What are the main ingredients in El Capitan Ostrich Steak?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

El Capitan Ostrich Steak

Name: El Capitan Ostrich Steak
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

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

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

Serves 1

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!

Brown Basmati Rice - 75ml
Shredded Cabbage & Julienne Carrot - 100g
White Wine Vinegar - 10ml
Crème Fraiche - 50ml
Fresh Chives - 3g
Corn - 40g
Kidney Beans - 120g
Clarks Kitchen Bourbon BBQ Sauce - 30ml
Ostrich Steak - 160g
NOMU Cajun Rub - 5ml
Green Leaves - 20g

Download the Recipe

Serves 2

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!

Brown Basmati Rice - 150ml
Shredded Cabbage & Julienne Carrot - 200g
White Wine Vinegar - 20ml
Crème Fraiche - 100ml
Fresh Chives - 5g
Corn - 80g
Kidney Beans - 240g
Clarks Kitchen Bourbon BBQ Sauce - 60ml
Ostrich Steak - 320g
NOMU Cajun Rub - 10ml
Green Leaves - 40g

Download the Recipe

Serves 3

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!

Brown Basmati Rice - 150ml
Shredded Cabbage & Julienne Carrot - 200g
White Wine Vinegar - 20ml
Crème Fraiche - 100ml
Fresh Chives - 5g
Corn - 80g
Kidney Beans - 240g
Clarks Kitchen Bourbon BBQ Sauce - 60ml
Ostrich Steak - 320g
NOMU Cajun Rub - 10ml
Green Leaves - 40g

Download the Recipe

Serves 4

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!