Ostrich Steak with Red Wine Reduction

Ostrich Steak with Red Wine Reduction recipe videos

Ostrich Steak with Red Wine Reduction is a lean, gamey dish featuring a seared ostrich fillet topped with a rich, savory sauce made from red wine, shallots, and herbs. Originating from South Africa, where ostrich farming is prominent, it has gained popularity in fine dining worldwide as a healthier red meat alternative.

🍽️ Nutrition at a glance

This dish is exceptionally high in protein and very low in fat, providing a substantial amount of iron and B vitamins. A typical serving contains roughly 250-300 calories, making it a nutrient-dense, low-calorie meal option.

Nutrition breakdown

Calories	260 kcal
Protein	46 g
Carbs	2 g
Fat	7 g
Fiber	0 g
Sugar	1 g
Sodium	85 mg
Iron	5.5 mg
Vitamin B12	7.2 mcg
Niacin (B3)	12 mg
Phosphorus	320 mg
Zinc	4.8 mg
Selenium	42 mcg
Potassium	410 mg
Riboflavin (B2)	0.4 mg

Per 1 steak (170 g) · estimated, varies by recipe

💡 What's interesting

Ostrich meat is nutritionally unique as it is one of the leanest red meats available, often compared to skinless chicken breast in fat content but with the rich flavor of beef. Culturally, it represents a shift towards sustainable and exotic protein sources in modern gastronomy.