Ingredients

Method

• 500 g ostrich steaks
• 2–3 T olive oil
• sea salt and freshly ground black pepper, to taste
• 1 T za’atar
• brown basmati rice, for serving
• chopped tomato, for serving (optional)
• chopped cucumber, for serving (optional)
• chopped rocket, for serving (optional)
• 1/3 cup tahini
• 1 lemon, juiced
• 1 clove garlic, crushed

Method

Ingredients

Preheat the oven to 180°C. Pat the steaks dry using kitchen paper. Moisten with 1–2 T olive oil and season. Sear in a hot pan.

Mix the za’atar with 1 T olive oil. Spread over the browned steaks. Bake in the oven for 5 minutes until just cooked and still rare. Allow to rest for a few minutes.

Spoon over the pan juices and serve with the tahini sauce, rice and tomato, cucumber and rocket. For the tahini sauce, mix: tahini, lemon, garlic, sea salt and freshly ground black pepper.

For the tahini sauce, mix: tahini, lemon, garlic, sea salt and freshly ground pepper.