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  • 2 T olive oil
  • 2 cloves garlic, smashed
  • 500 g ostrich-fillet steaks
  • Sea salt and freshly ground black pepper
  • 1 x 400 g can Italian chopped tomatoes
  • A few sprigs of oregano, chopped
  • ¼ cup dry red wine
  • A pinch of sugar
  • Mashed gem squash, to serve

Gently heat the oil and garlic in a wide pan. Remove once the garlic is browned. Add the steaks and brown on both sides. Remove, season and set aside. Add the tomato, oregano, wine, sugar and extra seasoning to the pan. Simmer over a medium heat, uncovered, for about 10 minutes or until reduced but chunky. Add the steaks and any juices. Turn the steaks in the sauce.
Simmer for a few minutes, until heated through but still rare. Check seasoning. Serve with mashed gem squash.
Variations: Try using other steaks, beef or fish; serve with crusty bread to dip into the sauce; vary the sauce by adding chopped anchovies, olives or capers; slice the steaks before heating in the sauce, then toss with hot pasta; top each steak with a slice of mozzarella, a sprinkling of oregano and a drizzle of olive oil. Slide under a hot grill to melt the cheese. Serve with polenta.
Per serving: 791.2kJ, 23.9g protein, 9.9g fat, 0.2g carbs

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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