Smoked Ostrich Steaks

Smoked Ostrich Steaks
Staff Writer
Smoked Ostrich Steaks

Anna Maria de Freitas

Smoked Ostrich Steaks

A simple marinade keeps these ostrich steaks moist and tender as they cook. Ostrich is a lean source of protein that is closer in flavor and appearance to red meat than poultry. Try serving these as an alternative to beef steaks for an interesting and easy main dish.

Click here to see Best Ostrich Recipes.

Ingredients

  • cloves garlic
  • 4  Tablespoons  soy sauce
  • 6  Tablespoons  hoisin sauce
  • 2  Tablespoons  honey
  • ostrich steaks
  • slices prosciutto

Directions

In a bowl, combine the first 4 ingredients. Rub over the steaks, transfer to a Ziploc bag, and marinate in the refrigerator for at least 12 hours or overnight.

Preheat a grill or prepare a smoker. Wrap the steaks with prosciutto and smoke or grill until medium-rare, about 20 minutes. (The marinade will keep the steaks moist and tender, but ostrich meat is lean so be careful not to overcook.)

Nutritional Facts

Total Fat
5g
7%
Sugar
7g
8%
Saturated Fat
1g
4%
Carbohydrate, by difference
11g
8%
Protein
3g
7%
Calcium, Ca
10mg
1%
Choline, total
9mg
2%
Fiber, total dietary
1g
4%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
21mg
7%
Niacin
1mg
7%
Phosphorus, P
49mg
7%
Selenium, Se
1µg
2%
Sodium, Na
1139mg
76%
Water
22g
1%

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.