Sunday, 25 November 2007

Ostrich steak

I bought some ostrich steaks at the food market last weekend and finally had the chance to cook them this weekend. Ostrich has the texture of beef but not the distinctive taste (which some people I know do not like). In fact, it tastes faintly gamey, like pheasant or duck, but not quite. Ostrich is very low in fat which makes for lovely firm meat but goes dry and tough very quickly if overcooked.

The best way to treat the steaks was to do as little as possible to them. I rubbed the fillets with olive oil and a paprika salt mix (with paprika, cumin seeds, dried chilli, sea salt, black peppercorns), and then grilled them on a griddle pan. Only 2-3 minutes on each side for medium-rare to avoid drying out the meat. Served with spring onion mash, grilled asparagus, grilled mushroom and caramelised red onions (red onion gravy on the side).


It also gave us a chance to break out the new steak knives. I adore kitchen and dining ware. Our kitchen and dining room cupboards are bulging at the seam and I'm still acquiring more!


(Entry tagged under 'beef' since it's the most approximate!)


Little Corner of Mine said...

Looks really mouth-watering!

Nilmandra said...

Thanks! We really enjoyed it :) I was so worried I would overcook it so I timed myself exactly (according to instructions on a leaflet from the Ostrich farm)! Nothing worse than overcooking an expensive piece of meat and you feel like such a waste of money and time.

Post a Comment