Make the marinade by combining all the ingredients in a non-reactive bowl with a tight fitting lid.  Cover the steak in the marinade and refrigerate overnight.

Preheat the oven to 180°C.

Scrub the beetroot and slice in half. Dress with olive oil, salt and black pepper, and roast until tender – about 25-30 minutes.

Heat a frying pan over high heat. Remove the steak from the marinade. No need to oil the pan, as the marinade is oily enough. Fry the steak for 5-8 minutes on both sides, being careful not to burn it. The meat should be medium rare.

Serve the ostrich sliced, on a bed of mixed leaves with the roasted beetroot.

Serve as a starter.