Our most special moments happen when we spend time with one another by sharing a delicious meal at the dinner table. And this meal is truly a conversation starter, from the succulent, smoked paprika-infused ostrich steak slices, the homemade pistachio & avo pesto, to the sweet corn, black bean, & piquanté pepper salad.
Smoky Ostrich Steak & Avo Pesto
Smoky Ostrich Steak & Avo Pesto
with charred corn & piquanté peppers
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Black Beans
- Corn
- Danish-style Feta
- Free-range Ostrich Fillet
- Guacamole
- Lemon Juice
- Ostrich
- Piquanté Peppers
- Pistachio Nuts
- Salad Leaves
- Smoked Paprika
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
AVO PESTO
In a bowl, combine the Guacamole, the drained feta, the sliced spring onion (to taste), the chopped pistachios, a splash of water, and seasoning. Mix with a fork until combined.
Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the smoked paprika. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO EAT
In a salad bowl, combine the lemon juice with a drizzle of olive oil. Add the drained beans, the charred Corn, the shredded salad leaves, the drained peppers, and seasoning. Bowl up the salad, top with the fillet slices, and dollop over the avo pesto. Garnish with any remaining spring onion. Well done, Chef!
AVO PESTO
In a bowl, combine the Guacamole, the drained feta, the sliced spring onion (to taste), the chopped pistachios, a splash of water, and seasoning. Mix with a fork until combined.
Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the smoked paprika. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO EAT
In a salad bowl, combine the lemon juice with a drizzle of olive oil. Add the drained beans, the charred Corn, the shredded salad leaves, the drained peppers, and seasoning. Bowl up the salad, top with the fillet slices, and dollop over the avo pesto. Garnish with any remaining spring onion. Well done, Chef!
AVO PESTO
In a bowl, combine the Guacamole, the drained feta, the sliced spring onion (to taste), the chopped pistachios, a splash of water, and seasoning. Mix with a fork until combined.
Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the smoked paprika. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO EAT
In a salad bowl, combine the lemon juice with a drizzle of olive oil. Add the drained beans, the charred Corn, the shredded salad leaves, the drained peppers, and seasoning. Bowl up the salad, top with the fillet slices, and dollop over the avo pesto. Garnish with any remaining spring onion. Well done, Chef!
AVO PESTO
In a bowl, combine the Guacamole, the drained feta, the sliced spring onion (to taste), the chopped pistachios, a splash of water, and seasoning. Mix with a fork until combined.
Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the smoked paprika. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO EAT
In a salad bowl, combine the lemon juice with a drizzle of olive oil. Add the drained beans, the charred Corn, the shredded salad leaves, the drained peppers, and seasoning. Bowl up the salad, top with the fillet slices, and dollop over the avo pesto. Garnish with any remaining spring onion. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Smoky Ostrich Steak & Avo Pesto?
The preparation time for Smoky Ostrich Steak & Avo Pesto with charred corn & piquanté peppers is between 20 and 25 minutes.
What is the total time required to make Smoky Ostrich Steak & Avo Pesto with charred corn & piquanté peppers?
The total time required to make Smoky Ostrich Steak & Avo Pesto with charred corn & piquanté peppers is between 20 and 25 minutes.
How many servings does Smoky Ostrich Steak & Avo Pesto provide?
4 servings
What are the main ingredients in Smoky Ostrich Steak & Avo Pesto?
Black Beans, Corn, Danish-style Feta, Free-range Ostrich Fillet, Guacamole, Lemon Juice, Ostrich, Piquanté Peppers, Pistachio Nuts, Salad Leaves, Smoked Paprika, Spring Onion, Spring Onions
What is the nutritional information of Smoky Ostrich Steak & Avo Pesto?
Calories: 700, Carbs: 53 grams, Fat: grams, Protein: 49 grams, Sugar: 11.2 grams, Salt: 1164 grams
How do I prepare Smoky Ostrich Steak & Avo Pesto?
TIME TO EAT: In a salad bowl, combine the lemon juice with a drizzle of olive oil. Add the drained beans, the charred corn, the shredded salad leaves, the drained peppers, and seasoning. Bowl up the salad, top with the fillet slices, and dollop over the avo pesto. Garnish with any remaining spring onion. Well done, Chef! OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the smoked paprika. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. CORN: Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. AVO PESTO: In a bowl, combine the guacamole, the drained feta, the sliced spring onion (to taste), the chopped pistachios, a splash of water, and seasoning. Mix with a fork until combined.
What should be prepared from my kitchen to make Smoky Ostrich Steak & Avo Pesto?
Black Beans, Corn, Danish-style Feta, Free-range Ostrich Fillet, Guacamole, Lemon Juice, Ostrich, Piquanté Peppers, Pistachio Nuts, Salad Leaves, Smoked Paprika, Spring Onion, Spring Onions
How many calories does Smoky Ostrich Steak & Avo Pesto have?
700 calories
How much fat content does Smoky Ostrich Steak & Avo Pesto have?
grams
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