Grilled Ostrich – GEORY KAVKAZ

🧂 Ingredients (Serves 4–6)

• 2 – 2.5 kg ostrich steak or roast, trimmed and cut into thick steaks (~2–3 cm)
• Coarse salt and freshly ground black pepper, to taste
• 2 tbsp vegetable oil or rendered animal fat (for basting)
• Optional aromatics:
  • 3–4 garlic cloves, lightly crushed
  • Fresh herbs (rosemary, thyme, or oregano)

🔥 Instructions

1. Prep the Meat

1. Bring ostrich pieces to room temperature (20–30 min before grilling).
2. Pat dry with paper towels.
3. Generously season both sides with coarse salt and pepper.

2. Prepare the Charcoal

1. Light a charcoal fire and let it burn down until glowing embers develop (no large flames).
2. Arrange embers evenly under the grill area.

3. Grill the Ostrich

1. Brush each piece lightly with oil or fat.
2. Place on the hot grill grate over embers.
3. Grill 4–6 minutes per side, depending on thickness:
   • Aim for a crusty sear while keeping it pink inside—ostrich is best served medium-rare to retain tenderness.
4. Optionally add garlic cloves or herb sprigs near the embers to infuse aroma.

4. Rest & Serve

1. Remove from grill and let rest for 5–7 minutes, loosely covered—this redistributes juices.
2. Slice against the grain into serving portions.
3. Arrange on a platter; pour any resting juices over top.
4. Serve with sides like grilled vegetables, root mash, or a fresh salad and lemon or chimichurri for brightness.

✅ Tips & Variations

• Don’t overcook: Ostrich meat is lean and can dry out if cooked beyond medium.
• Marinade option: Briefly marinate with oil, garlic, and herbs 30 minutes before grilling for extra flavor.
• Flavor infusion: Scatter garlic and herbs on embers to gently perfume the meat while grilling.
• Serving: This dish shines with simple sides—think grilled peppers, salad, or roasted root vegetables.