Marinated Ostrich Steak Recipes

THE BEST STEAK MARINADE

We use this marinade for rib steaks, but can be used for almost any cut of beef.

Provided by SweetCravings

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 7

The Best Steak Marinade image

Steps:

Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g

Ingredients

¼ cup olive oil
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1 pinch salt and pepper to taste

SIZZLING STEAK WITH SHALLOT MARINADE

This delicious marinade adds a sweet, fragrant piquancy to the traditional dish

Provided by Mary Cadogan

Categories Dinner, Lunch, Main course

Time 18m

Number Of Ingredients 4

Sizzling steak with shallot marinade image

Steps:

Put the steak in a shallow dish and sprinkle with the shallots, vinegar, oil, sea salt and ground black pepper. Rub over the meat with your hands. Leave for at least a hour, or overnight in the fridge.
Heat a griddle pan or barbecue. Cook the steaks for 3-4 mins on each side until well browned. Transfer to a board, cover with foil and rest for 5 mins.
Serve thinly sliced with new potatoes and salad, or in tortillas, with lettuce, avocado and soured cream.

Nutrition Facts : Calories 366 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 53 grams protein, Sodium 0.3 milligram of sodium

Ingredients

750g slice rump steak , about 3-4cm thick
3 shallots , very finely chopped
4 tbsp red wine vinegar
2 tbsp olive oil , or rosemary, or basil oil

HERB MARINATED OSTRICH

Ostrich has been eaten in Australia for years, but is starting to become more readily available in the U.S.

Provided by Outta Here

Categories Poultry

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 7

Herb Marinated Ostrich image

Steps:

Combine marinade ingredients in plastic bag; add meat, turning to coat. Close bag securely and marinate in refrigerator one hour, turning occasionally.
Preheat oven broiler.
Remove meat from marinade; discard marinade.
Place meat on rack in broiler pan so that surface of meat is three to four inches from heat. Broil 12 to 16 minutes per side for medium-rare to medium doneness.
Carve into slices and serve.

Nutrition Facts : Calories 217.7, Fat 10.1, SaturatedFat 2.3, Cholesterol 85, Sodium 97.4, Carbohydrate 4.6, Fiber 0.2, Sugar 3.2, Protein 24.9

Ingredients

1 lb ostrich steak (approximately 1-1/2 inches thick)
1/3 cup balsamic vinegar
1/8 cup olive oil
1 tablespoon garlic, peeled and finely chopped
1/2 tablespoon fresh rosemary, chopped
1/2 tablespoon fresh thyme leave
1/2 teaspoon fresh ground black pepper

OSTRICH STEAKS WITH CALVADOS SAUCE

Ostrich and venison are the two meats with the lowest fat contents. Try this for a simple change. Gentle cooking is best (cooking too fast will turn the steaks leathery), and we aim for rare or medium. I like mine rare, and turn when the outside begins (just) to caramelise. A definite hit with my guests every time I do it. If you can get Creme Fraiche then fine, but try to avoid any CF that is labeled 'light'. This curdles when heated. You can thicken the sauce if you like by using less stock. Serve with rice or potatoes and some tasty vegetables.

Provided by Swiss Phil

Categories Everyday Cooking

Time 15m

Yield 4

Number Of Ingredients 6

Ostrich Steaks with Calvados Sauce image

Steps:

Heat the butter in a skillet over medium-high heat. Cook the ostrich steaks in the hot butter until the outside is just about to be crisp, shown by darkening patches as with a beef steak, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for rare. Remove the ostrich steaks from the pan, and keep warm.
Pour the beef stock into the skillet, and bring to a boil over high heat. Boil for a few minutes until slightly reduced, then lower the heat to medium-low, and stir in the creme fraiche. Cook and stir 2 minutes, then pour in the Calvados, and season to taste with salt and pepper. Season each ostrich steak with pepper to taste. Spoon the sauce over the steaks to serve.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 2.1 g, Cholesterol 147 mg, Fat 17.7 g, Fiber 0.1 g, Protein 32.1 g, SaturatedFat 10 g, Sodium 124.2 mg, Sugar 2 g

Ingredients

2 tablespoons clarified butter
4 (5 ounce) ostrich steaks
½ cup beef stock
⅓ cup creme fraiche
¼ cup Calvados (apple brandy)
salt and ground black pepper to taste

More about "marinated ostrich steak recipes"

OSTRICH STEAKS WITH SPICY MARINADE AND CITRUS SAUCE

Web Sep 7, 2020 2 ounces salted butter 2 large oranges peeled, segmented, and with the pale pithy bits removed 4 tablespoons fresh orange juice 3 …
From pepperscale.com
4.6/5 (5)
Total Time 45 mins
Category Meal
Calories 537 per serving

Empty the meat and its juices into a bowl and add all the marinade ingredients. Give the lot a good stir, so the ostrich gets well coated in the marinade. Set aside for about 30 minutes while you make the orange and ginger sauce.
Melt the butter on medium-high heat in a saucepan. When it foams, add the orange segments, salt, and cinnamon. You’re looking to get a bit of color onto the outsides of the segments, so cook for about five minutes, turning them a few times. They will soften but be gentle in their turning so they don’t lose their shape.
Quickly arrange the ostrich in a single layer on a grid over evenly spread hot coals. Leave well alone for three sizzling minutes – don’t fiddle with it. (You’ll see the ostrich starting to constrict a little and form into plump pillow shapes. That’s excellent.) Now turn the ostrich and, again, leave well alone for another three minutes. Cooked!

Marinated Ostrich Steak Recipes

THE BEST STEAK MARINADE

We use this marinade for rib steaks, but can be used for almost any cut of beef.

SIZZLING STEAK WITH SHALLOT MARINADE

This delicious marinade adds a sweet, fragrant piquancy to the traditional dish

HERB MARINATED OSTRICH

Ostrich has been eaten in Australia for years, but is starting to become more readily available in the U.S.

OSTRICH STEAKS WITH CALVADOS SAUCE

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