Description
Jamie Oliver’s succulent ostrich steak delivers bold South African flavors through tender meat paired with zesty chimichurri sauce. Marinated and grilled to perfection, this adventurous dish promises a memorable culinary experience you won’t soon forget.
Ingredients
Scale
- 4 ostrich steaks (150–200 g / 5.3–7.1 oz)
- 250 g (8.8 oz) mushrooms
- 200 ml (6.8 fl oz) good quality red wine
- 100 ml (3.4 fl oz) beef stock
- 1 medium white onion, grated
- 2 garlic cloves, grated
- 1 sprig of thyme
- 1 tbsp butter
- 2 tbsps double cream
- salt, to taste
- pepper, to taste
Instructions
- Skillet Preparation: Heat a spacious skillet over medium flame, melting butter until it shimmers across the cooking surface.
- Steak Searing: Carefully position ostrich steaks in the heated pan, creating a golden crust by cooking each side for 2 minutes until reaching 63°C (145°F) internal temperature.
- Meat Resting: Transfer steaks to a separate plate, allowing juices to redistribute while maintaining warmth.
- Aromatics Development: Reintroduce skillet to heat, adding butter, then sauté finely chopped onions and minced garlic until translucent and golden.
- Liquid Infusion: Deglaze the pan by incorporating wine, beef stock, and fresh thyme, creating a fragrant liquid base for the sauce.
- Sauce Reduction: Simmer the mixture, concentrating flavors and reducing volume by half to develop a glossy, refined texture.
- Mushroom Integration: Introduce sliced mushrooms, briefly cooking to enhance their earthy character and tender consistency.
- Cream Finalization: Gently stir in heavy cream, blending ingredients to create a smooth, velvety sauce, then season with salt and freshly ground black pepper.
- Plating: Remove skillet from heat, generously ladling the luxurious sauce over the rested ostrich steaks and serving immediately.
Notes
- Monitor Temperature Carefully: Ostrich meat cooks quickly and can dry out fast, so use a meat thermometer to ensure precise 63°C (145°F) internal temperature for optimal tenderness.
- Rest Meat Strategically: Allow steaks to rest for 5-7 minutes after cooking to help juices redistribute, preventing moisture loss and maintaining a succulent texture.
- Butter Matters: Use high-quality, unsalted butter for better flavor control and a more refined sauce consistency during the cooking process.
- Handle Delicately: Ostrich is a lean protein requiring gentle handling and minimal cooking time to prevent toughening, so avoid overcrowding the skillet and flip only once during preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: uk
Nutrition
- Serving Size: 4
- Calories: 410
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 47 g
- Cholesterol: 110 mg