Suya Steak Bavette with Sweetened Plantains

Get Ready to Sizzle

Are you ready to transport your taste buds on an incredible journey? Today, we're diving into a dish that's bursting with flavor, incredibly satisfying, and surprisingly simple to master, even if you're new to the kitchen: Suya Steak Bavette with Sweetened Plantains!

This recipe is truly special. It brings together the smoky, nutty, and spicy magic of West African Suya spice with juicy, tender bavette steak, perfectly balanced by the sweet, golden perfection of caramelized plantains. Trust me, every bite is an explosion of savory, spicy, and sweet that will have you reaching for more!

Your Flavor Guide: Getting to Know Our Key Ingredients

Before we dive into the cooking, let's get to know the amazing ingredients that make this dish so spectacular:

• Bavette Steak: Also known as flap steak, this cut is a true hidden gem! It's incredibly flavorful and has a loose grain that takes beautifully to marinades (perfect for our Suya spice!). It cooks best quickly over high heat, and a key tip for tenderness is to always slice it against the grain once cooked. You're going to love this cut!

• Suya Spice: This is the heart and soul of our flavor, and today, we're building that flavor with USimplySeason Suya! Suya is generally a vibrant West African peanut-based spice blend, and USimplySeason captures that essence perfectly. It delivers a unique smoky, nutty, and wonderfully spicy kick that's truly addictive. While many suya blends exist, USimplySeason Suya provides that classic taste we're looking for, making it easy to create this incredible dish right in your kitchen.

• Plantains: Ah, plantains! These starchy, versatile fruits are a staple in many tropical cuisines, and they are essential for balancing our spicy steak. Their flavor and texture transform dramatically with ripeness, so knowing the difference is key:

  • Green Plantains (unripe): These are firm, starchy, and savory, often fried twice to create crispy "tostones." We're not using these today!

  • Yellow/Black Plantains (ripe): This is what we want! As plantains ripen, their starches convert to sugar, making them soft, sweet, and perfect for caramelizing. Look for plantains that are mostly yellow with plenty of black spots, or even entirely black – the darker, the sweeter and more tender they'll be, providing that lovely sweet contrast to our spicy steak.

Why You'll Love This Recipe (and Why It's Perfect for YOU!):

• Beginner-Friendly, Big Flavor: Don't let the exotic name intimidate you! I've broken down every step to be super clear and easy to follow. You'll impress yourself with how quickly you can create something so delicious.

• A Culinary Adventure: This is your chance to explore incredible global flavors right in your own kitchen. Suya spice is unique and utterly addictive!

• Balance of Flavors: The robust, peppery steak against the sweet, tender plantains creates a harmony that's just pure joy.

• Perfect for Any Occasion: Whether it's a weeknight dinner or a special gathering, this dish looks and tastes impressive.

So, let's get our ingredients ready, crank up the enthusiasm, and make some magic happen!

📌 Yields: 4 servings | ⏳Prep time: 25 minutes (plus 1-4 hours marinating time for maximum flavor!) | 🔥 Cook time: 15-20 minutes

For the Irresistible Suya Steak Bavette:

• 1.5 lbs bavette steak (also known as flap steak), about 1 inch thick. This cut is fantastic for absorbing marinades and gets beautifully tender when sliced correctly!
• 3 tablespoons USimplySeason Suya
• 1 tablespoon freshly grated ginger (That fresh, zingy kick is a game-changer!)
• 2-3 cloves garlic, minced (about 1 tablespoon – the more the merrier for us garlic lovers!)
• 2 tablespoons neutral oil (like vegetable, canola, or peanut oil, for our marinade and cooking)
• 1/2 teaspoon salt

For the Sweet & Tender Caramelized Plantains:

• 3 ripe plantains (Here's the trick: look for plantains that are mostly yellow with plenty of black spots, or even mostly black! The darker they are, the sweeter and softer they'll be. Green plantains are starchy, and not what we want for this sweet side!)
• 2-3 tablespoons neutral oil (for frying our golden plantains)
• A tiny pinch of salt (to make those sweet flavors pop!)

Optional Garnishes (for that picture-perfect finish and extra freshness!):

• Thinly sliced red onion
• Chopped fresh tomatoes
• Fresh cilantro or parsley, finely chopped
• Lime wedges (a squeeze of fresh lime at the end is chef's kiss!)

