2 ostrich steaks (aprox. 100 g each and 20-25 mm thick)
2 tablespoons olive oil
Salt and ground black pepper
For the Monkeygland Sauce:
2 tablespoons sunflower oil
1 onion, chopped
2 cloves garlic, crushed
1 cup tomato ketchup
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup chutney (you can buy it from here: http://bit.ly/28WXpU1)
1/4 cup red wine vinegar
2 tablespoons dark brown sugar or treacle sugar
1. Place ostrich steaks on a plate and rub them with the salt and grounded black pepper. Put them in the fridge for about 1 hour and after that, let them at room temperature for another hour.
2. Heat the oil in a medium saucepan over medium heat and place steaks onto to cook. Grill steaks for 3-7 minutes per side, depending on how well done you prefer them.
3. remove from grill and let meat rest for 5-7 minutes. Serve with Monkeygland Sauce.
For the Sauce:
Heat the oil in a medium saucepan over medium heat.
Sauté the onion and garlic until soft and translucent.
Add all the remaining ingredients and simmer for about half an hour, stirring often.
Enjoy with a cup of red wine!