Ostrich Steaks with Vegetables

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Ostrich Steaks with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
For the vegetables:
4 tablespoons
50 milliliters
1 generous pinch
ground Cilantro
Cardamom (1 pinch ground)
Allspice (1 pinch ground)
freshly ground Pepper
2
4
small Zucchini
For the steaks:
600 grams
2
Vegetable oil (for frying)
3 tablespoons
60 grams
50 grams
Additional:
½ bunch

Preparation steps

1.

For the vegetables: Combine the lemon juice with the oil, spices, and salt and pepper and whisk. Rinse the vegetables. Cut the eggplant diagonally into thin slices. Cut the zucchini and fennel in half lengthwise. Salt the vegetables and brush with lemon oil. Place on a baking sheet and roast in a hot oven (250°C (approximately 480°F)) for 12-15 minutes turning occasionally and brushing with lemon oil. Remove and keep warm.

2.

For the steaks: Rinse the steaks and pat dry. Brush with oil and set aside. Grind the macadamia nuts very finely in a food processor. Melt the butter in a small frying pan and sauté the breadcrumbs until golden brown. Add the nuts and let everything cool.

3.

Preheat the grill. Heat some oil in a pan. Rub the ostrich steaks with salt and pepper. Cook in hot oil for 2-3 minutes on each side. Coat one side of each steak with the breadcrumbs mixture. Cook under the broiler for about 5 minutes until golden brown, watching carefully. Garnish with watercress and serve with the grilled vegetables.