Spicy Jerk Beef Suya
A fusion of Caribbean and West African culture. Smoky, earthy jerk sauce
complements the delicious spicy and nutty flavours of suya (yaji) rub on all proteins.
Cooking Time: 10 minutes
Yields: 12 skewers
Ingredients
2 fillets, strip loin steaks, about 1 ¼ lb (625 g) total
1 cup Island Gurl Spicy Jerk Sauce
1 cup store bought or homemade suya (yaji) spice rub, divided
12 skewers
- Place a steak between two pieces of plastic wraps, beat with mallet on both sides until flattened to ¼- inch thin. Cut into 6 strips, place in a large bowl. Repeat with other steak.
- Pour jerk sauce over meat, sprinkle ¼ cup of suya spice over meat and rub the marinade over both sides of the meat. Cover and let marinade in refrigerator for an hour or overnight.
- Place remaining suya spice on a large plate, thread meat on skewers, transfer to plate and coat both sides of meat to cover with the spice, set aside on another large plate.
- Brush meat lightly with oil, then place on greased over medium-high heat. Cook for 5 minutes on both sides. Remove and serve with sliced red onion, cucumber, and tomatoes.
