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!
Guacamole - 1 unit
Danish-style Feta - 20g
Spring Onion - 1
Pistachio Nuts - 5g
Corn - 50g
Free-range Ostrich Fillet - 150g
Smoked Paprika - 2,5ml
Lemon Juice - 15ml
Black Beans - 120g
Salad Leaves - 20g
Piquanté Peppers - 20g
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!
Guacamole - 1 unit
Danish-style Feta - 40g
Spring Onion - 1
Pistachio Nuts - 10g
Corn - 100g
Free-range Ostrich Fillet - 300g
Smoked Paprika - 5ml
Lemon Juice - 30ml
Black Beans - 240g
Salad Leaves - 40g
Piquanté Peppers - 40g
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!
Guacamole - 2 units
Danish-style Feta - 60g
Spring Onions - 2
Pistachio Nuts - 15g
Corn - 150g
Free-range Ostrich Fillet - 450g
Smoked Paprika - 7,5ml
Lemon Juice - 45ml
Black Beans - 360g
Salad Leaves - 60g
Piquanté Peppers - 60g
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!
Guacamole - 2 units
Danish-style Feta - 80g
Spring Onions - 2
Pistachio Nuts - 20g
Corn - 200g
Free-range Ostrich Fillet - 600g
Smoked Paprika - 10ml
Lemon Juice - 60ml
Black Beans - 480g
Salad Leaves - 80g
Piquanté Peppers - 80g
Woolies Products in this dish
