Take your Weber braai game to the ultimate level with ostrich steak and a fancy salad doused in truffle vinaigrette. Served with finger-licking good garlic bread, you can’t go wrong with this one. Weather not playing along? It’s a stove-top only recipe too! No excuses – you have to try it!
Weber’s Beer-marinated Ostrich
Weber’s Beer-marinated Ostrich
with a baby tomato and green leaf salad & a truffle vinaigrette
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 60 minutes
Ingredients:
- Baby Tomatoes
- Crispy Onions
- Danish-style Feta
- Free-range Ostrich Steak
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon
- Lemons
- NOMU Italian Rub
- Non-alcoholic Beer
- Ostrich
- Sourdough Baguette
- Sourdough Baguettes
- Truffle Vinaigrette
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil (for Weber)
- Paper Towel
DON’T WAIT - MARINATE!
Pat the Ostrich dry with paper towel. In a bowl, combine 150ml of the beer, the rub, ½ the lemon zest, a drizzle of oil, and seasoning. Add the ostrich steak and toss until coated. Cover and set aside to marinate for at least 15 minutes.
NO LOAFING AROUND
In a small bowl, combine the grated garlic, ½ the chopped parsley, the remaining Lemon zest, a squeeze of lemon juice, seasoning, and 20ml of oil. Place the halved baguette, cut-side down, on a chopping board and cut 4 horizontal incisions along the top of the baguette - don’t cut all the way through! Smear each incision with the garlic oil. If you’re using the Weber, wrap the bread in tinfoil.
WEBER BRAAI OPTION
Once the coals are ready on the Weber and your grid is cleaned down, place the wrapped garlic bread over a cooler area of the coals. Braai for 10-15 minutes until browned and heated through, turning every 5 minutes. Place the marinated Ostrich steak (reserving the marinade in the bowl) over the hottest area of the coals. Braai for 4-5 minutes for rare, 5-7 minutes for medium-rare, or 7-8 minutes for medium. Flip and baste the steak with the reserved marinade every 2 minutes. Remove from the grid and rest for 5 minutes. Season and thinly slice.
STOVE-TOP OPTION
If you’re cooking on the stove-top, place a pan or griddle pan over medium-high heat with a drizzle of oil. When hot, fry the steak (reserving the marinade in the bowl) for 2-3 minutes per side or until browned all over and cooked to your preference. In the final 1-2 minutes, add the reserved marinade and baste the steak. Remove from the pan and rest for 5 minutes before slicing and seasoning. While the steak is resting, return the pan to a medium-high heat. When hot, add the garlic bread and brown for 5-8 minutes, flipping every 5 minutes.
YOU’RE SUCH A TRUFFLE MAKER!
In a salad bowl, combine the rinsed green leaves, the drained feta, the crispy onions, the halved baby tomatoes, the truffle vinaigrette (to taste), a drizzle of oil, and seasoning. Set aside.
LEKKER DINNER
Plate up the Ostrich slices. Sprinkle over the remaining parsley. Side with the dressed salad, the garlic bread, and any remaining lemon wedges. Cheers, Chef!
DON’T WAIT - MARINATE!
Pat the Ostrich dry with paper towel. In a bowl, combine 300ml of the beer, the rub, ½ the lemon zest, a drizzle of oil, and seasoning. Add the ostrich steak and toss until coated. Cover and set aside to marinate for at least 15 minutes.
NO LOAFING AROUND
In a small bowl, combine the grated garlic, ½ the chopped parsley, the remaining Lemon zest, a squeeze of lemon juice, seasoning, and 40ml of oil. Place the halved baguettes, cut-side down, on a chopping board and cut 4 horizontal incisions along the top of each baguette - don’t cut all the way through! Smear each incision with the garlic oil. If you’re using the Weber, wrap the bread in tinfoil.
WEBER BRAAI OPTION
Once the coals are ready on the Weber and your grid is cleaned down, place the wrapped garlic breads over a cooler area of the coals. Braai for 10-15 minutes until browned and heated through, turning every 5 minutes. Place the marinated Ostrich steak (reserving the marinade in the bowl) over the hottest area of the coals. Braai for 4-5 minutes for rare, 5-7 minutes for medium-rare, or 7-8 minutes for medium. Flip and baste the steak with the reserved marinade every 2 minutes. Remove from the grid and rest for 5 minutes. Season and thinly slice.
STOVE-TOP OPTION
If you’re cooking on the stove-top, place a pan or griddle pan over medium-high heat with a drizzle of oil. When hot, fry the steak (reserving the marinade in the bowl) for 2-3 minutes per side or until browned all over and cooked to your preference. In the final 1-2 minutes, add the reserved marinade and baste the steak. Remove from the pan and rest for 5 minutes before slicing and seasoning. While the steak is resting, return the pan to a medium-high heat. When hot, add the garlic breads and brown for 5-8 minutes, flipping every 5 minutes.
