Ostrich Steak Starter with Monkey Gland Sauce

Difficulty:
Cost:
42 minutes cooking time
2 hours preparation time

Description

Ingredients

Serves 4
  • 500 g Klein Karoo Ostrich Steak Meddalions
  • 2 tablespoons Olive Oil
  • Sea Salt and coarsely ground Black Pepper

Directions

Method:

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

 

MONKEY GLAND SAUCE

Ingredients:

  • 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

Method:

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

 

Recipe:  Tersia de Wet