OSTRICH STEAK STARTER WITH MONKEY GLAND SAUCE (serves 6)

Ingredients:

  • 500g KLEIN KAROO OSTRICH STEAK MEDALLIONS
  • 2 tablespoons olive oil
  • sea salt and coarsely ground black pepper

Method:

Season both sides of steak medallions lightly with salt and pepper. Place in refrigerator for 1h. Remove from fridge; keep at room temperature for another hour before cooking. Heat the olive oil over high heat until it starts to smoke or steak can be cooked on the grill. 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.

MONKEY GLAND SAUCE

Ingredients:

  • 2 tablespoons oil
  • 1 large onion, diced
  • 2 cloves garlic, finely crushed
  • ½ cup water
  • 410 g 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:

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