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Ostrich steaks with grapefruit-and-cucumber salad

By Hannah Lewry
6
Easy
5 minutes
10 minutes

Ingredients

  • 6 x 120 g ostrich steaks
  • 1 T olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 1 cucumber, cut into chunks
  • 2 grapefruit, segmented
  • 1 red onion, sliced
  • 2 chillies, sliced
  • a handful mint, chopped
  • Olive oil, for drizzling
  • Red wine vinegar, for drizzling

Method

1. Season ostrich steaks with olive oil, sea salt and black pepper. Pan-fry over a high heat for 2 minutes on each side, or until cooked to your liking. Remove from the pan.

2. Cut cucumber into chunks, toss with segmented grapefruit, sliced red onion, sliced chillies and a handful chopped mint. Drizzle with olive oil and red wine vinegar and season to taste.

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