What are the main ingredients in Ostrich Carne Asada?

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

What is the nutritional information of Ostrich Carne Asada?

Calories: 845, Carbs: 77 grams, Fat: grams, Protein: 50.1 grams, Sugar: 20.9 grams, Salt: 704 grams

How do I prepare Ostrich Carne Asada?

MARINATION STATION: Preheat the oven to 200°C. In a bowl, combine the citrus juice, ¾ of the Mexican spice mix, a drizzle of oil, and seasoning. Add the ostrich steak and toss until coated. Set aside to marinate for at least 15 minutes. GRAB YOUR TIN HAT: Coat the corn with a drizzle of oil or knob of butter and seasoning. Wrap each corn in a piece of tinfoil and place on a baking tray. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. CRUNCHY & CREAMY: Halve the avocados and remove the pips. Peel off the avocado skin, keeping the flesh intact. Slice the flesh lengthways into wedges. Prepare a shallow dish containing the breadcrumbs, seasoning, and a drizzle of oil. Coat the avo wedges in the breadcrumbs. Press the crumb into each wedge so it coats evenly. Place on a baking tray in a single layer and bake in the hot oven for 12-15 minutes until crispy and golden. SIMPLE SALSA: In a bowl, combine the diced tomato, the diced onion (to taste), the chopped jalapeño (to taste), ½ the picked coriander, a drizzle of oil, and seasoning. Set aside. STEAK ME HOME: Place a pan over medium heat with a drizzle of oil. When hot, fry the steak, reserving the marinade in the bowl, for 2-3 minutes per side or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter and the reserved marinade. Remove from the pan, reserving the pan juice, and rest for 5 minutes before thinly slicing. Lightly season. MEXCELLENT CORN: When the corn is done, smear ½ the sour cream on the roasted corn. Sprinkle over the grated cheese, the remaining Mexican spice mix (to taste), and the remaining coriander. ALL DONE!: Plate up the ostrich slices and drizzle over any reserved pan juices. Side with the Mexican street corn and the crispy avo fries. Serve with the tomato salsa and the remaining sour cream for dipping. Wow, Chef!

What should be prepared from my kitchen to make Ostrich Carne Asada?

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

Ostrich Carne Asada

Zesty, charred, spicy & fresh. What more could you want? Ostrich steaks are flavoured with a spicy citrus marinade and served with creamy & crunchy avocado fries. Sided with a refreshing tomato & jalapeño salsa and charred corn on the cob topped with sour cream, grated cheese, Mexican spices, and fresh coriander. Let’s go!

Ostrich Carne Asada

with crispy avocado fries & Mexican street corn

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Citrus Juice
Corn On The Cob
Free-range Ostrich Steak
Fresh Coriander
Grated Italian-style Hard Cheese
Mexican Spice Mix
Onion
Ostrich
Panko Breadcrumbs
Sliced Pickled Jalapeños
Sour Cream
Tomato
Tomatoes

From your kitchen:

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

Serves 1

MARINATION STATION
Preheat the oven to 200°C. In a bowl, combine the citrus juice, ¾ of the Mexican spice mix, a drizzle of oil, and seasoning. Add the ostrich steak and toss until coated. Set aside to marinate for at least 15 minutes.
GRAB YOUR TIN HAT
Coat the corn with a drizzle of oil or knob of butter and seasoning. Wrap the corn in a piece of tinfoil and place on a baking tray. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway.
CRUNCHY & CREAMY
Halve the avocado and remove the pip. Peel off the avocado skin, keeping the flesh intact. Slice the flesh lengthways into wedges. Prepare a shallow dish containing the breadcrumbs, seasoning, and a drizzle of oil. Coat the avo wedges in the breadcrumbs. Press the crumb into each wedge so it coats evenly. Place on a baking tray in a single layer and bake in the hot oven for 12-15 minutes until crispy and golden.
SIMPLE SALSA
In a bowl, combine the diced tomato, the diced onion (to taste), the chopped jalapeño (to taste), ½ the picked coriander, a drizzle of oil, and seasoning. Set aside.
STEAK ME HOME
Place a pan over medium heat with a drizzle of oil. When hot, fry the steak, reserving the marinade in the bowl, for 2-3 minutes per side or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter and the reserved marinade. Remove from the pan, reserving the pan juice, and rest for 5 minutes before thinly slicing. Lightly season.
MEXCELLENT CORN
When the corn is done, smear ½ the sour cream on the roasted corn. Sprinkle over the grated cheese, the remaining Mexican spice mix (to taste), and the remaining coriander.
ALL DONE!
Plate up the ostrich slices and drizzle over any reserved pan juices. Side with the Mexican street corn and the crispy avo fries. Serve with the tomato salsa and the remaining sour cream for dipping. Wow, Chef!

Citrus Juice - 40ml
Mexican Spice Mix - 10ml
Free-range Ostrich Steak - 160g
Corn on the Cob - 1
Avocado - 1
Panko Breadcrumbs - 80ml
Tomato - 1
Onion - 1
Sliced Pickled Jalapeños - 15g
Fresh Coriander - 4g
Sour Cream - 50ml
Grated Italian-style Hard Cheese - 15ml

