Ostrich Steak Recipe – Monkey Gland Sauce with Rooibos Glazed Carrots

Ostrich Steak Recipe

This ostrich steak recipe pairs lean, flavourful meat with a rich monkey gland sauce and sweet rooibos glazed carrots. Featured on CombiNATION Plates and hosted by Craig Wong, this dish brings together bold South African flavours with refined culinary techniques for a unique and elevated main course.

The Inspiration

Monkey gland sauce is a classic South African steakhouse staple, known for its tangy, slightly sweet profile made with chutney and tomato. In this dish, Craig Wong elevates the traditional pairing by using ostrich—a lean, gamey meat that grills beautifully—and enhancing the sauce with Cape gooseberries for brightness. The addition of rooibos glazed carrots highlights another iconic South African ingredient, creating a plate that celebrates regional flavours while presenting them with modern finesse, true to the spirit of CombiNATION Plates.

Ingredients

Ostrich

• 2 shallots, finely chopped
• 2 cloves garlic, minced
• ¼ cup (60 ml) olive oil
• 1 teaspoon (5 ml) black pepper
• Salt
• ½ lemon, juice
• 2 4-ounce (113 g) ostrich loin pieces, 1 ½-inch (2.5 cm) thick
• Oil, for the grill

Pickled Cape Gooseberries

• ½ cup (120 ml) white vinegar
• ½ cup (120 ml) water
• ¼ cup (60 ml) sugar
• 1 cup (240 ml) Cape gooseberries, cut in half

Monkey Gland Sauce

• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• Oil, for cooking
• 2 tablespoons (30 ml) tomato paste
• 2 tablespoons (30 ml) white wine vinegar
• 1 cup (240 ml) prepared demi-glace
• ½ cup + 2 tablespoons (150 ml) South African fruit chutney
• 1 cup (240 ml) Cape gooseberries, husks removed
• Salt and pepper

Rooibos Glazed Carrot

• 4 rooibos tea bags
• 1 ½ cups (360 ml) hot water
• ¼ cup (60 ml) honey
• 2 tablespoons (30 ml) butter, cold and cubed
• 6 carrots, with the greens still on
• Salt and pepper
• 1 tablespoon (15 ml) parsley, chiffonade

Method

For the Ostrich

• In a mortar and pestle, make a marinade by combining shallots, garlic, black pepper, salt, and lemon juice. Crush with pestle until smooth. Continue grinding with the pestle and slowly stream in olive oil to form an emulsified paste.
• Rub the marinade all over ostrich steaks and marinate for 2 hours.
• Heat grill over medium-high heat.
• Oil the grill, add the marinated steaks, and cook for 2-3 minutes, until char marks start to form.
• Flip the steaks and cook for 2 more minutes. Flip, turning the steaks 90 degrees from the first set of marks to make cross-hatch grill marks, cook for 1 minute.
• Flip, turning again and cook for 2 more minutes, or until medium rare, or until a probe thermometer registers an internal temperature of 145 F (63 C). If needed, move to indirect heat to prevent excessive charring.
• Let rest for 10 minutes.

For the Pickled Cape Gooseberries

• Warm vinegar, water and sugar in a small pot over medium heat until sugar dissolves.
• Remove from heat and refrigerate until completely cool.
• Pour over cape goose berries in a container and marinate for at least 2 hours.

For the Monkey Gland Sauce

• Heat oil in a small saucepan over medium heat. Add shallots and garlic and sweat until translucent.
• Add the tomato paste and cook out the raw flavor, around 1 minute.
• Deglaze the pan with white wine vinegar and cook for 1 minute.
• Add the demi-glace and fruit chutney, bring to a simmer and cook for 15 minutes to allow aromatics to infuse into the sauce.
• Strain the sauce into a new clean saucepan and reduce to desired consistency.
• Add the Cape gooseberries and warm through until tender. When tender, lightly crush half of them with a fork.
• Season with salt and pepper. Keep warm for serving.

For the Rooibos Glazed Carrot

• Steep the teabags in the hot water for 30 minutes to infuse.
• Discard tea bags and add the tea to a skillet over medium high heat. Add honey and reduce by half.
• Prepare the carrots: Cut the greens of the carrots to 1-inch (2.5 cm) lengths and cut the carrots to 2-inch (5 cm) lengths. Wash the greens well to make sure they are free of any dirt, then use a peeler to trim the carrot into a ‘turned’ shape, 2 inches (5 cm) long, and ¾-inch (18 mm) thick.
• Blanch the trimmed carrots in boiling salted water for 3 minutes.
• With a slotted spoon, transfer the blanched carrots to the skillet with the rooibos reduction and bring to a full boil for 2-3 minutes.
• Remove from the heat and swirl in the butter to glaze.
• Season with salt and pepper and add parsley.
• Keep warm.
• Before serving, baste the carrots with the glaze.

To Serve

• Cut ostrich steaks into 3 medallions.
• Place two spoonfuls of sauce on left and right of white plate.
• Place a medallion of ostrich over both, grill marks at the top and exposing the red interior.
• Place 3^rd medallion in the middle, laid out flat to expose the medium rare color.
• Spoon more sauce over top.
• Place 2 carrots between the medallions and 1 behind the meat.
• Add pickled goose berries in mounds where desired.

Serving Suggestions

This ostrich steak recipe is ideal for a refined dinner or special occasion where unique ingredients and bold flavours shine. Serve it as a plated main with roasted potatoes or a light grain salad to complement the richness of the sauce. A full-bodied red wine such as Shiraz or Cabernet Sauvignon pairs beautifully with the gamey ostrich and tangy monkey gland sauce, while a lightly chilled red can also enhance the fruit notes. For entertaining, plate individually to showcase the vibrant colours of the carrots and gooseberries, creating a visually stunning and memorable dish.

Final Thoughts

This ostrich steak recipe is a bold and flavourful celebration of South African cuisine, elevated with modern techniques and thoughtful presentation. From the tangy monkey gland sauce to the aromatic rooibos glaze, each element brings depth and balance to the plate. Inspired by CombiNATION Plates and Craig Wong’s innovative culinary style, this dish is perfect for adventurous cooks looking to explore new flavours and create a standout dining experience.