YOU’RE SUCH A TRUFFLE MAKER!
In a salad bowl, combine the rinsed green leaves, the drained feta, the crispy onions, the halved baby tomatoes, the truffle vinaigrette (to taste), a drizzle of oil, and seasoning. Set aside.
LEKKER DINNER
Plate up the Ostrich slices. Sprinkle over the remaining parsley. Side with the dressed salad, the garlic bread, and any remaining lemon wedges. Cheers, Chef!
DON’T WAIT - MARINATE!
Pat the Ostrich dry with paper towel. In a bowl, combine 450ml of the beer, the rub, ½ the lemon zest, a drizzle of oil, and seasoning. Add the ostrich steak and toss until coated. Cover and set aside to marinate for at least 15 minutes.
NO LOAFING AROUND
In a small bowl, combine the grated garlic, ½ the chopped parsley, the remaining Lemon zest, a squeeze of lemon juice, seasoning, and 60ml of oil. Place the halved baguettes, cut-side down, on a chopping board and cut 4 horizontal incisions along the top of each baguette - don’t cut all the way through! Smear each incision with the garlic oil. If you’re using the Weber, wrap the bread in tinfoil.
WEBER BRAAI OPTION
Once the coals are ready on the Weber and your grid is cleaned down, place the wrapped garlic breads over a cooler area of the coals. Braai for 10-15 minutes until browned and heated through, turning every 5 minutes. Place the marinated Ostrich steak (reserving the marinade in the bowl) over the hottest area of the coals. Braai for 4-5 minutes for rare, 5-7 minutes for medium-rare, or 7-8 minutes for medium. Flip and baste the steak with the reserved marinade every 2 minutes. Remove from the grid and rest for 5 minutes. Season and thinly slice.
STOVE-TOP OPTION
If you’re cooking on the stove-top, place a pan or griddle pan over medium-high heat with a drizzle of oil. When hot, fry the steak (reserving the marinade in the bowl) for 2-3 minutes per side or until browned all over and cooked to your preference. In the final 1-2 minutes, add the reserved marinade and baste the steak. Remove from the pan and rest for 5 minutes before slicing and seasoning. While the steak is resting, return the pan to a medium-high heat. When hot, add the garlic breads and brown for 5-8 minutes, flipping every 5 minutes.
YOU’RE SUCH A TRUFFLE MAKER!
In a salad bowl, combine the rinsed green leaves, the drained feta, the crispy onions, the halved baby tomatoes, the truffle vinaigrette (to taste), a drizzle of oil, and seasoning. Set aside.
LEKKER DINNER
Plate up the Ostrich slices. Sprinkle over the remaining parsley. Side with the dressed salad, the garlic bread, and any remaining lemon wedges. Cheers, Chef!
DON’T WAIT - MARINATE!
Pat the Ostrich dry with paper towel. In a bowl, combine 600ml of the beer, the rub, ½ the lemon zest, a drizzle of oil, and seasoning. Add the ostrich steak and toss until coated. Cover and set aside to marinate for at least 15 minutes.
NO LOAFING AROUND
In a small bowl, combine the grated garlic, ½ the chopped parsley, the remaining Lemon zest, a squeeze of lemon juice, seasoning, and 80ml of oil. Place the halved baguettes, cut-side down, on a chopping board and cut 4 horizontal incisions along the top of each baguette - don’t cut all the way through! Smear each incision with the garlic oil. If you’re using the Weber, wrap the bread in tinfoil.
WEBER BRAAI OPTION
Once the coals are ready on the Weber and your grid is cleaned down, place the wrapped garlic breads over a cooler area of the coals. Braai for 10-15 minutes until browned and heated through, turning every 5 minutes. Place the marinated Ostrich steak (reserving the marinade in the bowl) over the hottest area of the coals. Braai for 4-5 minutes for rare, 5-7 minutes for medium-rare, or 7-8 minutes for medium. Flip and baste the steak with the reserved marinade every 2 minutes. Remove from the grid and rest for 5 minutes. Season and thinly slice.
STOVE-TOP OPTION
If you’re cooking on the stove-top, place a pan or griddle pan over medium-high heat with a drizzle of oil. When hot, fry the steak (reserving the marinade in the bowl) for 2-3 minutes per side or until browned all over and cooked to your preference. In the final 1-2 minutes, add the reserved marinade and baste the steak. Remove from the pan and rest for 5 minutes before slicing and seasoning. While the steak is resting, return the pan to a medium-high heat. When hot, add the garlic breads and brown for 5-8 minutes, flipping every 5 minutes.
