Ostrich steaks with salsa and cau­li­flower rice

YOU Diabetics - - Contents -

The pineap­ple salsa gives the ostrich steaks a trop­i­cal flavour and colour­ful fin­ish.

4 por­tions

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.

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