Ostrich is a popular meat in certain parts of the world, like South Africa, and has become more readily available in the U.S. due to American ostrich farms. Ostrich meat is a lean alternative to beef, and many liken the taste to filet mignon. Although it comes from a bird, uncooked it is dark red color, a little darker than beef. However, it is not as robust in flavor as many cuts of beef. Therefore, it’s best to season the ostrich steak well before cooking.
This recipe makes an ostrich steak that is very similar in flavor and texture to that of a grilled beef steak, thanks to the Worcestershire sauce, garlic, and coarse ground black pepper. The meat is coated in the seasonings and left to marinate for 2 hours before hitting the grill. Serve as you would any type of steak, with your choice of potato and even creamed spinach on the side.
how to make it
- Gather the ingredients.
- Combine the Worcestershire sauce, minced garlic, salt, olive oil, onion powder, and black pepper in a bowl.
- Place the ostrich steaks on a plate and rub the seasoning mixture onto both sides of the steaks.
- Cover with plastic wrap and place in the refrigerator for 2 hours.
- Preheat the grill to medium-high heat. Remove the steaks from the refrigerator and let them sit at room temperature (covered) for 15 minutes as the grill is heating up.
- Once the grill has heated, oil the grill grates well.
- Place the steaks on the grill and cook for 5 to 6 minutes per side, depending on thickness, or until the internal temperature reaches at least 150 F.
- Remove the meat from the grill and let it rest for 5 to 7 minutes.
- Serve and enjoy.