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Amasi Marinated Ostrich Steak with Fruity Avo Mint Pesto

Category:

Mains

Preparation time:

30 minutes + refrigeration

Cooking time:

15 minutes

Total time:

45 minutes + refrigeration

Serves:

Serves 2-4

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Recipe

Ingredients: FOR THE AMASI MARINADE
  • 3 garlic cloves, crushed
  • 15 ml (1 tbsp) mild curry powder
  • 250 ml (1 cup) amasi
  • 500 g ostrich steaks
  FOR THE PESTO
  • Handful mint + extra
  • Handful coriander + extra
  • Juice of 1 lemon
  • 30 ml (2 tbsp) chopped pineapple + extra
  • 30 ml (2 tbsp) chopped peach + extra
  • ½ avocado, chopped + extra
  • 50 g cashew nuts
  • 45 ml (3 tbsp) avocado or olive oil + extra
  • Salt and pepper
  TO SERVE
  • 5 ml (1 tsp) cornflour
  • Chilli flakes, to sprinkle

Directions

Method:
  1. For the marinade, combine all the ingredients. Marinate the steaks in the fridge for at least 1 hour or up to 6 hours.
  2. For the pesto, blitz together all the ingredients. Season with salt and pepper.
  3. Heat a frying pan on high until smoking hot. Remove excess marinade (reserve) from the steak. Add a splash of extra oil to the pan and fry the steaks for about 3 minutes on each side for medium rare or until cooked to your liking. Season with salt and pepper. Set aside for 5 minutes for juices to settle, before slicing. Pack on a platter.
  4. To serve, mix 15 ml (1 tbsp) of the marinade with the cornflour until smooth. Mix through the remaining marinade and heat in a small saucepan on low for about 8 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper.
  5. Pour sauce over the steaks. Top with dollops of pesto, extra fruit, avocado (chopped and sliced) and herbs. Sprinkle with chilli flakes.
  Tip: Replace the ostrich with beef flank steak for a budget friendly substitute.