Low in cholesterol and fat, Ostrich is becoming a popular choice to have on the menu when seeking something different. With a fillet steak texture and succulent/tender bite, these steaks really do compete head to head with traditional steaks.
For our current Ostrich Steak prices, click here.
We recommend pairing this dish with the Marcel Martin Les Bernieres Chinon Red Wine. The ripe fruit and earthy undertones, coupled with fresh acidity make this a perfect wine to accompany Ostrich steaks.
Pan-fried succulent Ostrich Steaks with roasted vine tomatoes, sweet potato fries and Béarnaise Sauce.
- 2 Minutes after marinating
- 8 - 10 Minutes
- Ostrich steaks 180g 015204
- Fresh Thyme 312102 Sprigs
- Garlic Paste 24200U1tsp
- Vine Tomatoes 572184 Bunches
- Balsamic Vinegar 00638U2tbsp
- Béarnaise Sauce 94200U400ml
- Sweet Potato Fries 64139
- Olive Oil 66189
- 1.Marinate the Ostrich steaks in 2 tbsp oil,1 tsp garlic paste and thyme for at least an hour- (the longer the better).
- 2.Heat a frying pan with some oil until smoking hot.
- 3.Place the steaks into the pan carefully and cook for 3-4 mins each side as you would a Beefsteak and cook to your liking but it is best served pink.
- 4.Leave somewhere warm to rest for 10 mins before serving.
- 5.Meanwhile heat another pan with oil and add the vine tomatoes, season then add balsamic and gently cook until soft.
- 6.Deep fry the sweet potato fries as per instructions in hot oil.
- 7.Gently warm the Béarnaise being careful not to boil too much in case it splits.
- 8.To serve, thinly slice the steak and arrange neatly onto your plate.
- 9.Place tomatoes on the side next to steak and either serve fries and Béarnaise separately or onto same plate.
- 10.Garnish with some fresh thyme.