Nyama Choma with Kachumbari

Ingredients

• 2 lbs beef sirloin or top round steak, cut into 2-inch thick chunks
• 1 tablespoon paprika
• 4 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 whole lime, juiced
• 3 tablespoons olive oil
• 1 to taste salt and black pepper
• 4 medium Roma tomatoes, diced into small 1/4-inch cubes
• 1 medium red onion, diced into small 1/4-inch cubes
• ¼ cup fresh cilantro or parsley, chopped
• 1 whole lime, juiced
• 1 whole Thai or serrano chili pepper, thinly sliced

Instructions

1. 1

   Remove the beef from the refrigerator 30 minutes before cooking so it reaches room temperature throughout, allowing it to cook evenly on the grill.

2. 2

   Pat the beef chunks dry all over with paper towels, removing surface moisture so they brown instead of steam when they hit the hot grill.

3. 3

   In a large bowl, combine 1 tablespoon paprika, 4 minced garlic cloves, 1 tablespoon minced ginger, juice of 1 lime, and 3 tablespoons olive oil, stirring until uniform.

4. 4

   Add the beef chunks to the bowl and turn them with your hands until every surface is coated with the marinade, working for about 1 minute.

5. 5

   Sprinkle salt and black pepper over the coated beef and toss again until the seasoning is distributed evenly, about 30 seconds.

6. 6

   Dice 4 Roma tomatoes into small 1/4-inch cubes by slicing lengthwise from top to bottom, then crosswise, then dicing the pieces into uniform small chunks—discard watery seeds if you prefer.

7. 7

   Dice 1 medium red onion into small 1/4-inch cubes by slicing it in half from root to tip, then crosswise into thin slices, then dicing those slices into small cubes.

8. 8

   Chop 0.25 cup fresh cilantro or parsley by stacking the leaves, rolling them tightly, and slicing crosswise into thin ribbons, then chopping those ribbons into small pieces.

9. 9

   Thinly slice 1 Thai or serrano chili pepper lengthwise, removing the stem end, then slice crosswise into thin rings to distribute heat evenly.

10. 10

    In a medium bowl, combine the diced tomatoes, onion, cilantro, chili pepper, and juice of 1 lime, stirring gently until mixed, about 20 seconds. Set aside.

11. 11

    Heat a grill or grill pan over high heat until it is very hot—hold your hand 2 inches above the grates and count to 2 before the heat forces you to pull back, about 5 minutes.

12. 12

    Place the marinated beef chunks directly on the hot grill grates, spacing them 2 inches apart so heat circulates around each piece.

13. 13

    Cook without moving or flipping for 4 minutes, until the bottom surface develops a dark brown crust with visible char marks.

14. 14

    Using tongs, flip each piece 90 degrees (turn, don't flip to the other side yet) and cook for another 3 minutes to create a crosshatch char pattern.

15. 15

    Flip the pieces to their other side and cook for 4 minutes more, again until dark brown and charred on the surface.

16. 16

    Turn the pieces 90 degrees one final time and cook for 2–3 minutes until each piece reaches an internal temperature of 130–135°F for medium-rare (use an instant-read thermometer in the thickest part).

17. 17

    Transfer the grilled beef to a cutting board and let it rest for 5 minutes without touching it—this allows the juices to redistribute inside the meat.

18. 18

    Arrange the rested beef chunks in the center of a serving platter or divide evenly among 4 plates.

19. 19

    Spoon the kachumbari salsa over and around the beef, letting the fresh juices pool slightly on the plate.

Tools you’ll need

• meat thermometer or instant-read thermometer
• paper towels
• large mixing bowl
• medium mixing bowl
• sharp knife
• cutting board
• tongs
• outdoor grill or grill pan (12-inch minimum)
• serving platter or dinner plates
• wooden spoon

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