What are the main ingredients in Weber’s Beer-marinated Ostrich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil (for Weber), Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil (for Weber), Paper Towel

Weber’s Beer-marinated Ostrich

Name: Weber’s Beer-marinated Ostrich
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Tinfoil (for Weber); Paper Towel

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

with a baby tomato and green leaf salad & a truffle vinaigrette

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Free-range Ostrich Steak - 160g
Non-alcoholic Beer - 1 bottle
NOMU Italian Rub - 10ml
Lemon - 1
Garlic Clove - 1
Fresh Parsley - 4g
Sourdough Baguette - 1
Green Leaves - 20g
Danish-style Feta - 40g
Crispy Onions - 5ml
Baby Tomatoes - 100g
Truffle Vinaigrette - 15ml

Download the Recipe

Serves 2

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!

Free-range Ostrich Steak - 320g
Non-alcoholic Beer - 1 bottle
NOMU Italian Rub - 20ml
Lemon - 1
Garlic Cloves - 2
Fresh Parsley - 8g
Sourdough Baguettes - 2
Green Leaves - 40g
Danish-style Feta - 80g
Crispy Onions - 10ml
Baby Tomatoes - 200g
Truffle Vinaigrette - 30ml

Download the Recipe

Serves 3

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!

Free-range Ostrich Steak - 480g
Non-alcoholic Beer - 2 bottles
NOMU Italian Rub - 30ml
Lemons - 2
Garlic Cloves - 3
Fresh Parsley - 12g
Sourdough Baguettes - 3
Green Leaves - 60g
Danish-style Feta - 120g
Crispy Onions - 15ml
Baby Tomatoes - 300g
Truffle Vinaigrette - 45ml

Download the Recipe

Serves 4

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!