YOU’RE SUCH A TRUFFLE MAKER!
In a salad bowl, combine the rinsed green leaves, the drained feta, the crispy onions, the halved baby tomatoes, the truffle vinaigrette (to taste), a drizzle of oil, and seasoning. Set aside.
LEKKER DINNER
Plate up the Ostrich slices. Sprinkle over the remaining parsley. Side with the dressed salad, the garlic bread, and any remaining lemon wedges. Cheers, Chef!
Frequently Asked Questions
What is the preparation time for Weber’s Beer-marinated Ostrich?
The preparation time for Weber’s Beer-marinated Ostrich with a baby tomato and green leaf salad & a truffle vinaigrette is between 15 and 30 minutes.
What is the total time required to make Weber’s Beer-marinated Ostrich with a baby tomato and green leaf salad & a truffle vinaigrette?
The total time required to make Weber’s Beer-marinated Ostrich with a baby tomato and green leaf salad & a truffle vinaigrette is between 30 and 60 minutes.
How many servings does Weber’s Beer-marinated Ostrich provide?
4 servings
What are the main ingredients in Weber’s Beer-marinated Ostrich?
Baby Tomatoes, Crispy Onions, Danish-style Feta, Free-range Ostrich Steak, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Lemon, Lemons, NOMU Italian Rub, Non-alcoholic Beer, Ostrich, Sourdough Baguette, Sourdough Baguettes, Truffle Vinaigrette
What is the nutritional information of Weber’s Beer-marinated Ostrich?
Calories: 793, Carbs: 89 grams, Fat: grams, Protein: 58.3 grams, Sugar: 12.9 grams, Salt: 1799 grams
How do I prepare Weber’s Beer-marinated Ostrich?
DON’T WAIT - MARINATE!: Pat the ostrich dry with paper towel. In a bowl, combine 300ml of the beer, the rub, ½ the lemon zest, a drizzle of oil, and seasoning. Add the ostrich steak and toss until coated. Cover and set aside to marinate for at least 15 minutes. NO LOAFING AROUND: In a small bowl, combine the grated garlic, ½ the chopped parsley, the remaining lemon zest, a squeeze of lemon juice, seasoning, and 40ml of oil. Place the halved baguettes, cut-side down, on a chopping board and cut 4 horizontal incisions along the top of each baguette - don’t cut all the way through! Smear each incision with the garlic oil. If you’re using the Weber, wrap the bread in tinfoil. WEBER BRAAI OPTION: Once the coals are ready on the Weber and your grid is cleaned down, place the wrapped garlic breads over a cooler area of the coals. Braai for 10-15 minutes until browned and heated through, turning every 5 minutes. Place the marinated ostrich steak (reserving the marinade in the bowl) over the hottest area of the coals. Braai for 4-5 minutes for rare, 5-7 minutes for medium-rare, or 7-8 minutes for medium. Flip and baste the steak with the reserved marinade every 2 minutes. Remove from the grid and rest for 5 minutes. Season and thinly slice. STOVE-TOP OPTION: If you’re cooking on the stove-top, place a pan or griddle pan over medium-high heat with a drizzle of oil. When hot, fry the steak (reserving the marinade in the bowl) for 2-3 minutes per side or until browned all over and cooked to your preference. In the final 1-2 minutes, add the reserved marinade and baste the steak. Remove from the pan and rest for 5 minutes before slicing and seasoning. While the steak is resting, return the pan to a medium-high heat. When hot, add the garlic breads and brown for 5-8 minutes, flipping every 5 minutes. YOU’RE SUCH A TRUFFLE MAKER!: In a salad bowl, combine the rinsed green leaves, the drained feta, the crispy onions, the halved baby tomatoes, the truffle vinaigrette (to taste), a drizzle of oil, and seasoning. Set aside. LEKKER DINNER: Plate up the ostrich slices. Sprinkle over the remaining parsley. Side with the dressed salad, the garlic bread, and any remaining lemon wedges. Cheers, Chef!
What should be prepared from my kitchen to make Weber’s Beer-marinated Ostrich?
Baby Tomatoes, Crispy Onions, Danish-style Feta, Free-range Ostrich Steak, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Lemon, Lemons, NOMU Italian Rub, Non-alcoholic Beer, Ostrich, Sourdough Baguette, Sourdough Baguettes, Truffle Vinaigrette
How many calories does Weber’s Beer-marinated Ostrich have?
793 calories
How much fat content does Weber’s Beer-marinated Ostrich have?
grams
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