- Main
- Beef
- African
- Grill
- Food processor
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the peanut yaji
- 1/2 cup
roasted unsalted peanuts
- 1 tbsp
sweet paprika
- 1 tsp
cayenne pepper
- 1 tsp
ground ginger
- 1/2 tsp
garlic powder
- 1/2 tsp
onion powder
- 1/2 tsp
ground coriander
- 1 1/4 tsp
fine salt
For the steak
- 1 1/2 lb
sirloin steak, about 1 inch thick, patted dry
- 2 tbsp
peanut or vegetable oil
For the relish
- 2
ripe tomatoes, cored and diced small
- 1/2
red onion, diced small
- 1
jalapeño or Scotch bonnet chile, seeded and minced
- 2 tbsp
lime juice, freshly squeezed
- 1 tbsp
olive oil
- 1/4 cup
cilantro leaves, roughly chopped
salt, to taste
To serve
- 1
lime, cut into wedges
- Dairy-free
- Gluten-free
Not checked: roasted unsalted peanuts, peanut or vegetable oil, jalapeño or Scotch bonnet chile.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Make the yaji: put the peanuts in a food processor and pulse in short bursts until they look like coarse sand. Stop before they turn to paste. (No processor? Crush them in a zip-top bag with a rolling pin.) Tip into a bowl and stir in the paprika, cayenne, ground ginger, garlic powder, onion powder, coriander and salt.
10 min
- 1/2 cup roasted unsalted peanuts
- 1 tbsp sweet paprika
- 1 tsp cayenne pepper
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground coriander
- 1 1/4 tsp fine salt
- Step 2
Rub the steak all over with the oil, then press on about three-quarters of the yaji, coating both sides thickly. Save the rest of the yaji for sprinkling at the table. Let the steak sit at room temperature while the grill heats, at least 30 minutes.
30 min, hands-off
- 1 1/2 lb sirloin steak, about 1 inch thick
- 2 tbsp peanut or vegetable oil
- Step 3
Make the relish: stir together the tomatoes, red onion, chile, lime juice, olive oil and cilantro in a bowl. Season with salt and set aside at room temperature so the flavors mingle.
10 min
- 2 ripe tomatoes
- 1/2 red onion
- 1 jalapeño or Scotch bonnet chile
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/4 cup cilantro leaves
- salt
- Step 4
Heat the grill as hot as it goes, around 500°F, with the grates scraped clean and lightly oiled. For charcoal, bank the coals to one side so you have a cooler zone. (Indoors, use a cast-iron grill pan or skillet over high heat with the fan on.)
10 min · 500°F
- Step 5
Grill the steak over the hottest part, 3 to 4 minutes per side, until deeply charred and crusty. The peanut rub browns fast, so if it looks like it's burning, move the steak to the cooler side to finish. Cook to 130°F in the center for medium-rare, about 8 minutes total.
8 min
- Step 6
Move the steak to a board and let it rest 5 to 10 minutes. Slice thinly against the grain, spoon the tomato-onion relish over the top, and sprinkle with the reserved yaji. Serve with lime wedges.
8 min, hands-off
- 1 lime
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026