BBQ, Cabernet Franc, Cabernet Sauvignon, Merlot, Mischa Estate, Red wines, Wellington, Wine and Food, Wines from South Africa
Grilled ostrich steak with mango salsa
May
South Africa’s finest meat meets South Africa’s finest Bordeaux
Ostrich meat is the best-kept secret of South African cuisine. Dark red like beef, leaner than chicken breast, with a deep, slightly nutty flavor that forms a crust on the grill that’s almost impossible to describe—you simply have to taste it. Pair it with a mango salsa that combines sweetness, heat, and acidity, and a Bordeaux blend from Wellington that makes it clear from the very first sip where it belongs: alongside red meat, alongside fruit, alongside an evening that should never end. The Mischa Estate Accordance 2020 is not an accompaniment—it is an equal partner.
Ideal wine pairing: Mischa Estate Accordance (Wellington, Western Cape, South Africa)
Mischa Estate is located in Wellington, one of the oldest wine-growing regions in the Western Cape—nestled in a valley with granite and sandstone soils that store heat during the day and are swept by cool mountain breezes at night. The Accordance is the estate’s signature Bordeaux blend: Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot, combined into a wine whose name says it all—everything comes together, nothing clashes. The 2020 vintage shows what is possible when all four grape varieties give their best: cassis and plum provide the fruit, tobacco and dark chocolate add depth, and cloves lend intensity.
In the glass, it displays a deep, luminous ruby red with a dark, inviting rim. The bouquet opens with rich aromas of currant and plum—juicy, inviting fruit followed by more decadent secondary notes: tobacco, a hint of dark chocolate, and cloves. The complexity of this bouquet is remarkable. On the palate, a seamless evolution: prominent yet pleasant tannins that caress the palate, build toward the center, and gently fade into a long, fruit-filled finish. Plum and cloves accompany the wine from start to finish. This wine pairs well with ostrich steak for one simple reason: the lean, intense meat needs tannic structure without being overwhelmed—and the mango salsa picks up on the wine’s dark fruit notes without competing with them.
The recipe:
Grilled ostrich steak with mango salsa
Equipment
- 1 Holzkohlegrill oder Gasgrill (alternativ: sehr heiße Grillpfanne)
- 1 Grillzange
- 1 Fleischthermometer
- 1 Schneidebrett und scharfes Messer
- 1 Schüssel für die Mango-Salsa
Ingredients
FOR THE OSTRICH STEAKS:
- 2 Ostrich steaks about 200 g each, loin or top round
- 2 Tablespoon of olive oil
- 1 garlic clove finely grated
- 1 tsp black pepper coarsely ground
- 1 tsp sea salt coarse
- ½ tsp smoked paprika
FOR THE MANGO SALSA:
- 1 ripe mango finely diced
- ½ red onion finely diced
- 1 red chili pepper seeded, finely chopped
- 1 lime Juice and zest
- 2 tbsp fresh cilantro coarsely chopped
- 1 Tablespoon of olive oil
- Salt A pinch of sugar
Instructions
FOR THE MANGO SALSA:
- Combine the diced mango, red onion, chili, and cilantro in a bowl. Season to taste with lime juice, lime zest, olive oil, a pinch of salt, and sugar. The salsa should taste fresh and vibrant—sweet, tangy, and spicy. Let it sit for at least 15 minutes to allow the flavors to meld.
FOR THE OSTRICH STEAKS:
- Rub the steaks with olive oil, garlic, pepper, salt, and smoked paprika. Let them marinate at room temperature for 30 minutes—not in the refrigerator. Important: Never put cold ostrich meat on the grill.
GRILLING:
- Preheat the grill to the highest setting—ostrich meat requires extreme heat and a very short cooking time. Grill the steaks over direct heat for 2–3 minutes per side. Internal temperature: 55–58 °C for medium-rare—this is the only correct doneness. Above 60 °C, the meat will become dry. Be sure to let it rest for 3–4 minutes.
SERVE:
- Slice the steaks diagonally across the grain and arrange them on two plates. Spoon a generous amount of mango salsa alongside them and a little on top. Serve immediately—pour the Accordance at 17–18 °C; open it one hour before drinking.
SIDE DISHES:
- Grilled sweet potato wedges with sea salt
- Green leaf lettuce with lemon vinaigrette
Nutrition
