Ostrich steak salad

By Hope Malau
11 February 2016

Spice up your weekday lunches with some rich ostrich meat in your salads.

Serves: 4 - 6 Preparation: 10 min Cooking: 10 min

  • 500 g ostrich steak
  • 30 ml (2 T) brandy
  • 15 ml (1 T) red wine vinegar
  • 15 ml (1 T) balsamic vinegar
  • juice of 1 lemon
  • 15 ml (1 T) Worcestershire sauce
  • 5 ml (1 t) hot sauce
  • ½ red onion, thinly sliced
  • handful pitted green olives
  • 200 g cherry tomatoes, halved
  • salt and pepper
  • handful parsley
  • 60 ml (¼ c) flavoured cream cheese

1. In a pan over high heat sear the unseasoned steak until browned well on both sides and cooked to medium-rare, about 4 minutes on each side. Pour in brandy and swirl the steak around to coat with the brandy. Remove from the pan and allow the steak to rest while you prepare the other ingredients.

2. In a large bowl, combine the vinegars, lemon juice, Worcestershire sauce and hot sauce.

3. Add the red onion, olives and tomatoes. Season to taste. Slice the meat into slices across the grain. On a platter arrange the parsley, cream cheese, tomato mixture and steak.

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