An exotic barbecue experience with South African flair
The choice for the perfect wine to accompany an ostrich steak often falls on strong red wines, which ideally complement the lean yet aromatic meat. Those who study wine and food in depth will appreciate the fine texture of ostrich meat, which is visually reminiscent of beef but has a slightly gamey character all of its own. Combined with spicy rosemary potatoes, the result is a dish that impresses with both its simplicity and its depth of flavor. The ostrich steak is extremely low in fat and should therefore be cooked to perfection to preserve its juiciness. The ethereal notes of rosemary combine with the roasted meat during roasting and create a bridge to complex wines. This dish is not only a healthy alternative to classic steak, but also a culinary highlight for special occasions, which only reveals its full splendor with the right accompaniment in the glass. The earthy nuances of the potatoes round off the ensemble harmoniously and ensure an all-round successful taste experience on the plate.
Ideal wine pairing: Shiraz WO Paarl (Paarl, South Africa)
A Shiraz from South Africa’s Paarl region is a born partner for an ostrich steak, as it captures the ferocity of the meat with sun-drenched opulence. The Paarl region is known for its powerful Shiraz wines, which often have a characteristic note of dark berries, plums and the typical black pepper. This peppery spice harmonizes excellently with the roasted aromas of the steak and the essential oils of rosemary. As ostrich meat is very lean, it requires a wine with ripe, soft tannins that gently envelop the meat rather than overpower it. The subtle smokiness that many South African wines acquire through ageing in oak or the specific terroir reflects preparation in the pan or on the grill. In addition, the ripe fruit of the Shiraz provides a welcome contrast to the savory saltiness of the rosemary potatoes. The interplay of meat structure and wine body ensures a long-lasting taste experience in which no one component gains the upper hand, but both help each other to achieve new complexity and pamper the palate.
Further wine recommendations for this dish
Tinto Priorato DOCa (Priorat, Spain)
A powerful red wine from Priorat, based on Garnacha and Cariñena, brings a fascinating mineral depth that goes perfectly with ostrich meat. The barren slate soils of the region give the wine a cool smokiness and aromas of dark cherries and Mediterranean herbs. This herbal note is the perfect answer to the rosemary of the potatoes and creates an aromatic combination. The wine’s high concentration and firm tannins provide enough structure to stand up to the intense roasted flavors of the meat. The lively acidity of the Priorato also ensures that the dish remains fresh on the palate despite its intensity. It is a powerful combination that particularly emphasizes the earthy and spicy aspects of the ostrich steak and has an impressive length on the finish. The dark berry fruit skillfully balances the lean structure of the meat and creates a harmonious overall picture.
Mendoza Malbec (Mendoza, Argentina)
A Malbec from the high altitudes of Mendoza is known for its velvety tannins and deep dark fruit, making it an excellent companion. The typical aromas of plums, violets and a hint of dark chocolate flatter the rather wild taste of the ostrich meat. As Malbec often has a very soft texture, it complements the fine grain of the meat without creating too harsh a contrast. The spicy nuances created by the moderate wood ageing are reflected in the roasted aromas of the potatoes. This wine brings a certain warmth and richness to the pairing, which is particularly pleasant on cooler evenings. The balance between fruit sweetness and structure is the key to success here, as it gently embeds the savory components of the dish. It is a New World classic that emphasizes the exoticism of the ostrich steak with South American passion and enriches the evening.
Barossa Valley Shiraz (Barossa Valley, Australia)
If you are looking for an even more intense fruit component, a Shiraz from the Barossa Valley is the first choice. This wine is bursting with aromas of blackberries, eucalyptus and licorice, which provides an exciting contrast to the spicy rosemary. The enormous power and full body of this Australian wine are ideal when the steak has been seared or grilled. The tannins here are often very ripe and sweet, which harmonizes wonderfully with the lean texture of the ostrich meat. The wine acts almost like a complementary sauce to the meat and creates a veritable explosion of flavor on the palate. Despite its power, a good Barossa Shiraz retains enough freshness not to overwhelm the dish. The ethereal eucalyptus notes also pick up on the freshness of the herbal garnish and create a multi-layered experience that lingers for a long time and pleasantly challenges the taste buds.
