This recipe is from my new cookbook Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less. You can buy Well Fed Weeknights so many awesome...Read More
Nigerian Beef Street Fries (Paleo, Whole30)
The phrase “meat and potatoes” stands for everything that’s good.
Who doesn’t want to be besties with at least one meat-and-potatoes kinda guy?
For centuries, a nutritious meal was defined by roasted meat for strength and tubers for energy. As cooking evolved, so did this basic meal. Meat and potatoes were transformed into classic comfort foods like shepherd’s pie and meatloaf with mashed potatoes—then pub menus and food trucks gave us sexy, multiple-napkin, shareable eats like stuffed potato skins, poutine, and street fries.
This recipe for Spicy Nigerian Beef on oven-baked fries is just one of 12 meat-and-potato recipes in Well Fed Weeknights. With these recipes, you can assemble a satisfying stuffed baked potato (or street fries!) in under 40 minutes. You start by plopping potatoes into the slow cooker a day in advance and finish by sautéing savory meats and chopping garnishes at meal time.
The first step in this recipe starts the night before: Wash 4 medium potatoes, but don’t poke, wrap, or otherwise molest them. Just place them in a slow cooker and forget about them for 8–10 hours. Store cooked potatoes in the fridge until meal time.
Spicy Nigerian Beef (Suya)
Total time: 35-40 minutes (when the potatoes are pre-cooked) | Whole30 compliant
4 cooked potatoes (see above)
1 1/2 to 2 pounds beef sirloin or flank steak
1 teaspoon extra-virgin olive oil
1/2 teaspoon coarse (granulated) onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon coarse (granulated) garlic powder
1/2 teaspoon powdered ginger
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 cube organic chicken bouillon (omit for Whole30)
1⁄4 cup roasted cashews
2 plum tomatoes
1 medium yellow onion
1 small jalapeño (omit if you don’t want it tongue-tingling)
2 teaspoons extra-virgin olive oil
a handful fresh cilantro
Cook the fries. Preheat the oven to 450F and line a rimmed baking sheet with parchment paper. While the oven heats, cut the cooked potatoes into french fry strips. Place the fries in a large bowl and toss them with 1 tablespoon extra-virgin olive oil until coated. Spread the fries in a single layer on the prepared baking sheet and sprinkle them generously with salt. Slide the pan into the oven—it doesn’t matter if the oven temperature hasn’t yet reached 450F. Set a timer for 10 minutes and check the fries to make sure they don’t burn! While the fries bake, make the meat topping.
Prep the meat and spice blend. Cut steak into 1⁄4-inch strips and place them in a medium mixing bowl. Combine the spice blend ingredients in the food processor bowl and pulse until it resembles a coarse powder; you want chopped nuts, not paste. Sprinkle the spice blend over the meat and toss to coat, pressing the nuts into the meat. Set aside.
Cook the veggies. Heat the oil in a large, nonstick skillet over medium-high, 2 minutes. While it heats, cut the tomatoes into wedges; slice the onion and the jalapeño. (Remove the seeds if you want it less hot.) Add the veggies to the hot oil and stir-fry for 1–2 minutes until crisp- tender. Transfer the veggies to a plate.
Cook the meat. Return the skillet to medium-high heat, add the oil, and let it heat for 1 minute. Add the steak in a single layer and cook undisturbed for 2 minutes, then ip it and cook it for an additional 2–3 minutes. Now’s a good time to cut the lime into wedges. Add the veggies to the pan, toss to combine, and turn off the heat.
To serve, pile the meat and veggies on the fries, then top with cilantro and a squeeze of lime juice.