Ostrich Steak with 4 Herb Chimichurri


  • 500g Ostrich steak
  • 1 teaspoon minced garlic
  • 1 teaspoon freshly chopped coriander/cilantro leaves
  • 2 tablespoons olive oil
  • 3 tablespoons lime vodka or tequila
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon salt
  • 1 teaspoon freshly cracked black pepper

Chimmichurri sauce:

  • 4 tablespoons freshly chopped coriander/cilantro leaves
  • 4 tablespoons freshly chopped flat leaf parsley leaves
  • 2 tablespoon freshly chopped basil leaves
  • 2 tablespoons freshly chopped oregano leaves
  • 4 tablespoons minced white onion
  • 4 tablespoons diced red bell pepper
  • 2 tablespoons minced garlic
  • 1 ½ teaspoons salt
  • 1 tablespoon freshly cracked black pepper
  • 1 teaspoon ground cumin
  • 4 tablespoons red wine vinegar
  • 2 tablespoon jalapeno chilli or dried Pasilla chili pepper
  • 3 tablespoons extra virgin olive oil


Marinading the steak

  1. Combine all ingredients including the steak and place in a Ziploc bag. Keep in the refrigerator while you make the chimichurri sauce

Chimichurri sauce

  1. Mix all ingredients lightly in a food processor until a coarse sauce is formed, set aside
Cooking and serving
  • Heat grill or pan to high heat, cook ostrich steak to medium-rare, let sit for 5 to 10 minutes
  • Cut 1/4 inch pieces and top with chimichuri sauce

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