Ostrich Steak Salad

New Year, New You? We’ve got you covered with this vibrant, high protein, Ostrich steak salad recipe. Packed with lean protein and bursting with bold flavours, this salad is a game-changer for your healthy eating goals.

Ostrich meat is not only delicious but also an excellent source of essential nutrients, making it the perfect base for a satisfying and nutritious meal. Whether you're looking to shake up your meal prep routine, impress guests, or simply try something new, this vibrant salad is sure to satisfy every craving. Let’s dive into the details!

Why Ostrich?

Steak salads are renowned for being a delicious and convenient way to meet your protein goals while keeping it low-calorie and low-carb – but have you considered switching to Ostrich? It is a tender meat, and exceptionally high in protein, with over 32g per fillet, making it an ideal choice for anyone committed to maintaining their 2025 health goals well into February. Plus, if you’re just beginning your journey toward healthier eating, ostrich is a fantastic option: it’s naturally low in saturated fat, offering a lean, yet tasty alternative for any meal plan.

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Ostrich Steak Salad Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Overall Time: 30 minutes

Serving Size: 2

Ingredients

• The Lions Kingdom Sous-Vide Steaks

• Kale

• 1 sweet gem lettuce

• 1/2 cucumber

• Spinach

• Parmesan

• 2 tbsp yoghurt

• Mint leaves

• 1/2 lemon

• 1 tsp honey

• A knob of butter

• Salt and pepper to taste

Method:

1.     Defrost the steaks in the fridge overnight.

2.     Preheat the oven to 200˚C.

3.     Remove the steaks from the packaging and pat dry on a plate. Keep the marinade to glaze the steaks with, if you like.

4.     Once dry, season the steaks with salt & pepper. Set aside.

5.     Add a few handfuls of kale to a baking tray, drizzle with oil and season with salt. Cook in the oven until crisp but not burnt (5-10 minutes).

6.     Slice the cucumber in half, remove the seeds but don’t throw them away. Slice the remaining cucumber and the lettuce. Set aside.

7.     Make the salad dressing by blending a handful of spinach leaves, a few mint leaves, some grated parmesan, the cucumber seeds, the juice of half a lemon, 1 tsp honey and 2 tbsp yoghurt. Season to taste.

8.     Bring a pan with a small splash of oil to a high heat. Cook the steaks for 90 seconds each side before reducing the heat to medium. Add a knob of butter and baste the steaks for 1 minute.

9.     Remove the steaks and rest for a few minutes.

10. Slice the steaks and season with salt.

11. Add the lettuce, cucumber and a handful of spinach leaves to a large bowl. Pour over the dressing and mix well.

12. Serve the steaks in a bowl with a generous amount of salad and then top with the crispy kale and some shavings of parmesan.

If you give this fantastic recipe a go, we would love for you to take a photo and tag us over our socials!

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