How to make
For a long time I've been wanting to try these ostrich steaks and have been choosing a suitable day. Yesterday was a good day for our family and it called for this tasty meal.
First, the kiwano sauce is prepared. In a deep blender, mix the inside of the kiwano /cut in half and scooped out with a spoon, having previously set aside slices for decoration/, the garlic, the juice of the lemons and tangerines, the mustard, the olive oil, the black pepper and a little salt. Everything is blended with a blender.
For the ostrich steaks, make the marinade from the glass of wine, a pinch of nutmeg, a pinch of coriander and the balsamic vinegar.
Ostrich meat takes on flavors very quickly and is delicate in itself. So don't overdo it with spices and don't marinate it for a long time. Place the steaks in a dish and cover them with the marinade for 15-20 minutes.
Wash the carrots and zucchini and cut them in a shape suitable for grilling. They are grilled, salted and covered in a bowl.
Drain the meat on kitchen paper. The marinade is not thrown away.
Heat up the grill. Do not choose an appliance where the juices will leak out and you will lose them. This is the best way to cook the ostrich meat.
Now....grilling is easy, but precision is required. The grill must be hot. You need to be next to it, put a kitchen timer next to you, if you want use a stopwatch and arrange half of the steaks. One, so that the temperature of the dish does not drop, and so that you can work with ostrich meat quickly.
1 minute is timed. They are flipped over. Work with tongs, DO NOT prick them - their juice will run out. It is timed again for 1 minute. They are flipped again, the heat of the grill is reduced to medium and 3 minutes are timed for that side. For the other - another 3 minutes. I cooked my steaks to medium well. The finished steaks are lightly salted and wrapped in household aluminum foil for 10 minutes to rest.
Pour the marinade over the meat juices in the grill. Reduce /thicken/ the mixture on low heat for 5 minutes, add the kiwano sauce, stir and remove from the heat. Strain through a wide strainer. Leave to cool and add the cream. Mix until homogeneous.
This sauce took longer than the vegetables and the grilled marinated ostrich steak combined, but it's very fresh.
And the biggest surprise came, when the power went out...for two hours, just as I was assembling the portions! The pictures were taken in field conditions, under the mysterious light of the single lamp connected to the generator.
Very soulful atmosphere. But with loved ones everything is pleasant!