Ostrich saté skewers with pineapple and tomato salsa

Name: Ostrich saté skewers with pineapple and tomato salsa
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 8 Tomatoes; 1/4 (approx. 250 g) Pineapple; 1 Spring onion; 2 red chillies; 2 Garlic cloves; 6 TABLESPOONS olive oil + something for the skewers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 800 g Ostrich steak; 1/2 potty Coriander; 18–24 wooden skewers

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

8 Tomatoes
1/4 (approx. 250 g) Pineapple
1 Spring onion
2 red chillies
2 Garlic cloves
6 TABLESPOONS olive oil + something for the skewers
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
800 g Ostrich steak
1/2 potty Coriander
18–24 wooden skewers

Directions

1
Soak skewers in cold water. Wash and clean the tomatoes. Chop 2 tomatoes roughly and puree them. Cut the rest of the tomatoes into quarters and remove seeds. Cut the flesh into small cubes. Peel pineapple, cut out hard stalk.
2
Finely dice the flesh. Clean and wash spring onion and cut it diagonally into fine rings. Clean and wash the chillies, cut lengthwise and remove the seeds. Chop the pods finely. Peel garlic.
3
Mix the pureed tomatoes, tomato cubes, pineapple cubes, spring onion and 4 tablespoons of oil. Squeeze the garlic and add. Season salsa with salt, pepper and sugar. Wash the meat, dab dry and cut into thin strips about 10 cm long and 2 cm wide.
4
Lightly oil the skewers. Put meat on the skewers. Heat 2 tablespoons of oil in portions in a coated pan. Fry the skewers for 4-5 minutes while turning, season with salt and pepper.
5
Keep ready skewers warm. Wash the coriander, dab dry and, except for something to garnish, pluck leaves from the stems and cut into fine strips. Stir the coriander into the salsa. Arrange skewers and salsa and garnish with coriander.
6
Delicious with baguette bread.