Smoky ostrich fillet with tomato and garlic bread

Ingredients

• 2 (about 500g each) ostrich fillet steaks 
• Salt and milled pepper 
• Pinch of ground cloves  
• 1 tsp (5ml) each ground cumin and coriander
• 2 Tbsp (30ml) smoked paprika 
• 1 Tbsp (15ml) olive oil + extra for drizzling 
• 1 Tbsp (15ml) Worcestershire sauce  
• 6 sprigs fresh thyme, leaves picked + extra for serving 
• Origanum, leaves pickled + extra for serving 
• 4-5 tomatoes 
• 1 homemade garlic bread, braaied 
• Grilled padrón peppers (optional) 

Method

1. Season fillet steaks well. 
2. Combine spices, oil, Worcestershire sauce and herbs, and coat steaks in mixture. 
3. Cover and marinate for 20-30 minutes, letting fillets come up to room temperature. 
4. Prepare hot coals – you should be able to hold your palm just above the grid for 5 seconds. 
5. Sear steaks for 5-6 minutes a side, turning 90 degrees every 2 minutes. 
6. Set aside to rest for 10 minutes then slice thinly. 
7. Grate tomatoes in a bowl (slice off a little edge to expose flesh and use the rough edge of a box grater). Discard skin. 
8. Season tomato pulp and drizzle with olive oil. 
9. Place on a platter with steak slices, garlic bread and herbs. 
10. To serve, have guests dollop tomato and steak on bread. 

GOOD IDEA:

Serving ostrich steak on it’s own? Combine ⅓ cup (80g) room temperature butter with 1 Tbsp (15ml) smoked paprika and some chopped thyme. Serve flavoured butter dolloped over hot steak for a creamy finish.

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