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
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
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Beer-marinated Ostrich?
The preparation time for 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 Beer-marinated Ostrich with a baby tomato and green leaf salad & a truffle vinaigrette?
The total time required to make Beer-marinated Ostrich with a baby tomato and green leaf salad & a truffle vinaigrette is between 30 and 45 minutes.
How many servings does Beer-marinated Ostrich provide?
4 servings
What are the main ingredients in Beer-marinated Ostrich?
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
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?
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
How many calories does Beer-marinated Ostrich have?
753 calories
How much fat content does Beer-marinated Ostrich have?
grams
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