Nigerian Inspired Suya 21 Day Aged Steak Skewers

Meanwhile, in a small bowl, combine the West African style paste, peanut butter and hot sauce. TIP: If your peanut butter has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Cut the rump steaks into 3cm chunks and add to a medium bowl. Spoon over half the peanut sauce from the small bowl and toss to evenly coat. Set aside. IMPORTANT: Wash your hands and equipment after handling raw beef.

Add the sugar and water for the sauce (see pantry for both amounts) to the remaining peanut sauce in the small bowl. Stir well to combine. Set aside. 

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Halve the baby plum tomatoes. Roughly chop the coriander (stalks and all).

Crush the peanuts in the unopened sachet using a rolling pin.

Halve, peel and slice the red onion as thinly as you can. Pop into a large bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Thread the steak pieces onto the skewers, then pop the skewers on the baking tray. 

Roast on the top shelf of your oven until the steak is browned all over, 15-18 mins. Turn halfway through. IMPORTANT: The steak is safe to eat when browned on the outside.

When everything's nearly ready, add the lettuce and tomatoes to the bowl with the pickled onion.

Drizzle with the olive oil for the dressing (see pantry for amount). Toss to combine.