Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.
6. For the pimientos, heat olive oil in a saucepan and fry the vegetables in it for about a minute. Season with sea salt.