Thursday 23 November 2017

Thai-spiced Ostrich Fillet Steak with Mango Salad

Thai Spiced Ostrich Fillet Steak with Mango Salad
Thai Spiced Ostrich Fillet Steak with Mango Salad

Rozanne Stevens

Serves 6


* 4 thick ostrich fillet steaks (or beef fillet)


* 3 cloves of garlic, crushed

* 3 tbsp hoisin sauce

* 2 tbsp fish sauce

* 1 1/2 tbsp paprika

* 1 tbsp soy sauce

* 1 tbsp sunflower oil

* 2 tsp dried oregano

* 1 tsp ground thyme

* 1 tsp cayenne pepper

* 1/2 tsp ground black pepper

* 1/2 tsp ground white pepper


* 2 mangoes, sliced into long strips

* 1 red onion, thinly sliced into half moons

* 250g cherry tomatoes, halved

* 150g baby salad leaves

* 100g micro salad leaves/mixed sprouts, plus extra to garnish

* 2 tbsp chopped fresh coriander, plus extra to garnish


* 2 cloves garlic, crushed

* 1 red chilli, finely sliced, plus extra to garnish

* juice of 1 lime

* 1 tbsp soy sauce

* 1 tbsp fish sauce

* 1 tsp palm sugar or caster sugar

* 1 tsp rice wine vinegar

* pinch of white pepper


* Mix all the marinade ingredients together. Keep aside two tablespoons of marinade to baste with.

* Coat the ostrich fillets in the marinade, cover and marinade for 1–4 hours.

* Place the steaks on a hot barbecue and seal for three minutes a side. This will give you a rare to medium-rare steak, depending on its thickness. Baste it well. If you prefer your steak medium to well done, move it to a cooler part of the barbecue and cook through. This recipe works best with a medium-rare steak.

* Remove the steak from the barbecue when it's cooked to your liking. Loosely cover with foil on a warm plate and allow to rest for five minutes.

* Divide the salad ingredients between four plates and arrange artistically. Slice the steak and scatter it over the salad.

* Mix all the dressing ingredients together and drizzle over the salad. Garnish with extra sprouts, chillies and coriander.

Ish Factor

Fish sauce (nam pla) is the salt of South-East Asia and is an essential Pantry Pal for this sort of food. Even though it's made from fermented fish and salt, the fishiness disappears once it's mixed with lime juice – I promise!

Used in every Thai curry, sauce and salad dressing, it is vital to balance flavours and get that authentic taste. Once opened, store it in the fridge.

Health & Living

Promoted Links

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Promoted Links

Editors Choice

Also in Life