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🍽️ Surf & Turf: Ostrich Steak with Shrimp and Vegetables

752 kcal · 30 min · 4 servings

Ingredients

• shrimp raw, frozen 200 g
• ostrich steak 600 g
• potato gratin 800 g
• carrots 4 pcs.
• spring onions 1 bunch
• broccoli 1 pc.
• parsley, fresh 20 g
• salt pinch
• oil 4 tbsp
• butter 2 tbsp
• pepper, black ground pinch
• nutmeg, ground pinch

Instructions

1. 1. Ideally, thaw the shrimp overnight in the refrigerator.
2. 2. Take the ostrich steaks out of the fridge to let them reach room temperature.
3. 3. Preheat the oven to 170 degrees Celsius using top and bottom heat.
4. 4. Place the potato gratin on a baking sheet.
5. 5. Bake the potato gratin for about 30 minutes until golden brown.
6. 6. Peel the carrots and trim off the ends.
7. 7. Cut the carrots into diagonal slices.
8. 8. Wash the spring onions thoroughly.
9. 9. Remove the root ends of the spring onions.
10. 10. Cut the spring onions into rough pieces.
11. 11. Wash the broccoli.
12. 12. Break the broccoli into small florets.
13. 13. Wash the parsley and dry it.
14. 14. Pluck the parsley leaves from the stems.
15. 15. Finely chop the parsley leaves.
16. 16. Bring about 2 liters of salted water to a boil in a pot.
17. 17. Cook the carrots and broccoli in the boiling salted water for about 5 minutes.
18. 18. Drain the vegetables in a colander.
19. 19. Rinse the vegetables with cold water to stop the cooking process.
20. 20. Rinse the ostrich steaks.
21. 21. Pat the ostrich steaks dry with a kitchen towel.
22. 22. Season the ostrich steaks generously with salt.
23. 23. Heat 2 tablespoons of oil in a pan over high heat.
24. 24. Sear the steaks for about 3 minutes on each side.
25. 25. Pepper the seared steaks.
26. 26. Wrap the ostrich steaks in aluminum foil.
27. 27. Rinse the shrimp.
28. 28. Pat the shrimp dry.
29. 29. Season the shrimp with salt.
30. 30. Heat 1 tablespoon of oil in the pan.
31. 31. Sauté the shrimp for about 5 minutes all around.
32. 32. Wrap the shrimp in aluminum foil as well.
33. 33. Heat 1 tablespoon of oil and some butter in the pan over high heat.
34. 34. Sauté the prepared vegetables in the pan for about 5 minutes.
35. 35. Stir the chopped parsley into the warm vegetables.
36. 36. Season the vegetables with salt, pepper, and nutmeg.
37. 37. Arrange the steaks and shrimp on the plates.
38. 38. Carefully take the potato gratin out of the oven.
39. 39. Place the potato gratin on the plates as well.
40. 40. Serve the surf and turf with the sautéed vegetables.

Nutrition per serving

• kcal: 752
• Protein: 60 g · Fett/Fat: 40 g · Carbs: 38 g