Ostrich Steak Sous Vide

“I love the Instant Pot and was thrilled when they launched the new Instant Pot® Duo Plus with a Sous Vide function. I have wanted to be able to Sous Vide for so long and an affordable domestic appliance has not been available in South Africa up until now. The first thing I wanted to try in it was a steak, and specifically, an ostrich steak as it’s lean and healthy and I thought would work well in a tagliata recipe. Say hello to my new favourite healthy low carb meal.”

- Sam Linsell

Ingredients:
300gms – 400gms Ostrich fillet steak (or however much you like)
2 small sprigs of rosemary
3 handfuls of rocket – I used half rocket and half wild rocket
1 fennel bulb, shaved thinly on a mandolin (white only)
1 a sprig or two of fennel leaves
A few sprigs parsley (optional)
50gms Parmesan, shaved using a vegetable peeler (or however much you want)

Dressing:
1 tsp Dijon mustard
1 tsp honey
4 Tbsp extra virgin olive oil
2 Tbsp good red wine or sherry vinegar
¼ minced garlic
A pinch of sea salt flakes and ground black pepper

Method:
Fill the inner pot of the Instant Pot to the 2/3 full and place the steam rack on the bottom.
Select the Sous Vide function. Use the +/- keys to adjust the temperature in increments of 1°C and 1°F. I set it to 55°C (130F) for a medium steak.

Press Sous Vide again to toggle to the cooking time and setting and using the +/- key set the time. After 10 seconds it will beep and display the ‘ON’ on the LCD to indicate it has started heating. It will take a while to heat up (approx 10 minutes).

Season the ostrich steak with salt and pepper. Drizzle over a little olive oil and pop a couple of sprigs of rosemary into your sous vide bag. Seal by removing as much air as possible.

When the Instant Pot is ready it will beep. Remove the lid and place the sealed pouch or pouches into the water. The contents should be submerged but the seal above water.

Place the lid on the cooker and set a different timer if your cooking falls outside of the 30-minute increments. For this steak recipe and because my steak was around 4cm thick, I set it to 50 minutes.

Make the salad dressing in a small jar, shake and set aside.

When it is finished remove your pouch and set aside.

Brush the ostrich steak with some more olive oil and grill quickly on the braai / BBQ or on a griddle pan. Around 1 minute – 1.5 minutes per side. Set aside on a board to rest for 5 minutes and give it a generous spritz of lemon juice. This can be served at room temperature so can be made in advance.

Just before you are ready to serve, spread the rocket out over your serving platter, top with the shaved fennel and sliced & seasoned baby tomatoes. Place the sliced meat on the salad and the shave over the Parmesan.

For more recipes by Sam, Drizzle and Dip, head to the link below:

https://drizzleanddip.com/category/recipes/