Rob Olsen

Tagliata (meaning “sliced” in Italian) is usually made from beef or lamb that is seared on the outside, sliced into medallions and served blushing on a bed of rocket.

Here the Tagliata is given a South African twist using ostrich steak, fresh figs and a balsamic glaze. The subtle gaminess of the ostrich along with the sweetness of the figs pairs excellently with Tokara’s 2023 Cabernet Sauvignon.

RECIPE

Prep time: 10 mins 
Cook time: 10 mins
Serves: 2

Ingredients:
– 400 to 500g ostrich steak
– 50ml Tokara extra virgin olive oil
– 6 sprigs fresh rosemary
– Sea salt and black pepper
– 80g wild rocket, rinsed
– Half a small red onion, very thinly sliced
– 300g fresh figs, thickly sliced
– 50ml good quality balsamic reduction

Finely chop the rosemary leaves and combine with salt and pepper.
Pat the ostrich steak dry and rub with olive oil.
Roll the steak in the rosemary seasoning and grill over high heat on all sides until sealed.
The steak’s internal temperature should be around 52°C to 55°C for rare and 57°C for medium rare.
Leave the steak to rest for 10 minutes before slicing.

To assemble, scatter the rocket leaves across a large platter and top with the thinly sliced onions and figs.
Layer the sliced ostrich steak over the rocket and drizzle over the balsamic reduction.
Serve immediately with Tokara 2023 Cabernet Sauvignon.