Griddled Ostrich Steak with Figs and Goats Cheese
The potato slices are firstly parboiled. One potential problem at this stage is that the slices will break as you try to remove them from the water or drain them. A great way of getting around this is to use a deep frying basket in your pot, which can then simply be lifted from the water at your sink and allowed to drain. Alternatively, you could use a large slotted spoon and be very careful. Warning! Cast iron griddle pans take a long time to cool down. Bear this in mind when cleaning up.
⏱️ Prep: 45 min🍳 Cook: 30 min
Ingredients
| 1 | medium baking potato, unpeeled and sliced to 1/4 inch thickness | |
| — | salt | |
| 6 ounce | 170 g | ostrich steak |
| — | vegetable oil | |
| — | black pepper | |
| 2 | fresh figs | |
| 2 | slices of fresh goats cheese (1/4 inch thick discs) | |
| — | freshly chopped chives to garnish | |
| 2 teaspoons | 10 ml | rowan and apple jelly |
Instructions
- Put plenty of cold water in your pot, season with salt and add the potato slices. Bring to a simmer for seven or eight minutes. Drain very carefully by your chosen method, allow to steam for a few minutes then add to a suitable dish and the fridge for a minimum half hour to dry off in the cold, dry air.
- Cut two-thirds of the way through the figs in a "+" shape and open them up slightly. Lay the slices of goats cheese in the centre.
- Bring your griddle pan up to a smoking hot high heat and put your overhead grill/broiler on to preheat to high. Very lightly, brush the ostrich steak on both sides with oil and season with a little salt and pepper.
- Fry the ostrich steak for about forty seconds each side and lift to a warmed plate to rest. Cover with foil.
- Oil the potato slices on both sides and griddle for about a minute to a minute and a half on each side until attractively coloured.
- Put the figs and goats cheese on a tray under the grill/broiler for about a minute until the cheese is just melted.
- Cut the ostrich steak in half at an angle and arrange in the centre of a square plate with a fig to either side.
- Lay the potato slices on the other two sides of the plate and garnish with the chopped chives.
- Spoon the rowan and apple jelly over the ostrich steak.