Tomato bruschetta with brandy flambéd ostrich steak on a spade

Posted on 11 September 2013

This recipe has to be done on the braai, for obvious reasons. Take a spade (not a shovel) and put it directly on the coals to sterilise it. When it’s piping hot, wipe off any sand or grit with a kitchen towel and put it back on the coals to keep it hot.

 
Also read: The ultimate Braai Day recipe guide

 
Spade-steak on a tomato bruschetta
 

Ingredients (and equipment)

  • 2 x 200g ostrich fillets
  • Olive oil
  • 4 very ripe tomatoes
  • 1 bottle of brandy
  • 2 stale bruschetta
  • 4 garlic cloves
  • Handful of salad leaves (including rocket)
  • 1 onion, cut into thin slices
  • 1 spade

 

Cooking instructions

  1. Rub the fillets in olive oil and place them on the spade. They’re going to sizzle, that’s the whole idea. Let them cook for about three to four minutes a side (ostrich should be served rare). Then comes the interesting part.
  2. Standing back, flambé the steaks by pouring about two tots of brandy over them. This will create a big flame, so be careful. Once the brandy’s burnt off, remove the fillets and let them rest so that all the juices are absorbed into the meat before you cut them.
  3. Cut the bruschetta in half and toast them on the fire until crispy. (If you don’t have a grid, you can also toast your bread on the spade.)
  4. Cut the tomatoes in half and rub them onto the toasted bread so all the juices and fresh of the tomato are mashed in. Put a layer of salad leaves on the bread.
  5. Slice the fillets thinly and layer them on top of the leaves. Roughly arrange slices of onion on top, drizzle with olive oil and eat immediately.

 






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