Grilled Ostrich Steak w/ Parsley Mustard Butter

I was grocery shopping a few weeks ago and saw that they were selling Ostrich steaks, and even better, they were on sale. I’ve never seen any stores selling Ostrich around Vancouver, well the parts I usually shop at anyways.

Being me, who wants to try all kinds of food, I bought a pack. The two steaks were around 11 dollars CAD at the time.

I did some research before attempting to give it a go. It’s texture is really similar to beef, but it can be overcooked very easily. Ostrich is best when it’s cooked to medium rare or below. Once you over cook Ostrich, its texture becomes chewy and dry. It’s best to cook at it high temperature for a few minutes so the outer layer will be fully cooked but the inside is still soft.

The meat is extremely tender and juicy. It also has higher protein and less fat than beef. I recommend trying this out if you have the chance to!


  • 2 Ostrich steaks - if frozen given them 2 days to defrost
  • 2 tsp soy sauce
  • 1/2 tsp white pepper powder
  • 1/2 tsp corn starch salt & pepper
  • 1/5 cup butter
  • 3 tbsp mustard
  • 1 tbsp chopped parsley


1. In a bowl, mix together soy sauce, white pepper powder and corn starch.

2. Marinade the Ostrich steaks with the sauce mixture and rub the steaks throughout with the sauce.

3. In a small pot, melt the butter first before it browns. Then add in parsley and cook for 1 minute.

4. Stir in the mustard and cook for another 1 minute.

5. Oil the grilling pan well. Heat the pan at high temperature until it smokes.

6. When the pan is ready, slightly turn the temperature down. Place the ostrich steaks on the pan and cook each side for about 3 minutes - for a 3/4 inch steak.

7. When the steaks are cooked, place them on a serving plate and add on the butter mixture to serve.


Draft Gastropub

Draft has become one of G’s and my favorite hangouts so this is where we had Sunday lunch with my family. True, people come to Draft for good beer, but their dishes are really, really good too!

For starters, we shared the Fried Cheese Platter Sampler which had “deep fried mozzarella with tomato sauce, bleu cheese croquette with truffle aioli and camembert cheese on pear chutney”. These went perfectly well with the Tomato Soup that I had.

G and my sisters ordered Draft’s regulars like the Mac N’ Cheese (Macaroni, bacon, Parmesan, cheddar, and cream cheese - highly recommended!), Minute Steak (“200g U.S. Angus beef top blade with horseradish-mashed potatoes, carrot hash and Leffe dark beer onion gravy”), and Half-Pound Cheeseburger (“Classic juicy U.S. Angus beef burger with pickles, lettuce, tomato, cheddar and frites”)

My dad, brother, and I chose from the lunch specials which came with a choice of soda or iced tea and a choice of soup or dessert. Papa had the Penne Arrabiata, my brother had the Fettuccine Alfredo, and I had the Calamari & Clam Linguine. Usually, I can’t finish this much pasta, but this dish was packed with flavor that I savored every single bite!

Council Things // Chris & Vincent

There was much to discuss with the upcoming Fall Festival with the council members and he felt the first person he should truly discuss anything with was the Acting Mayor, Henry, and Chris. Since the wolf was the Sheriff of Ozarka, it was best to discuss traffic and placing of the rides and booths in the main park of town. Vincent usually ended up being the coordinator of events in town, pretty much the town’s party planner. The Fall Festival, though, was a rather exciting occasion since it was the beginning of the entire holiday season.

Making last minute adjustments to the steaks he made on the grill, he jogged back inside to make sure his dining room was perfect. It wasn’t romantic but it was perfect, and private enough, to discuss business. Picking at the flowers to make sure they were upright and pristine, he waited, patiently, for Chris to arrive.


One part of our PDF looks at the idea of home through cooking. We each took an image of our mothers most cooked food. Comfort food/staple food/ something that ‘tastes like home’.

My meal was “Jamie Olivivers 15 Minute Meals: Sizzling beef steak and Hoi Sin prawns in sesame seed noodle bowls’

it has egg noodles with sizzling beef, prawns, roasted sesame seeds, bean sprouts, coriander,  hoi sin sauce and five spices. With a side of corn. 

We then had to paint what we tasted with water colour.


Minute steak @ TheReadingRoom near Dorsett, and Chocolate Chunk Pizza @ Max Brenner. The steak was a disappointment. the ambience is good but probably great for desserts, coffee and tea only. Weird having a meal with tall chairs and low coffee tables.

The choc pizza was surprisingly good and tastes like smores. LOL! Sinful but I LOVE IT!

So Thumbs up for Max Brenner, thumbs down for ReadingRoom. LOL!


Welcome to Port Said World- a place that’s always heaving, where the wait staff are your friends who give you free shots (maybe) (try sitting at the bar), the food is something special, the music is being pumped out from a vinyl player somewhere, and the prices aren’t that crazy. 

With no English menu, I stepped up and told my new #bestfriendbarman to feed us with some vaguish directions. He came through.  We were served House Ratatouille- Eggplants gently fried in a tomato dressing with some shaved egg, spices, tahina and a bag of brioche bread. Then the Rooster Sandwich arrived. Who would order a glorified chicken sandwich for dinner? *NOWTHISGUY* -it was immense- mounds of shredded chicken dressed in awesome (yeah, that’s the only way to describe it- in actual words, I think there was onion, tahina and coriander). In-between salivations, the minute steak arrived. It took less than a minute to devour- strips of perfectly cooked steak on a light bed of tahina (we’re seeing a pattern here) and salsa.

Owned by Eyal Shani, this gem of a place is kinda perfect, for a date, for drinks, to catch up with old friends, to meet new friends or simply to apply incredibly portioned food to your face. The music gets a bit loud and the crowds can get a bit heavy, but boy, it’s a great little TLV find.

Steak Sandwich

You will need:
2 -3 pounds of minute steak or tenderized round steak
1 large onion
2 stick of butter
Seasoned Salt… Your favorite brand.. I use Country Bobs
1/2 cup of worcestershire sauce
1-2 tsps hot sauce
You can use anytime of roll you want.. most of the time I have hamburger buns on hand so that is what I use…
What ya do:
Slice your meat in strips and season it.. and also slice your onion in strips
Saute your onion in 1/4 stick of butter.. till soft and lightly brown.. remove from pan..
Heat 2 tbsp of butter and cook your meat… add your worcestershire sauce and hot sauce…then add your onions back and another tbsp of butter.. stir well…
Toast your buns… add a bit of juice from the pan to each bun…place meat in buns and serve… you could add mozzarella cheese and melt a bit if desired…
Enjoy ~

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anonymous said:

Turn the steaks over, there should be a nice crust on top. Add the mushrooms, garlic, and rosemary; give everything a good stir. Transfer the pan to the oven. Roast for 10 to 12 minutes or until the steaks are cooked medium-rare. Remove the steaks, mushrooms, and rosemary to a platter; cover to keep warm. Return the pan to the stove over medium-high heat. Deglaze with the wine, scraping up all the yummy bits in the bottom of the pan.

Part 2

This makes me so happy wow thank you so much