Let's Get Cooking! (Step-by-Step Guide):

Part 1: Preparing Our Star – The Suya Steak!

• Prep Your Steak: Take your bavette steak and pat it really dry with paper towels. This helps our seasoning stick and encourages that gorgeous, flavorful crust when we cook it. If your steak is super thick in one spot, you can gently pound it to an even 3/4 to 1-inch thickness – this helps it cook evenly.
• Make the Aromatic Marinade: In a small bowl, combine your USimplySeason Suya spice blend, that wonderful freshly grated ginger, your minced garlic, and the salt. Now, add the 2 tablespoons of neutral oil and mix everything until you have a thick, fragrant paste. Mmm, smell that? That's flavor coming to life!
• Season Your Steak Generously: Now, it's time to coat our steak! Rub that amazing suya paste all over both sides of your bavette, really pressing it into the meat. Make sure every inch is covered – we want maximum flavor absorption!
• Let the Flavors Mingle (Marinate!): Place your seasoned steak in a shallow dish or a zip-top bag. Cover it up and pop it in the refrigerator for at least 1 hour, or for an even deeper flavor, let it marinate for up to 4 hours. If you're short on time, even 30 minutes at room temperature will still infuse it with deliciousness!
• Get Ready for the Grill: About 20-30 minutes before you plan to cook, take your steak out of the fridge. Letting it come closer to room temperature helps it cook more evenly.

Part 2: Golden Sweetness – Cooking Our Caramelized Plantains!

• Peel & Slice: Grab those lovely ripe plantains. Carefully slice off both ends. Now, make a shallow lengthwise slit through just the skin (don't cut into the fruit!) and gently peel away the skin. It should come off easily if they're ripe enough. Slice your peeled plantains diagonally into beautiful 1/2 to 3/4-inch thick rounds. The diagonal cut gives them more surface area for that perfect caramelization!
• Heat the Oil: In a large non-stick skillet or cast-iron pan, heat 2-3 tablespoons of neutral oil over medium heat. You want it shimmering, but not smoking.
• Fry 'Em Up! Carefully place your plantain slices in a single layer in the hot oil. Don't overcrowd the pan; cook them in batches if you need to, so they have space to get that glorious color.
• Watch Them Caramelize: Let them fry for 3-5 minutes per side, or until they're a gorgeous deep golden brown with slightly crispy edges and a soft, sweet interior. This is where the magic of their natural sugars shines!
• Drain & Season: Once they're done, transfer the plantains to a plate lined with paper towels to soak up any extra oil. While they're still warm, sprinkle them lightly with a tiny pinch of salt – this really brings out their natural sweetness.

Part 3: The Grand Finale – Grilling Our Suya Steak!

1. Heat Your Grill: Preheat your grill (gas or charcoal works great!) to high heat, aiming for around 400-450°F (200-230°C). A hot grill is key for that amazing sear.
2. Sear to Perfection: Carefully place your marinated bavette steak directly onto the hot grill grates. Grill for about 3-5 minutes per side for a perfect medium-rare. Bavette cooks quite quickly because it's a thinner cut. If you want to be super precise, use a meat thermometer:
   • Rare: 125°F (52°C)
   • Medium-Rare: 130-135°F (54-57°C) (Our recommendation for bavette!)
   • Medium: 140-145°F (60-63°C)
3. The All-Important Rest: Once cooked, remove your beautiful steak from the grill and place it on a cutting board. Loosely tent it with aluminum foil and let it rest for 5-10 minutes. DO NOT SKIP THIS STEP! It allows all those delicious juices to redistribute throughout the steak, making it incredibly tender and flavorful.
4. Slice Against the Grain: After resting, slice the bavette steak thinly. Here's the most important tip for tenderness: always slice against the grain. You'll see the muscle fibers running in one direction; slice perpendicular to them.

Time to Serve & Enjoy!

Arrange your perfectly sliced Suya Steak Bavette and the glistening caramelized plantains on a beautiful platter. For that authentic touch and a burst of freshness, scatter some thinly sliced red onion and chopped tomatoes over the top. A sprinkle of fresh cilantro or parsley adds a lovely green contrast. And finally, squeeze some fresh lime juice over everything – it brightens all those rich flavors!

Serve immediately and watch as everyone devours this incredible meal. You just created a culinary masterpiece!