WARM GREEN BEAN AND OSTRICH STEAK SALAD
SERVES 4-6 PREPARATION: 15 MIN MARINATING: 30 MIN COOKING: 40-45 MIN
1 orange sweet potato, peeled and diced 30ml (2T) olive oil salt and freshly ground pepper
5ml (1t) chilli flakes 2,5ml (½t) each ground cumin, coriander and freshly ground pepper 1,2ml (¼t) salt 30ml (2T) chutney 30ml (2T) olive oil 500g ostrich steaks
15ml (1T) olive oil 2 onions, sliced 500g green beans, trimmed 150g baby spinach 30ml (2T) water Preheat the oven to 190°C. 1 SWEET POTATO Spread out the sweet potato cubes on a baking sheet and drizzle the oil over. Season with salt and pepper and mix to coat evenly. Roast for 15-20 minutes or until the sweet potato is cooked.
2 STEAKS In the meantime, mix the spices with the chutney and 15ml (1T) of the oil. Spread the mixture over the steaks and set aside to marinate for at least 30 minutes. 3 Preheat the oven grill. Heat the remaining oil in a nonstick pan and seal the steaks for a minute a side. Arrange the steaks on a baking sheet and grill for another 4-6 minutes or until done to your liking – don’t overcook the steaks as they’ll dry out. Remove the steaks from the baking sheet and set aside to rest for 10 minutes.
4 SALAD Heat the oil in a pan and fry the onions until golden. Add the green beans and stir-fry until the beans are just done and still bright green. Add the spinach and water, cover with a lid and cook until the spinach has wilted. 5 Add the sweet potato and stir through lightly. Season with salt and pepper. 6 TO SERVE Slice the steak across the grain. Spoon the salad onto a large serving plate and arrange the steak slices on top.
This salad works equally well if you replace the ostrich steaks with beef or pork steaks or pan-fried chicken breast fillets.