What are the main ingredients in Beer-marinated Ostrich?

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

What is the nutritional information of Beer-marinated Ostrich?

Calories: 753, Carbs: 93 grams, Fat: grams, Protein: 53.7 grams, Sugar: 16.4 grams, Salt: 1193 grams

How do I prepare Beer-marinated Ostrich?

DON’T WAIT - MARINATE!: Pat the ostrich dry with paper towel. In a bowl, combine 300ml of the beer, the NOMU 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 baguettes on a chopping board and cut 4 horizontal incisions along the top - don’t cut all the way through! Smear each incision with the garlic oil. SIZZLING STEAK & CRISPY GARLIC BREAD: 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) until browned, 2-3 minutes per side (for medium-rare). 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 medium-high heat. When hot, fry the garlic bread until browned and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. 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 olive 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 Beer-marinated Ostrich?

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

Beer-marinated Ostrich

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

Take your 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 recipe too! No excuses – you have to try it!

Beer-marinated Ostrich

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

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Crispy Onion Bits
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
Paper Towel
Tinfoil (optional)

Serves 1

DON’T WAIT - MARINATE!
Pat the ostrich dry with paper towel. In a bowl, combine 150ml of the beer, the NOMU 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 baguette on a chopping board and cut 4 horizontal incisions along the top - don’t cut all the way through! Smear each incision with the garlic oil.
SIZZLING STEAK & CRISPY GARLIC BREAD
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) until browned, 2-3 minutes per side (for medium-rare). 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 medium-high heat. When hot, fry the garlic bread until browned and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
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 olive 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 - 3g
Sourdough Baguette - 1
Green Leaves - 20g
Danish-style Feta - 30g
Crispy Onion Bits - 5ml
Baby Tomatoes - 80g
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 NOMU 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 baguettes on a chopping board and cut 4 horizontal incisions along the top - don’t cut all the way through! Smear each incision with the garlic oil.
SIZZLING STEAK & CRISPY GARLIC BREAD
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) until browned, 2-3 minutes per side (for medium-rare). 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 medium-high heat. When hot, fry the garlic bread until browned and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
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 olive 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 - 5g
Sourdough Baguettes - 2
Green Leaves - 40g
Danish-style Feta - 60g
Crispy Onion Bits - 10ml
Baby Tomatoes - 160g
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 NOMU 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 baguettes on a chopping board and cut 4 horizontal incisions along the top - don’t cut all the way through! Smear each incision with the garlic oil.
SIZZLING STEAK & CRISPY GARLIC BREAD
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) until browned, 2-3 minutes per side (for medium-rare). 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 medium-high heat. When hot, fry the garlic bread until browned and crispy, 4-5 minutes ((shifting occasionally). Remove from the pan and drain on paper towel.
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 olive 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 - 8g
Sourdough Baguettes - 3
Green Leaves - 60g
Danish-style Feta - 90g
Crispy Onion Bits - 15ml
Baby Tomatoes - 240g
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 NOMU 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 baguettes on a chopping board and cut 4 horizontal incisions along the top - don’t cut all the way through! Smear each incision with the garlic oil.
SIZZLING STEAK & CRISPY GARLIC BREAD
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) until browned, 2-3 minutes per side (for medium-rare). 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 medium-high heat. When hot, fry the garlic bread until browned and crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
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 olive 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!