Not called ‘the captain’ of ostrich steaks for nothing! This big shot is light on time and prep but packs a mighty flavour punch: juicy, Cajun-spiced ostrich, corn and kidney beans fried in BBQ sauce, crunchy pickled slaw, and blobs of chive crème.
El Capitan Ostrich Steak
El Capitan Ostrich Steak
with sticky BBQ beans & chive-infused crème fraîche
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Brown Basmati Rice
- Clarks Kitchen Bourbon BBQ Sauce
- Corn
- Creme Fraiche
- Fresh Chives
- Green Leaves
- Kidney Beans
- NOMU Cajun Rub
- Ostrich
- Ostrich Steak
- Shredded Cabbage & Julienne Carrot
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BOIL THE BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 200ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary.
SNAZZY SIDES
Place the cabbage and carrot in a bowl with a pinch of salt and the white wine vinegar. Using your hands, toss for a full minute to coat. Set aside to pickle until serving. In a bowl, combine the crème fraîche with three-quarters of the chopped chives. Season to taste and set aside for serving.
STICKY BBQ BEANS & Corn
Place a nonstick pan over a high heat with a drizzle of oil or knob of butter. When hot, char the Corn for 3-4 minutes, shifting occasionally. Stir in the drained kidney beans, the Bourbon BBQ sauce, and 1 tbsp of water. Simmer for 1-2 minutes until heated through and sticky. Remove from the pan on completion, cover to keep warm, and set aside until serving.
SEAR THE SULTRY Ostrich
Pat the Ostrich steak dry with some paper towel and coat in the Cajun Rub to taste. Wipe down the pan and return it to a medium heat with a drizzle of oil. When hot, fry the steak for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, use a knob of butter to baste the steak. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
TEX-MEX PLATE UP!
Dish up a heap of nutty rice and cover in the BBQ beans and Corn. Arrange the steak slices, pickled slaw, and shredded green leaves alongside it. Top with a hearty dollop of the chive crème and garnish with the remaining chopped chives. Time to devour!
BOIL THE BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 400ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary.
SNAZZY SIDES
Place the cabbage and carrot in a bowl with a pinch of salt and the white wine vinegar. Using your hands, toss for a full minute to coat. Set aside to pickle until serving. In a bowl, combine the crème fraîche with three-quarters of the chopped chives. Season to taste and set aside for serving.
STICKY BBQ BEANS & Corn
Place a nonstick pan over a high heat with a drizzle of oil or knob of butter. When hot, char the Corn for 3-4 minutes, shifting occasionally. Stir in the drained kidney beans, the Bourbon BBQ sauce, and 40ml of water. Simmer for 2-3 minutes until heated through and sticky. Remove from the pan on completion, cover to keep warm, and set aside until serving.
SEAR THE SULTRY Ostrich
Pat the Ostrich steaks dry with some paper towel and coat in the Cajun Rub to taste. Wipe down the pan and return it to a medium heat with a drizzle of oil. When hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, use a knob of butter to baste the steaks. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
TEX-MEX PLATE UP!
Dish up a heap of nutty rice and cover in the BBQ beans and Corn. Arrange the steak slices, pickled slaw, and shredded green leaves alongside it. Top with a hearty dollop of the chive crème and garnish with the remaining chopped chives. Time to devour!
BOIL THE BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 400ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary.
SNAZZY SIDES
Place the cabbage and carrot in a bowl with a pinch of salt and the white wine vinegar. Using your hands, toss for a full minute to coat. Set aside to pickle until serving. In a bowl, combine the crème fraîche with three-quarters of the chopped chives. Season to taste and set aside for serving.
STICKY BBQ BEANS & Corn
Place a nonstick pan over a high heat with a drizzle of oil or knob of butter. When hot, char the Corn for 3-4 minutes, shifting occasionally. Stir in the drained kidney beans, the Bourbon BBQ sauce, and 40ml of water. Simmer for 2-3 minutes until heated through and sticky. Remove from the pan on completion, cover to keep warm, and set aside until serving.
SEAR THE SULTRY Ostrich
Pat the Ostrich steaks dry with some paper towel and coat in the Cajun Rub to taste. Wipe down the pan and return it to a medium heat with a drizzle of oil. When hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, use a knob of butter to baste the steaks. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
TEX-MEX PLATE UP!
