‘Kamundele is classic Congolese street food. The grilled meat is smoky, savory and tender, with a slight char on the edges,’ says the chef, who features the recipe in Setting a Place for Us, her new book focused on global cuisine. ‘It’s great for cookouts or any event where food is meant to be shared’
2 lbs. boneless steak (such as beef tenderloin or flank steak), cut into 1-in. pieces
2 Tbsp. vegetable oil, plus more for brushing
2 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce or Maggi Seasoning sauce
2 tsp. paprika
1 tsp. granulated garlic
1 tsp. ground ginger
1 tsp. kosher salt
1 large red onion, cut into 1-in. chunks
1 lemon, halved crosswise
1. Stir together steak, oil, tomato paste, Worcestershire sauce, paprika, garlic, ginger and salt in a large bowl. Using your hands, toss well to evenly coat steak; cover, and let stand at room temperature for 30 minutes.
2. Meanwhile, preheat grill to medium high (400° to 450°). Thread steak and onion pieces alternately onto 8 (10-inch) metal skewers, packing them tightly. Brush with additional oil.
3. Place skewers on oiled grates; grill, uncovered, turning as needed, until well charred and browned on all sides, 8 to 10 minutes for medium (135° to 140°) or until desired degree of doneness. Transfer skewers to a platter; squeeze lemon over top before serving.
Serves: 4
Active time: 15 minutes
Total time: 45 minutes
Photograph by ROBBY LOZANO
Beat 2 cups cold heavy cream and 1⁄4 cup powdered sugar with a mixer on high until stiff, about 5 minutes. Gently fold in 1⁄3 cup honey. Preheat grill to high. Place 12 large, halved strawberries on grill, cut-side down, until they’re caramelized and have char marks, about 2 minutes. Transfer to a plate. Lower heat to medium; lightly oil grate. Grill 4 halved biscuits, cut-side down, until toasted, about 2 minutes. To assemble, layer berries, whipped cream and a drizzle of balsamic vinegar on biscuit base; cover with biscuit top. Makes: 4
By SABRINA WEISS
FOOD STYLIST: MARGARET DICKEY; PROP STYLIST: CHRISTINA DALEY; INSETS, FROM TOP: KHADIJA M. FARAH; HECTOR SANCHEZ