Grass-Fed Suya Steak
Grass-fed flank takes center stage in this West African–inspired plate, coated in suya and a spiced tomato marinade before hitting the grill. It’s paired with oven-roasted broccoli and tender green beans, both seasoned with garlic and lemon. A drizzle of hot honey tomato sauce brings a sweet, spicy finish.
Nutritional facts
Protein
46g
Carbs
39g
Calories
550kcal
Fat
24g
Ingredients
Flank Steak, Green Beans, Broccoli , Lemon, Extra Virgin Olive Oil, Honey, Tomato Paste, Onion, Garlic, Sweet Paprika, Green Bell Pepper, Red Onion, Cayenne Powder, Kosher Salt, Chickpea Flour, Sugar, Toasted Sesame Seeds, Ginger, Black Pepper, Habanero Peppers, Chicken Bouillon, Cumin, Garlic Powder, Onion Powder, Ginger Powder, Bay Leaf, Clove
Contains sesame seeds.
Reviews
4.0
Based on 163 reviews
Kendra · 07/01/26
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About Pierre Thiam
Chef Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food, namely Nigerian, Senegalese, Ghanaian, and Ivorian cuisines. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria, and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé; advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam's cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
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