direction that allows them to be threaded easily onto skewers. The slices should be pliable and uniform so they cook at an even pace.
- Thoroughly pat the meat dry with paper towels. The surface must be completely dry: this helps the yaji cling properly and sear rather than steam.
- Place the beef in a large dish. Add the peanut oil and salt, then massage the meat until every piece is lightly glossy. Sprinkle over a portion of the yaji and toss by hand to achieve an even, reddish-brown coating without any dry clumps.
- Thread the beef strips onto the skewers, keeping them flat and extended. Do not pack the meat tightly: heat needs to circulate between the pieces and the edges should be able to crisp and shrink slightly during grilling.
- Refrigerate and let the skewers marinate between 4 °C and 8 °C for 25 minutes, allowing the salt to penetrate and the spices to hydrate. The surface should become matte and fragrant.
- Prepare a hot charcoal grill to reach about 230 °C to 250 °C at grate level, setting up a direct high-heat zone and an indirect cooler zone at around 160 °C. Wait until the flames subside and the coals are glowing hot, covered with a thin layer of gray ash.
- Lightly oil the grill grate, then place the skewers over the direct heat zone at 230 °C. Grill for 4 to 5 minutes, turning every minute with a steady, lively sizzle, until the edges are distinctly crisp, browned, and caramelized.
- Move the skewers to the indirect heat zone at 160 °C and continue cooking for 3 to 4 additional minutes, turning once, until the internal temperature reaches 54 °C to 56 °C on an instant-read thermometer (medium-rare to medium). Brush very lightly with a touch of clean oil to catch the smoke.
- Once the beef is well-seared and deeply smoked, remove the skewers from the grill. Immediately dust generously with the remaining yaji to form a dry, matte, fragrant crust.
- Let the meat rest on a warm cutting board for 5 minutes loosely tented with foil so the juices redistribute evenly. Meanwhile, thinly slice the red onions, cut the tomatoes into wedges, and cut the limes into wedges.
- Serve the skewers hot, accompanied by crisp slices of raw red onion, fresh tomato wedges, lime wedges for squeezing right before eating, and an extra small bowl of yaji on the side.
Nutrition
Per serving
- Energy
- 674.6 kcal
- Protein
- 74.26 g
- Carbohydrate
- 16.44 g
- Fat
- 36.78 g
- Fibre
- 7.23 g
- Calcium
- 24.1 mg
- Iron
- 0.1 mg
- Magnesium
- 6.06 mg
