A love for salt and vinegar chips matured into a passion for fresh crispy bread dipped into olive oil swirled with balsamic vinegar. This flavour combination works, over salad, on bread, and as this recipe proves, on steak. The simplicity of the ingredients really allows the flavours to stand out and their essence to be enjoyed.
It’s also a perfect way to ‘zhoosh’ up an ordinary steak while keeping it healthy, delicious and fresh. The best part is that you probably have most of the ingredients in the kitchen already.
500 g ostrich fillet
Rock salt, black pepper, fresh rosemary and yellow mustard seeds
Fresh wild rocket
120 ml good quality extra virgin olive oil
80 ml good quality balsamic vinegar
Fresh asparagus spears, dry ends broken off and peeled the last 3 rd of the way.
350 g baby potatoes
20 ml garlic butter
Chopped fresh parsley OR just buy a bag of woolworths garlic and herb baby potatoes!
Parmesan/grana padano, to serve.
Rub the meat with a some of the olive oil and coat generously with salt, pepper, rosemary and mustard seeds. Let it sit for an hour or so.
Boil or microwave the baby potatoes and toss with garlic butter and parsley.
Steam until the asparagus are bright green and tender, but still somewhat crisp, about 6 to 8 minutes for thick asparagus and 3 to 5 minutes for thin asparagus. Remove from the steamer and season with salt and pepper.. Heat a little more olive oil in a pan or griddle pan. Grill the steaks 3 minutes a side for a rare steak ( or longer according to your preference, but as ostrich easily becomes dry, I strongly recommend not overcooking). Rest the meat for 5 minutes and slice into medallions. Arrange on a plate and drizzle with lots of olive oil and balsamic. Top with asparagus, wild rocket and shavings of grana padano. Serve with the baby potatoes.
1.Replace the asparagus with some oven roasted cherry tomatoes.
2.If the quality your balsamic vinegar is average, make a balsamic and honey reduction by simmering the vinegar with 2 tsp honey till reduced by a third (about 5 -8 minutes) Take the pan off the heat and whisk in the 3 tbsp salted butter, cut into 3-4 chunks. Stir the mixture until the butter is melted and the sauce is glossy.