West African-style grilled beef

Mix peanut butter, tomato paste, olive oil, smoked paprika, cayenne, allspice, garlic powder, black pepper, ground ginger and a good amount of salt.

Grate about half a small onion into the marinade, holding it by the root end and stopping short of the fingertips, and mix well.

Cut the top sirloin along any natural separation in the muscle, then into 1 to 1 1/2 inch cubes of a consistent size.

Toss the beef in the marinade until thoroughly coated, cover with plastic and refrigerate a couple of hours (about two hours fifteen minutes here).

Thread the beef on skewers with the pieces touching and pushed together slightly, not packed tightly, to keep surface area.

Grill over very hot coals that have burned down to mostly white, about five to six minutes per side for medium, moving skewers between hotter and cooler spots as needed.

Cook until the outside caramelizes and partially chars and the meat firms up and springs back to the touch; soft and mushy is too rare, hard and firm is overcooked.

Transfer to a platter scattered with sliced red onions and spoon or brush any accumulated juices over.

Finish with sliced green onions, chopped cilantro and chopped peanuts.