Amasi Marinated Ostrich Steak with Fruity Avo Mint Pesto
Bold ostrich, bright avo pesto, unforgettable flavor.
Serves: 2-4
Preparation time: 30 minutes + refrigeration
Cooking time: 15 minutes
Ingredients:
For 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
How To Make Amasi Marinated Ostrich Steak with Fruity Avo Mint Pesto
- For the marinade, combine all the ingredients. Marinate the steaks in the fridge for at least 1 hour or up to 6 hours.
- For the pesto, blitz together all the ingredients. Season with salt and pepper.
- 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.
- 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.
- Pour sauce over the steaks. Top with dollops of pesto, extra fruit, avocado (chopped and sliced) and herbs. Sprinkle with chilli flakes.
Chefs Tip: Replace the ostrich with beef flank steak for a budget friendly substitute