Beetroot and ostrich salad

Recipe from: 11 November 2010

Ingredients 8
Servings 1
Minutes 10 mins


Serving Change
  • 200
    ostrich fillet (also referred to as steak hereafter)
  • 250
    Woolies beetroot salad (the chunks, not the grated stuff)
  • 2
    leafy greens
  • 2
    green beans
  • 1
    olive oil
  • 1
  • Maldon salt and fresh black pepper
  • Balsamic vinegar and extra olive oil (optional)


10 mins
Steam your green beans in the microwave for about 5 minutes. Heat your pan until it’s smoking hot. Rub the olive oil over the ostrich fillet. It would be easier if you had 2 x 100g pieces.

Once the pan is smoking, put in the ostrich. Fry on each side for about 2-3 minutes. Remember ostrich has very little fat so it dries out very quickly. Rather take it off when it’s too rare and put it back than serve “Beetroot and Rubber Salad”.

Once your steak is cooked to your liking, let it rest on a plate for a few minutes.

Place the salad leaves and green beans on the plate. Add beetroot. Slice steak into thin strips and douse in fresh lemon juice, salt and pepper. Be liberal. You deserve it – you are having SALAD after all. That’s got to count for something.

Divide the steak strips between the plates. Grate some lemon zest over the pretty plate. Serve with olive oil and balsamic on the side.

Reprinted with the permission of Brightside. To visit Brightsides blog click here.


Read more on: sauté  |  microwave


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