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Ostrich Steak and Rainbow Salad Recipe

Shisanyama spiced lean ostrich steaks with a colourful salad, packed with antioxidants and healthy goodness.

Difficulty

Easy

Prep Time

20 minutes

Cooking Time

30 minutes

Serves

4-6

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Recipe Ingredients

2 x 500g SPAR Tender & Tasty ostrich steak roasts
2 Tbsp (30ml) SPAR Signature Selection hot honey

For the shisanyama spice

2 tsp (10ml) SPAR salt
½ tsp (2.5ml) chilli powder
½ tsp (2.5ml) ground cumin
1 tsp (5ml) SPAR ground black pepper
1 tsp (5ml) cayenne pepper
1 tsp (5ml) oregano

For the salad

¼ SPAR Freshline red cabbage, shredded
1 SPAR Freshline red onion, sliced thinly
1 cup of SPAR Freshline cherry tomatoes
1 SPAR Freshline yellow pepper sliced
2 SPAR Freshline carrots, julienned
½ SPAR Freshline cucumber, sliced
1 SPAR Freshline avocado
SPAR Freshline crisp lettuce (shredded)

For the dressing

½ cup (125ml) orange juice
1 Tbsp (15ml) white wine vinegar
1 tsp (5ml) castor sugar
¼ cup (60ml) olive oil

Recipe Method

Mix the spices together and season the steaks well.
Heat the oil in a pan and sear the steaks all over.
Place in a 180 ºC oven and cook for 20 minutes.
Remove and set aside to rest for 10 minutes.
Arrange the salad on a plate ombré style.
Baste the ostrich with the hot honey, slice and serve with the salad and dressing.

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