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Ostrich Steak Starter With Monkey Gland Sauce

Ostrich steak starter with monkey gland sauce

42 minutes cooking time   |   2 hours preparation time

Serves 6


  •  500 g Klein Karoo Ostrich Steak Meddalions
  •  2 tablespoons olive oil
  •  Sea Salt and coarsely ground black pepper


  • Season both sides of steak medallions lightly with salt and pepper.
  • Place in refrigerator for 1 hour.
  • Remove from fridge;  keep at room temperature for another hour before cooking.
  • Heat the olive oil over high heat until it starts to smoke.
  • Pat steaks dry and brown for 3-7 minutes, depending on how you like it done.
  • Remove the steaks and transfer to a platter.
  • Cut into thin slices and serve immediately.
  • Serve with monkey gland sauce or a sauce of your choice.


  • 2 tablespoons oil
  • 1 large onion, diced*
  • 2 cloves garlic, finely crushed*
  • ½ cup-water
  • 410g can whole peeled tomatoes
  • 1 cup tomato sauce
  • ½ cup Worcestershire sauce*
  • ¾ cup fruit chutney
  • ¼ cup brown sugar
  • 2 tablespoons vinegar
  • 1 teaspoon Tabasco sauce


  • Heat oil in grill pan or heavy-based pot and sauté onions and garlic until soft.
  • Add remaining ingredients and simmer for 30 minutes.

Recipe: Tersia de Wet

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