It’s Thirst-Day, family! Hello my lovely people! I hope you are still enjoying our avocado adventure — and if you used to side-eye avocados, I hope we are slowly winning you over. Because honestly… who knew we would be building whole meals around avocado like it’s the main character? Shocking, right? I know! Alright, now that your chairperson has officially entered the meeting, let’s get down to business. Today’s star is: Amasi Marinated Ostrich Steak with Fruity Avocado Mint Pesto. Yes, I said it. Don’t panic. Just trust the process. This dish might just turn you into an avocado believer for life. I won’t spoil the surprise — you will have to taste it to understand the hype. Now, let me take you through the steps to make this masterpiece… How to make Amasi Marinated Ostrich Steak with Fruity Avocado Mint Pesto Serves: 2-4Preparation time: 30 minutes + refrigerationCooking time: 15 minutes Ingredients:For the Amasi Marinade: 3 garlic cloves, crushed 15 ml (1 tbsp) mild curry powder 250 ml (1 cup) amasi 500 g ostrich steaks For the Pesto: Handful mint + extra Handful coriander + extra Juice of 1 lemon 30 ml (2 tbsp) chopped pineapple + extra 30 ml (2 tbsp) chopped peach + extra ½ avocado, chopped + extra 50 g cashew nuts 45 ml (3 tbsp) avocado or olive oil + extra Salt and pepper To Serve: 5 ml (1 tsp) cornflour Chilli flakes, to sprinkle Method: For the marinade, combine all the ingredients. Marinate the steaks in the fridge for at least 1 hour or up to 6 hours. For the pesto, blitz together all the ingredients. Season with salt and pepper. Heat a frying pan on high until smoking hot. Remove excess marinade (reserve) from the steak. Add a splash of extra oil to the pan and fry the steaks for about 3 minutes on each side for medium rare or until cooked to your liking. Season with salt and pepper. Set aside for 5 minutes for juices to settle, before slicing. Pack on a platter. To serve, mix 15 ml (1 tbsp) of the marinade with the cornflour until smooth. Mix through the remaining marinade and heat in a small saucepan on low for about 8 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper. Pour sauce over the steaks. Top with dollops of pesto, extra fruit, avocado (chopped and sliced) and herbs. Sprinkle with chilli flakes. Tip: Replace the ostrich with beef flank steak for a budget friendly substitute. *The image and recipe were supplied by The South African Avocado Growers’ Association HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Avocado Wrap Post navigation Today’s Tasty Pick: Avocado Wrap Today’s Tasty Pick: Avocado Tiramisu
