Recipe of the day: Amasi marinated ostrich steak with fruity avo mint pesto

2026-03-17 - 12:50

Indulge in a unique fusion of flavours with today’s featured recipe: Amasi Marinated Ostrich Steak with Fruity Avo Mint Pesto. This dish combines the tender, lean meatiness of ostrich steak, marinated in creamy, tangy amasi, with a vibrant avocado, fruit, and mint pesto. The result is a refreshing, protein-packed meal that’s both adventurous and satisfying. ALSO READ: Recipe of the day: Meat-free Monday avocado wrap Serves: 2-4 Preparation time: 30 minutes + refrigeration Cooking 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 of mint + extra Handful of coriander + extra Juice of 1 lemon 30 ml (2 tbsp) chopped pineapple + extra 30 ml (2 tbsp) chopped peach + extra 1⁄2 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 all the ingredients together. 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 to let juices 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, then heat in a small saucepan over low heat for about 8 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper. Pour the 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. Recipes supplied by: avocado.co.za Print Recipe of the day: Amasi marinated ostrich steak with fruity avo mint pesto Indulge in a unique fusion of flavours with today’s featured recipe: Amasi Marinated Ostrich Steak with Fruity Avo Mint Pesto. This dish combines the tender, lean meatiness of ostrich steak, marinated in creamy, tangy amasi, with a vibrant avocado, fruit, and mint pesto. The result is a refreshing, protein-packed meal that’s both adventurous and satisfying. Author: Thami Kwazi 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 of mint + extra Handful of coriander + extra Juice of 1 lemon 30 ml (2 tbsp) chopped pineapple + extra 30 ml (2 tbsp) chopped peach + extra 1⁄2 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 Instructions 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 all the ingredients together. 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 to let juices 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, then heat in a small saucepan over low heat for about 8 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper. Pour the sauce over the steaks. Top with dollops of pesto, extra fruit, avocado (chopped and sliced), and herbs. Sprinkle with chilli flakes.