Download the Recipe

Serves 2

MARINATION STATION
Preheat the oven to 200°C. In a bowl, combine the citrus juice, ¾ of the Mexican spice mix, a drizzle of oil, and seasoning. Add the ostrich steak and toss until coated. Set aside to marinate for at least 15 minutes.
GRAB YOUR TIN HAT
Coat the corn with a drizzle of oil or knob of butter and seasoning. Wrap each corn in a piece of tinfoil and place on a baking tray. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway.
CRUNCHY & CREAMY
Halve the avocados and remove the pips. Peel off the avocado skin, keeping the flesh intact. Slice the flesh lengthways into wedges. Prepare a shallow dish containing the breadcrumbs, seasoning, and a drizzle of oil. Coat the avo wedges in the breadcrumbs. Press the crumb into each wedge so it coats evenly. Place on a baking tray in a single layer and bake in the hot oven for 12-15 minutes until crispy and golden.
SIMPLE SALSA
In a bowl, combine the diced tomato, the diced onion (to taste), the chopped jalapeño (to taste), ½ the picked coriander, a drizzle of oil, and seasoning. Set aside.
STEAK ME HOME
Place a pan over medium heat with a drizzle of oil. When hot, fry the steak, reserving the marinade in the bowl, for 2-3 minutes per side or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter and the reserved marinade. Remove from the pan, reserving the pan juice, and rest for 5 minutes before thinly slicing. Lightly season.
MEXCELLENT CORN
When the corn is done, smear ½ the sour cream on the roasted corn. Sprinkle over the grated cheese, the remaining Mexican spice mix (to taste), and the remaining coriander.
ALL DONE!
Plate up the ostrich slices and drizzle over any reserved pan juices. Side with the Mexican street corn and the crispy avo fries. Serve with the tomato salsa and the remaining sour cream for dipping. Wow, Chef!

Citrus Juice - 80ml
Mexican Spice Mix - 20ml
Free-range Ostrich Steak - 320g
Corn on the Cob - 2
Avocados - 2
Panko Breadcrumbs - 160ml
Tomato - 1
Onion - 1
Sliced Pickled Jalapeños - 30g
Fresh Coriander - 8g
Sour Cream - 100ml
Grated Italian-style Hard Cheese - 30ml

Download the Recipe

Serves 3

MARINATION STATION
Preheat the oven to 200°C. In a bowl, combine the citrus juice, ¾ of the Mexican spice mix, a drizzle of oil, and seasoning. Add the ostrich steak and toss until coated. Set aside to marinate for at least 15 minutes.
GRAB YOUR TIN HAT
Coat the corn with a drizzle of oil or knob of butter and seasoning. Wrap each corn in a piece of tinfoil and place on a baking tray. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway.
CRUNCHY & CREAMY
Halve the avocados and remove the pips. Peel off the avocado skin, keeping the flesh intact. Slice the flesh lengthways into wedges. Prepare a shallow dish containing the breadcrumbs, seasoning, and a drizzle of oil. Coat the avo wedges in the breadcrumbs. Press the crumb into each wedge so it coats evenly. Place on a baking tray in a single layer and bake in the hot oven for 12-15 minutes until crispy and golden.
SIMPLE SALSA
In a bowl, combine the diced tomato, the diced onion (to taste), the chopped jalapeño (to taste), ½ the picked coriander, a drizzle of oil, and seasoning. Set aside.
STEAK ME HOME
Place a pan over medium heat with a drizzle of oil. When hot, fry the steak, reserving the marinade in the bowl, for 2-3 minutes per side or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter and the reserved marinade. Remove from the pan, reserving the pan juice, and rest for 5 minutes before thinly slicing. Lightly season.
MEXCELLENT CORN
When the corn is done, smear ½ the sour cream on the roasted corn. Sprinkle over the grated cheese, the remaining Mexican spice mix (to taste), and the remaining coriander.
ALL DONE!
Plate up the ostrich slices and drizzle over any reserved pan juices. Side with the Mexican street corn and the crispy avo fries. Serve with the tomato salsa and the remaining sour cream for dipping. Wow, Chef!

Citrus Juice - 120ml
Mexican Spice Mix - 30ml
Free-range Ostrich Steak - 480g
Corn on the Cob - 3
Avocados - 3
Panko Breadcrumbs - 240ml
Tomatoes - 2
Onion - 1
Sliced Pickled Jalapeños - 45g
Fresh Coriander - 12g
Sour Cream - 150ml
Grated Italian-style Hard Cheese - 45ml

Download the Recipe

Serves 4

MARINATION STATION
Preheat the oven to 200°C. In a bowl, combine the citrus juice, ¾ of the Mexican spice mix, a drizzle of oil, and seasoning. Add the ostrich steak and toss until coated. Set aside to marinate for at least 15 minutes.
GRAB YOUR TIN HAT
Coat the corn with a drizzle of oil or knob of butter and seasoning. Wrap each corn in a piece of tinfoil and place on a baking tray. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway.
CRUNCHY & CREAMY
Halve the avocados and remove the pips. Peel off the avocado skin, keeping the flesh intact. Slice the flesh lengthways into wedges. Prepare a shallow dish containing the breadcrumbs, seasoning, and a drizzle of oil. Coat the avo wedges in the breadcrumbs. Press the crumb into each wedge so it coats evenly. Place on a baking tray in a single layer and bake in the hot oven for 12-15 minutes until crispy and golden.
SIMPLE SALSA
In a bowl, combine the diced tomato, the diced onion (to taste), the chopped jalapeño (to taste), ½ the picked coriander, a drizzle of oil, and seasoning. Set aside.
STEAK ME HOME
Place a pan over medium heat with a drizzle of oil. When hot, fry the steak, reserving the marinade in the bowl, for 2-3 minutes per side or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter and the reserved marinade. Remove from the pan, reserving the pan juice, and rest for 5 minutes before thinly slicing. Lightly season.
MEXCELLENT CORN
When the corn is done, smear ½ the sour cream on the roasted corn. Sprinkle over the grated cheese, the remaining Mexican spice mix (to taste), and the remaining coriander.
ALL DONE!
Plate up the ostrich slices and drizzle over any reserved pan juices. Side with the Mexican street corn and the crispy avo fries. Serve with the tomato salsa and the remaining sour cream for dipping. Wow, Chef!