Bold, vibrant flavours come together in this impressive yet easy dish.
Tender ostrich steaks are marinated in tangy amasi, garlic and fragrant curry powder, which helps to soften the meat while adding a subtle depth of flavour. Once seared until perfectly juicy, the steaks are served with a bright and unexpected avo mint pesto – a fresh blend of herbs, creamy avocado, sweet pineapple and peach, and crunchy cashews.
Finished with a drizzle of the lightly thickened marinade and a sprinkle of chilli flakes, it’s a colourful plate that balances richness with refreshing, fruity notes.
Amasi Marinated Ostrich Steak with Fruity Avo Mint Pesto
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
Instructions
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.
Notes
Replace the ostrich with beef flank steak for a budget friendly substitute.
