Grilled Rib Eye Steaks With Okra Suya And Cucumber-Yogurt Sauce

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This grilled dinner features rib-eye steaks seasoned with suya (a spicy, nutty, and smoky West African spice blend made from peanuts) and butter.

Carlton McCoy reconnected to his heritage while on a trip to Nigeria. This grilled dinner uses suya spice, a spicy, nutty, and smoky peanut-based spice mix, to season meats and vegetable skewers. McCoy uses suya spice in this recipe to season thick, juicy rib-eye steaks. He also makes skewers with speared onion and cipollini onions. McCoy then makes a suya butter to enhance the steaks’ rich flavor and sprinkles the dry suya seasoning onto the grilled vegetable skewers. Suya spice mix can be found at specialty spice shops and. online. The steaks can be reverse-seared to create a crispy crust and tender center. This entree is excellent for taking center stage at any party.

Cucumber-Yogurt Sauce

1 cup plain whole-milk strained Greek-style yogurt

1/4 cup fresh lemon juice (from 2 lemons)

1/2 teaspoon kosher salt

1 (12 ounces) English cucumber. It is peeled, seeded, and thinly sliced crosswise (about two cups)

Steak and Vegetables

2 (2-pound) bone-in rib eye steaks (2 inches thick)

12 ounces fresh okra, trimmed

14 ounces cipollini onions (about 18 small onions)

1/2 cup unsalted butter (4 ounces), softened

Three teaspoons of Suya spice mix (such As Kovafood and Asiko), split, plus more to taste

4 3/4 teaspoons kosher salt, divided

One butter-neutral cooking oil (such as grapeseed oil or canola oil) plus many more for brushing

Applewood chunks

Make the cucumber-yogurt dressing:

Whisk together yogurt, lemon juice, and salt in a large bowl until well blended. Stir in cucumber and coat with yogurt mixture.

Serve the steak with vegetables.

Wrap the steaks in paper towels and allow them to rest at room temperature for 1 hour. Bring a large saucepan of water to boil on medium heat. Set aside ice water in a large bowl. Boil the okra in boiling water until it turns bright green. Cook for 2 to 3 minutes. Transfer the okra to ice water using a slotted spoon or a spider. Let cool for 2 minutes, then dry with paper towels. Boil onions in water until they begin to soften, approximately 1 minute.



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