For the emu steaks with spinach salad, peel and finely chop the garlic clove. Mix all but 3 tablespoons of the olive oil with the garlic and 2 tablespoons of the balsamic vinegar and the sherry vinegar and place in a bowl.
Wash the emu steaks, pat dry and pepper. Place them in the marinade and let them marinate in the refrigerator for at least 4 hours.
For the sauce, mix 4EL balsamic vinegar with olive oil and season with salt and pepper. Finely grind the chili pepper and fold it in. Sort the spinach, wash, shake dry and cut into strips.
Remove the steaks from the marinade. Heat the remaining olive oil and fry the emu steaks in it for about 2 minutes on both sides. Remove from the pan.
Arrange the spinach on plates, sprinkle the pine nuts on top and place an emu steak on each. Pour the sauce over the spinst. Serve fresh bread with the emu steaks with spinach salad.
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