Rwandan-Style Grilled Beef with Tomato-Pepper Relish

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Rwandan-style grilled beef is a beloved staple of Kigali's lively outdoor grills, where thick cuts of beef are marinated in a fragrant blend of garlic, ginger, and warm spices, then seared over open coals. Served alongside a bright, chunky tomato-pepper relish and golden cassava wedges, it captures the rustic, soulful character of Rwandan home cooking. This version is simple, deeply savory, and ideal for a backyard cookout.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 38 gCarbs
• 5 gFiber
• 7 gSugar
• 36 gProtein
• 640 mgSodium
• 980 mgPotassium
• 90 mgCalcium
• 4.5 mgIron
• 48 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the beef and marinade

• 4 beef sirloin steaks, about 6 oz (170 g) each and 1 inch thick
• 3 tablespoons vegetable oil
• 4 garlic cloves, finely grated
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh lemon juice

For the tomato-pepper relish (Akabenz)

• 3 ripe Roma tomatoes, finely diced
• 1 large red bell pepper, finely diced
• 1/2 small red onion, finely chopped
• 1 small red chili (such as pili-pili), minced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt

For the cassava wedges

• 1 lb (450 g) frozen cassava wedges, thawed
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika

For serving

• 1 lime, cut into wedges
• 2 tablespoons chopped fresh parsley

Directions

1. In a large bowl, whisk together the vegetable oil, grated garlic, ginger, coriander, paprika, cumin, salt, pepper, and lemon juice. Add the steaks and turn to coat. Cover and marinate at room temperature for 20 minutes, or refrigerate up to 4 hours.
2. While the beef marinates, prepare the relish: in a medium bowl, combine the diced tomatoes, red bell pepper, red onion, chili, cilantro, lemon juice, and salt. Stir well and set aside to let the flavors meld.
3. Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Pat the cassava wedges dry, then toss with the oil, salt, garlic powder, and smoked paprika. Set aside.
4. Place the marinated steaks on the hot grill. Cook for 4-5 minutes per side for medium-rare, turning once, until nicely charred on the outside and an instant-read thermometer reads 130°F (54°C) for medium-rare.
5. During the last 8 minutes of grilling, arrange the seasoned cassava wedges directly on the grill grates or in a grill basket. Cook, turning occasionally, until golden, crisp, and tender.
6. Transfer the steaks to a cutting board, tent loosely with foil, and let rest for 5 minutes. This allows the juices to redistribute for tender, juicy meat.
7. Slice each steak against the grain into thick strips and arrange on a warm platter with the grilled cassava wedges alongside.
8. Spoon the fresh tomato-pepper relish generously over and around the sliced beef, garnish with parsley, and serve immediately with lime wedges for squeezing over the top.

Cook’s Notes

• For the most authentic flavor, cook over hardwood charcoal rather than gas; the smoky char is signature to Rwandan street grills.
• Don't skip the resting step – slicing too early will cause the flavorful juices to run out onto the board.
• The tomato-pepper relish can be made up to 1 day ahead and stored covered in the refrigerator; let it come to room temperature before serving.
• If cassava is unavailable, substitute with sweet potato wedges using the same seasoning and timing.
• Pili-pili chilies are traditional, but a serrano or small red Thai chili works well as a substitute; remove the seeds for less heat.

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