Ostrich steaks with salsa and cauliflower rice
The pineapple salsa gives the ostrich steaks a tropical flavour and colourful finish.
Preparation time: 15-20 minutes Marinating time: 1 hour Cooking time: 8-10 minutes
60 ml (¼ c) olive oil juice and zest of 1 lime or lemon 4 garlic cloves, chopped handful of fresh mint, chopped
4 ostrich steaks or 1 fillet salt and pepper olive oil
375 ml (1½ c) chopped pineapple 60 ml (¼ c) chopped onion 125 ml (½ c) chopped red pepper 15 ml (1 T) chopped fresh mint 15 ml (1 T) lime juice 15 ml (1 T) olive oil
1-2 heads of cauliflower, coarsely chopped
in a food processor vegetable stock for cooking 15-30 ml (1-2 T) olive oil
1 Preheat the oven to 230 °C. 2 Marinade Mix the ingredients. 3 Steak Marinate the meat for 1 hour. Remove and season with salt and pepper. 4 Heat a griddle pan until it starts to smoke. Brush the meat with olive oil, brown all over and cook until the meat no longer sticks to the pan and is almost done to your liking. Transfer to a baking sheet and roast for about 5 minutes. 5 Pineapple salsa Mix the ingredients. 6 Cauliflower rice Cook the cauliflower in stock until just done. Drain. Add the oil and mix. Season with salt. 7 Serve the steak with the pineapple salsa and cauliflower rice.