Moroccan Big Bird
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 4
- Category: Banting / Paleo / Low Carb; easy; Game & Offal; Lunch; Mains; Meals and Courses
Description
Rich and somewhat exotic, this recipe is one that take you on a taste experience!
Ingredients
Marinade:
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp sweet paprika
1 tsp black pepper
1 tsp turmeric
1 tsp cinnamon
4 cloves garlic, minced
1/3 C (80 ml) parsley, chopped
zest and juice of 1 lemon
1/3 c (80 ml) olive oil
2 Tbsp pomegranate molasses or tamarind paste (optional)
200 g ostrich or beef steak
6 baby beetroot
3 Tbsp olive oil
Salt and black pepper
To serve:
Mixed leaves
Fresh coriander
Instructions
Make the marinade by combining all the ingredients in a non-reactive bowl with a tight fitting lid. Cover the steak in the marinade and refrigerate overnight.
Preheat the oven to 180°C.
Scrub the beetroot and slice in half. Dress with olive oil, salt and black pepper, and roast until tender – about 25-30 minutes.
Heat a frying pan over high heat. Remove the steak from the marinade. No need to oil the pan, as the marinade is oily enough. Fry the steak for 5-8 minutes on both sides, being careful not to burn it. The meat should be medium rare.
Serve the ostrich sliced, on a bed of mixed leaves with the roasted beetroot.
Serve as a starter.
