Peri-Peri Ostrich Steak with Crusty French Loaf
Recipe by Abigail Donnelly. Serves 2. Difficulty: easy. Dietary considerations: dairy free, fat conscious. Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
| 2 T | Olive oil | |
| 3 | Cloves crushed garlic | |
| 1 | Crumbled dried chilli | |
| 1 | Chopped fresh red chilli | |
| 1 t | Paprika | |
| 1 cup | 240 ml | White wine |
| a squeeze | Lemon juice | |
| 0.5 cup | 120 ml | Italian flat-leaf parsley |
| 1 T | Olive oil | |
| 250 g | Ostrich fillet | |
| — | Peri-peri sauce | |
| — | French bread |
Instructions
Preheat the oven to 180 degrees C. Place a pan over a medium to high heat and add olive oil, crushed garlic, crumbled dried chilli, chopped fresh red chilli and paprika. Simmer for 2 minutes, then add white wine* and reduce for 5 minutes before adding a squeeze of lemon juice and chopped Italian flat-leaf parsley. Place another pan over a high heat, add olive oil and, when hot, sear ostrich fillet for 1 minute a side. Finish off in the oven for 5 minutes. Serve with the peri-peri sauce and French bread and a zesty green salad. *Cook's note: if you don't want to cook with wine, have a look around our suggested substitutes.