[Recipe] Ostrich steak with beets, butternut and beans


A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.



  • Quality Protein
    • Ostrich steak (1 palm size)
  • Vegetables/Fruit
    • 1 cup green beans
    • 1 small beetroot
  • Smart Carbs
    • half a cup of cooked butternut
  • Healthy Fat
    • 1 Tbsp coconut oil for frying the steak
  • Herb, spices and extra
    • Meat seasoning of choice
    • Salt
    • Pepper
    • Half tsp paprika

Find your Sleekgeek Asijiki Brands spices over here


  • Blender
  • Chopping board
  • Knife
  • 2 small pots
  • Frying pan


  • Pop two small pots of water on the stove to boil, each with a pinch of salt
  • Peel the butternut and cut into small cubes for quick cooking. Add to the boiling water to cook for about 10 minutes or until cooked soft.
  • Place the small beetroot in a separate pot of boiling water, with skin on for about 15 minutes to cook through.
  • Season the ostrich steak to taste.
  • Top and tail the green beans.
  • Add a splash of water to the frying pan and bring to a simmer before adding the green beans and giving them a quick pre-cook for about a minute until the water cooks off, plunge the beans into cool water (this brings the bright green colour out and keeps the beans shape firm).
  • Strain the cooked butternut and add salt and paprika to personal taste while blending until smooth. Set aside to keep warm.
  • Add the coconut oil to the frying pan and heat till very hot.
  • Add the ostrich steak and fry on each side for about 4 – 8 minutes depending on the thickness of the cut and how you enjoy your steaks.
  • Drain the beetroot and peel off the skin, then cut it in quarters.


  • Spread the butternut puree on the plate.
  • Flash heat the beans.
  • Arrange the ostrich steak, as you like on the puree.
  • Add your beetroot and beans.