- 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
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.
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.