Main Meals

Zaatar-Spiced Ostrich Steaks with Tahini Sauce

4
Easy
15 minutes
15 minutes
Wine/Spirit Pairing
Eagle's Nest Shiraz

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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

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.

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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