Ostrich Steaks with Diced Paprika and Cress – Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 steak (s) from the ostrich, 00 g
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 1 green pepper (s)
- 8 small bell peppers, (Pimientos de Padrón)
- 5 medium potato (s)
- 6 nasturtium leaves + 4 flowers
- olive oil
- Sea salt, coarse
- pepper
For the marinade:
- 3 tablespoon olive oil
- 2 teaspoon soy sauce
- 2 teaspoons chili sauce, sweet
- 1 teaspoon mustard, medium
- 1 clove (s) garlic, pressed
- 1 tablespoon spice mixture (Cajun, spicy Creole)
- 1 teaspoon pepper (Szechuan pepper), ground in a mortar
- 1 pinch cinnamon
- 1 pinch anise
Print Recipe
Pin Recipe Instructions
- Take the ostrich steaks out of the refrigerator at least 1 hour before frying, brush the marinade generously and leave to rest at room temperature.
- Wash, dry, core and finely dice the peppers. The pimientos remain whole. Wash and dry the cress leaves and flowers. Put 2 leaves and the flowers aside for later plate decoration, finely chop the remaining leaves.
- Steam the potatoes with a little water and peel them. Coarsely mash with a fork, mix with 2 tablespoons of olive oil, sea salt and the chopped cress leaves and season to taste.
- Sear the steaks in a pan for about a minute on each side and place the pan in the oven at 100 ° for about 10 minutes. The approximately 2.5 cm thick pieces of meat then had a core temperature of 62 ° and were therefore still slightly pink. That`s how I served them sprinkled with a little sea salt. (However, the meat manufacturers recommend a core temperature of at least 80 ° and thus the steaks are well cooked).
- For the diced pepper, heat the oil in a pan and cook it over a medium temperature. Swing through every now and then and season with salt and pepper.
- For the pimientos, heat olive oil in a saucepan and fry the vegetables in it for about a minute. Season with sea salt.
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