OSTRICH STEAK STARTER

Ingredients:

3 KLEIN KAROO Ostrich Steaks (±100 g each, 20 – 25 mm thick) 2 tablespoons olive oil sea salt and coarsely ground black pepper

Method: Season both sides of the steak with salt and pepper. Place in refrigerator for 1 hour. Remove from fridge; allow to sit at room temperature for another hour before cooking.

Heat the olive oil over high heat until it starts to smoke. 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 with monkey gland sauce.

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