Cape Karoo International

Cape Karoo Shop

Cape Karoo Leather

Cape Karoo Feathers

Ostrich prime steak with balsamic jus

12 minutes cooking time

DESCRIPTION

INGREDIENTS

Serves 4 – 5

500 g Klein Karoo Ostrich Whole Fillet
15 ml olive oil

Method:

Baste the meat with olive oil.
Heat a grill pan until very hot.
If braaiing, the coals should be very hot.
Place the steak in the pan or on the grid and seal both sides.
Once the meat is sealed, sprinkle with seasoning.
Turn meat twice on each side until done as preferred.
Remove from heat.
Baste again with a little olive oil.
Cover and leave to rest for 5 minutes before serving.

Cooking times:

Stovetop/braai:

Rare: 8 minutes
Medium:12 minutes

Oven:

Rare: 15 minutes
Medium:20 minutes

BALSAMIC JUS

Ingredients:

250 ml balsamic vinegar
70 g brown sugar
4 rosemary sprigs
3 garlic cloves, crushed *
50 g butter

Method:

Place balsamic vinegar, sugar, rosemary, and garlic in a medium-sized saucepan over medium heat and bring to the boil.
Reduce heat and cook for 5 minutes or until reduced by two thirds. Add butter and stir to combine. Serve with ostrich steak.

Recipe: Tersia de Wet

celeste