Grilled Kenyan Beef with Spicy Marinade

Ingredients

• 2 pounds (900g) beef steak, preferably sirloin or ribeye 2 pounds (900g) beef steak, preferably sirloin or ribeye
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Vegetable oil, for grilling Vegetable oil, for grilling

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, paprika, cayenne pepper, lemon juice, salt, and black pepper.
2. 2.
   Place the beef steak in a shallow dish and pour the marinade over it, ensuring it is evenly coated. Cover the dish and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the beef from the marinade and let any excess marinade drip off.
5. 5.
   Brush the grill grates with vegetable oil to prevent sticking.
6. 6.
   Place the beef on the grill and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
7. 7.
   Remove the beef from the grill and let it rest for a few minutes before slicing.
8. 8.
   Slice the grilled beef against the grain into thin strips.
9. 9.
   Serve hot with kachumbari and ugali.

Treat your ingredients with care...

• Beef steak — Choose a tender cut of beef like sirloin or ribeye for the best results. Make sure to slice the grilled beef against the grain to ensure tenderness.

Tips & Tricks

• For an extra kick of heat, add more cayenne pepper to the marinade.
• If you prefer a milder flavor, reduce the amount of cayenne pepper.
• Let the beef rest after grilling to allow the juices to redistribute, resulting in a more tender and flavorful meat.
• If you don't have a grill, you can also cook the beef on a stovetop grill pan or broil it in the oven.
• Serve the Nyama choma with a squeeze of fresh lemon juice for an added burst of citrus flavor.

Serving advice

Serve the grilled beef hot, accompanied by kachumbari (tomato and onion salad) and ugali (cornmeal dish). This combination creates a perfect balance of flavors and textures.

Presentation advice

Arrange the sliced grilled beef on a platter, garnished with fresh herbs like cilantro or parsley. Serve the kachumbari and ugali in separate bowls alongside the beef for a visually appealing presentation.