4 Ostrich Filets – 1/2 TO 3/4 Inch Thick, 2 Tbsp Olive Oil, 2 Tbsp Balsamic Vinegar, Salt and Pepper to taste
Cover filets with oil and vinegar mixture- thin film. Apply salt and pepper. Hot Grill – Place filets on grill. Rotate 90 degrees after 30 seconds, flip after additional 30 seconds, rotate 90 degrees after 30 seconds then close grill and cook for 3 1/2 minutes per side for total of 8 minutes. DO NOT ALLOW TO DRY OUT.
Done when no fluid seeps from surface. Serve bright pink to red. Juicy=good, Dry=leather.