Dish up a heap of nutty rice and cover in the BBQ beans and Corn. Arrange the steak slices, pickled slaw, and shredded green leaves alongside it. Top with a hearty dollop of the chive crème and garnish with the remaining chopped chives. Time to devour!
BOIL THE BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary.
SNAZZY SIDES
Place the cabbage and carrot in a bowl with a pinch of salt and the white wine vinegar. Using your hands, toss for a full minute to coat. Set aside to pickle until serving. In a bowl, combine the crème fraîche with three-quarters of the chopped chives. Season to taste and set aside for serving.
STICKY BBQ BEANS & Corn
Place a large, nonstick pan over a high heat with a drizzle of oil or knob of butter. When hot, char the Corn for 4-5 minutes, shifting occasionally. Stir in the drained kidney beans, the Bourbon BBQ sauce, and 60ml of water. Simmer for 3-4 minutes until heated through and sticky. Remove from the pan on completion, cover to keep warm, and set aside until serving.
SEAR THE SULTRY Ostrich
Pat the Ostrich steaks dry with some paper towel and coat in the Cajun Rub to taste. Wipe down the pan and return it to a medium heat with a drizzle of oil. When hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, use a knob of butter to baste the steaks. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
TEX-MEX PLATE UP!
Dish up a heap of nutty rice and cover in the BBQ beans and Corn. Arrange the steak slices, pickled slaw, and shredded green leaves alongside it. Top with a hearty dollop of the chive crème and garnish with the remaining chopped chives. Time to devour!
Frequently Asked Questions
What is the preparation time for El Capitan Ostrich Steak?
The preparation time for El Capitan Ostrich Steak with sticky BBQ beans & chive-infused crème fraîche is between 20 and 30 minutes.
What is the total time required to make El Capitan Ostrich Steak with sticky BBQ beans & chive-infused crème fraîche?
The total time required to make El Capitan Ostrich Steak with sticky BBQ beans & chive-infused crème fraîche is between 30 and 45 minutes.
How many servings does El Capitan Ostrich Steak provide?
4 servings
What are the main ingredients in El Capitan Ostrich Steak?
Brown Basmati Rice, Clarks Kitchen Bourbon BBQ Sauce, Corn, Creme Fraiche, Fresh Chives, Green Leaves, Kidney Beans, NOMU Cajun Rub, Ostrich, Ostrich Steak, Shredded Cabbage & Julienne Carrot, White Wine Vinegar
What is the nutritional information of El Capitan Ostrich Steak?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare El Capitan Ostrich Steak?
BOIL THE BASMATI: Rinse the rice and place in a pot over a medium-high heat. Submerge in 400ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary. SNAZZY SIDES: Place the cabbage and carrot in a bowl with a pinch of salt and the white wine vinegar. Using your hands, toss for a full minute to coat. Set aside to pickle until serving. In a bowl, combine the crème fraîche with three-quarters of the chopped chives. Season to taste and set aside for serving. SEAR THE SULTRY OSTRICH: Pat the ostrich steaks dry with some paper towel and coat in the Cajun Rub to taste. Wipe down the pan and return it to a medium heat with a drizzle of oil. When hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, use a knob of butter to baste the steaks. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices. TEX-MEX PLATE UP!: Dish up a heap of nutty rice and cover in the BBQ beans and corn. Arrange the steak slices, pickled slaw, and shredded green leaves alongside it. Top with a hearty dollop of the chive crème and garnish with the remaining chopped chives. Time to devour! STICKY BBQ BEANS & CORN: Place a nonstick pan over a high heat with a drizzle of oil or knob of butter. When hot, char the corn for 3-4 minutes, shifting occasionally. Stir in the drained kidney beans, the Bourbon BBQ sauce, and 40ml of water. Simmer for 2-3 minutes until heated through and sticky. Remove from the pan on completion, cover to keep warm, and set aside until serving.
What should be prepared from my kitchen to make El Capitan Ostrich Steak?
Brown Basmati Rice, Clarks Kitchen Bourbon BBQ Sauce, Corn, Creme Fraiche, Fresh Chives, Green Leaves, Kidney Beans, NOMU Cajun Rub, Ostrich, Ostrich Steak, Shredded Cabbage & Julienne Carrot, White Wine Vinegar
How many calories does El Capitan Ostrich Steak have?
calories
How much fat content does El Capitan Ostrich Steak have?
grams
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