1/4 cup (60 ml) water

1 clove garlic

1/2 cup (125 ml) fresh Italian parsley

1/2 cup (125 ml) fresh mint

1/4 cup (60 ml) fresh cilantro

2 teaspoons (10 ml) dried oregano

1 teaspoon (5 ml) dried thyme

1/2 teaspoon (2.5 ml) black peppercorns, crushed

2 teaspoons (10 ml) brown sugar

1/8 teaspoon (0.5 ml) red pepper flakes

2 tablespoons (30 ml) white wine vinegar

1/2 cup (125 ml) olive oil

Salt and pepper

4 ostrich steaks, 6 oz (175 g) each, cut into strips or cubes

8 wooden skewers, soaked in water for 30 minutes

2 tablespoons (30 ml) olive oil

In a blender, purée together the water, garlic, fresh and dried herbs, pepper, brown sugar, pepper flakes, and vinegar. Slowly pour the oil into the blender, on low speed to properly emulsify the sauce. Season with salt and pepper. Set aside.

Thread the meat onto the skewers. On a ridged skillet, sear the ostrich skewers in the oil until medium rare. Season with salt and pepper. Drizzle lightly with Chimichurri sauce. Serve with a wild rice salad.

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