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Zwei aufgeschnittene Straußensteaks vom Grill auf einem Holzbrett mit bunter Mango-Salsa, daneben ein breites Rotweinglas mit tiefrotem Bordeaux-Blend, Holzkohlegrill im unscharfen Hintergrund

Grilled ostrich steak with mango salsa

Wine from South Africa meets the continent’s finest meat: tender ostrich steak grilled over charcoal, served with a fruity and spicy mango salsa and the Accordance Bordeaux blend from Mischa Estate in Wellington. Dark, intense, unforgettable.
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Prep Time 15 minutes
Cook Time 10 minutes
Curing time 30 minutes
Total Time 55 minutes
Course BBQ, Festive meal
Cuisine BBQ, International, South African
Servings 2 people
Calories 420 kcal

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

Calories: 420kcalCarbohydrates: 46gProtein: 22gFat: 14g
Keyword Bordeaux Blend, Grilled Ostrich Steak, Mango Salsa, Mischa Estate, ostrich meat, South African BBQ, Wellington, Western Cape, Wine from South Africa
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