Beef Tsire Grilled in Spicy Peanut Marinade (Nigeria)

From: “South of the Sahara: Traditional Cooking from the Lands of West Africa” by Elizabeth A. Jackson.

Ready In:
2hrs 45mins
Serves:
Yields:
Units:

ingredients

  • 1 lb top round beef (wide and long as possible cut of meat) or 1 lb sirloin steak, cut against the grain into 1/4-inch wide strips and as long as possible (wide and long as possible cut of meat)
  • wooden skewer, soaked 1 hour (or bamboo skewers)
  • Marinade

  • 12 cup natural-style peanut butter, smooth and unsweetened
  • 12 teaspoon ground red pepper (to taste)
  • 12 teaspoon salt
  • 12 teaspoon ground ginger
  • 2 tablespoons peanut oil
  • 1 tablespoon lime juice

directions

  • Mix marinade ingredients together until it forms a smooth paste.
  • Rub each meat strip with marinade by hand until thoroughly coated and place in glass pan.
  • When all the meat is coated cover pan and refrigerate at least 2 hours.
  • Soak wooden or bamboo skewers in cold water for at least 1 hour before using.
  • Thread meat onto skewers accordian-style. Do not bunch meat strips, leave them stretched long on the skewer.
  • Grill or broil strips 15-20 minutes until meat is cooked through and coated in bubbles. Turn once during cooking.
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RECIPE MADE WITH LOVE BY

@Engrossed
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@Engrossed
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"From: “South of the Sahara: Traditional Cooking from the Lands of West Africa” by Elizabeth A. Jackson."
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  1. Andi Longmeadow Farm
    A really great, great taste and marinade for steak. I downsized this marinade to half because I only had one steak for my DH. Easy enough to reduce measurements, and loved the ground red pepper in this. The peanut butter really gave this a great smoothness and I loved the lime juice addition too. Just wonderful, I used a rib steak, so 2 hours was more then enough for the marinade, and I just grilled it outside but not on a skewer since it was thick. Thanks Engrossed! Made for *ZWT4* June 2008.
    Reply
  2. Sydney Mike
    First off I cut this recipe in half, & then In this marinade I used a rounded 1/8 teaspoon of the ground red pepper but otherwise kept the amounts (actually 1/2 the amounts indicated) for the other ingredients! Marinated the meat almost 4 hours then used the broiler to complete this dish! Went nicely with some brown rice, as well as with a side of asparagus & one of fried cauliflower! Thanks for your great recipe! [Made & reviewed while touring Africa during the Zaar World Tour 4]
    Reply
  3. realbirdlady
    Tasty, creamy and easy to prepare ahead. I used flank steak, pounded thin, but marinated this was easy to chew. I used processed peanut butter, and didn't add additional peanut oil. I would add a little more red pepper next time.
    Reply
  4. MarraMamba
    this was wonderful, i made it as appetizer size skewers since i only had short ones. Loved the nuttiness, bite of heat (used cayenne) and the tad of tartness. Next time i think i will add a tsp and a half of honey to the marinade to just take the edge off the heat and fully round the flavors
    Reply
  5. Engrossed
    From: “South of the Sahara: Traditional Cooking from the Lands of West Africa” by Elizabeth A. Jackson.
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