Barbecued Oysters on Spinach and Red Onion Salad
INGREDIENTS:
2 ts Salt
Black pepper
2 ts Dry mustard
6 (2 1/2- to 3-ounce) ostrich
Fillet steaks
1 Clove garlic, chopped
1/2 c Vinegar or lemon juice
1 ts Grated lemon zest
2 ts Sugar
1/2 c Oil
Formatted by Manny
Rothstein
2 ts Salt
Black pepper
2 ts Dry mustard
6 (2 1/2- to 3-ounce) ostrich
Fillet steaks
1 Clove garlic, chopped
1/2 c Vinegar or lemon juice
1 ts Grated lemon zest
2 ts Sugar
1/2 c Oil
Formatted by Manny
Rothstein
This comes from the "Ostrich Cookbook," an anonymous stenciled recipe collection of South African origin, sold through DB Enterprises, P. Box 306, Elk City, Okla. 73658. Mix salt, pepper to taste and mustard in bowl. Rub mixture into steaks. Place meat in dish. Mix garlic, vinegar, lemon zest, sugar and oil in separate bowl. Pour over meat and let marinate 4 hours, turning every hour. Grill steaks to desired doneness on barbecue or stove-top grill, basting with sauce. Makes 6 servings. Each serving contains about: 246 calories; 824 mg sodium; 46 mg cholesterol; 21 grams fat; 3 grams carbohydrates; 15 grams protein; 0.08 gram fiber.