Coffee & Brown Sugar-Rubbed Ostrich Strip Steak with Chimichurri Drizzle

Coffee & Brown Sugar-Rubbed Ostrich Strip Steak with Chimichurri Drizzle

Serves: 2
Prep Time: 10 minutes
Cook Time: 6–8 minutes
Rest Time: 5 minutes

Ingredients:

For the Steak:

2 Superior Ostrich strip steaks

1 tbsp finely ground coffee (espresso grind works well)

1 tbsp brown sugar

1 tsp smoked paprika

½ tsp cumin

½ tsp garlic powder

½ tsp kosher salt

¼ tsp cracked black pepper

1 tbsp olive oil (for searing)

For the Chimichurri:

½ cup fresh parsley, finely chopped

2 tbsp fresh oregano (or 1 tbsp dried)

2 garlic cloves, minced

¼ cup olive oil

2 tbsp red wine vinegar

½ tsp red pepper flakes

Salt and pepper to taste

 

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Instructions:

Make the Rub:
In a small bowl, mix the coffee, brown sugar, paprika, cumin, garlic powder, salt, and pepper.

Season the Steaks:
Pat the steaks dry with a paper towel. Rub each steak generously with the spice mix on both sides. Let them sit at room temperature for about 15–20 minutes to absorb flavor.

Prepare the Chimichurri:
While the steaks rest, combine all chimichurri ingredients in a bowl. Stir well and let sit to marry the flavors.

Sear the Steaks:
Heat a cast-iron skillet over medium-high heat and add the olive oil. Once hot, sear the ostrich steaks for 3–4 minutes per side for medium-rare, depending on thickness. (Internal temp should be ~125–130°F for medium-rare.)

Rest and Serve:
Remove steaks from the pan and let rest for 5 minutes. Slice against the grain and drizzle generously with chimichurri.

 

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Serving Suggestion:

Pair with roasted sweet potatoes or a grilled corn salad for a bold, balanced plate.