Beef Suya under the Broiler

Ingredients and method

About 4 small servings, or 2 main servings with sides (estimated)

Ingredients

• 1 pound boneless beef sirloin or flank steak, visible tough silverskin removed
• 1/4 US cup plain roasted defatted peanut powder, unsweetened; not liquid peanut butter
• 2 teaspoons ground ginger
• 2 teaspoons sweet paprika
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons neutral oil, plus a little for the broiler rack
• Optional to serve: thinly sliced red onion and tomato wedges

Method

1. Use metal skewers and a broiler-safe pan with a rack; do not put parchment or a non-broiler-safe rack under the element. Keep beef refrigerated while preparing the equipment and spices.
2. Mix the peanut powder, ginger, paprika, onion powder, garlic powder, cayenne, salt and black pepper. Before touching raw beef, reserve 1 tablespoon of this dry blend in a clean bowl for serving.
3. Pat the beef dry. If difficult to slice, chill it briefly in the freezer until firm but not solid. Cut across the muscle grain into strips approximately 1/8 inch thick. Toss with the oil and the remaining spice blend, cover and refrigerate for 30 minutes.
4. Thread the strips onto the skewers with two piercings per strip, spreading them into a fairly even layer rather than packing them into thick bundles. Arrange on the lightly oiled rack with space between skewers.
5. Position the oven rack so the food will be about 6 inches below the broiler. Preheat the broiler according to the oven manual. Broil, watching continuously, until the upper coating browns; begin checking after 2 minutes. Turn and continue cooking the other side. Timing varies substantially with the broiler and thickness.
6. Check the thickest meat with a thin-tip food thermometer: beef must reach at least 145°F, then rest for 3 minutes before eating. If the coating darkens before the meat is ready, move the pan farther from the heat and continue cooking. A brown crust alone is not a safety check.
7. Transfer to a clean serving plate. Add the reserved uncontaminated seasoning as desired, with onion and tomato alongside. Discard spice or oil that touched raw meat; do not sprinkle it over the finished skewers.