Blaufränkisch Leithaberg DAC (Burgenland, Austria)
A Blaufränkisch from Leithaberg is characterized by its taut structure, striking acidity and fine spiciness. The chalky soils give the wine a precise minerality, which lends the ostrich steak a noble elegance. With notes of blackberries and dark spices, the wine corresponds perfectly with the flavor of the game bird. The lively acidity of the Blaufränkisch is particularly valuable in accentuating the roasted aromas of the rosemary potatoes and keeping the palate fresh at all times. Compared to the overseas wines, this Austrian appears cooler and more focused, allowing the subtle nuances of the meat to stand out more clearly. The fine-grained tannin ensures an elegant finish and underlines the high culinary standards of this dish. It is a combination for connoisseurs who appreciate the interplay of freshness and spice and are looking for a balanced accompaniment for lean meat.
Pinotage WO Stellenbosch (Stellenbosch, South Africa)
As South Africa’s national variety, Pinotage should not be missing from an ostrich steak, as both products share the same terroir. A modern Pinotage from Stellenbosch offers notes of red berries, plums and a characteristic smokiness that goes perfectly with roasted meat. The earthy notes of the wine find their counterpart in the potatoes, while the strong structure of the Pinotage is a match for the steak. As Pinotage often has a very distinctive, almost rustic spiciness, it harmonizes excellently with the gamey character of ostrich meat. The wine brings an authentic South African note to the menu and ensures a harmonious overall cultural concept. The velvety texture of the finish rounds off the meat course harmoniously and allows the herbal aromas of the rosemary to linger for a long time. An absolute must for all fans of the Cape region who value an authentic pairing.
The recipe:
Straußensteak mit Rosmarin-Kartoffeln
Cooking utensils
- 1 Gusseiserne Pfanne
- 1 Schneidebrett
- 1 Scharfes Messer
- 1 Große Schüssel
- 1 Alufolie
Ingredients
Das Fleisch
- 2 Straußensteaks je ca. 200 g
- 2 EL Pflanzenöl hoch erhitzbar
- Meersalz
- Schwarzer Pfeffer aus der Mühle
Die Rosmarin-Kartoffeln
- 500 g kleine festkochende Kartoffeln
- 3 Zweige frischer Rosmarin
- 2 Knoblauchzehen
- 4 EL Olivenöl extra vergine
- Grobes Meersalz
Preparation
Vorbereitung der Kartoffeln
- Die Kartoffeln gründlich waschen und je nach Größe halbieren oder vierteln. In einer großen Schüssel mit dem Olivenöl vermengen.
- Die Rosmarinnadeln von den Zweigen zupfen, grob hacken und zusammen mit den angedrückten Knoblauchzehen und dem groben Meersalz zu den Kartoffeln geben.
Kartoffeln garen
- Die Kartoffeln in einer großen Pfanne bei mittlerer Hitze für etwa 20 Minuten goldbraun und knusprig braten.
- Dabei gelegentlich wenden, damit sie gleichmäßig garen. Alternativ können die Kartoffeln auch im Ofen bei 200 Grad gebacken werden.
Steak zubereiten
- Die Straußensteaks rechtzeitig aus dem Kühlschrank nehmen und trocken tupfen.
- Eine gusseiserne Pfanne stark erhitzen und das Pflanzenöl hineingeben.
- Die Steaks von jeder Seite etwa 2-3 Minuten scharf anbraten, bis sie eine schöne Kruste haben und im Kern noch zartrosa (Medium) sind.
Ruhen und Servieren
- Die Steaks aus der Pfanne nehmen, locker in Alufolie wickeln und für etwa 5 Minuten ruhen lassen, damit sich die Fleischsäfte verteilen können.
- Erst kurz vor dem Servieren mit Meersalz und Pfeffer würzen.
- Zusammen mit den heißen Rosmarin-Kartoffeln auf vorgewärmten Tellern anrichten.
Empfohlene Beilagen
- Gegrillter grüner Spargel
- Ein kleiner Wildkräutersalat mit Vinaigrette
- Eine milde Rotweinreduktion mit Schalotten
