February 20, 2020
The flatter side of the Fan Filet, while not quite as supremely versatile as the thick side, deserves tremendous respect and appreciation. This is still the most spectacular cut on the ostrich, after all! Marinate and grill for outstanding tenderness and flavor retention.
1-pound fan filet (use the flatter side and save the thicker side for thick, filet-mignon-style portions)
¼ cup olive oil
1 garlic clove, chopped
2 tsp salt
2 tbsp fresh lime juice
1 tsp cumin
1 tsp onion powder
1 tsp chili powder
1 tsp black pepper
¼ cup fresh cilantro, chopped
1 red bell pepper
1 green bell pepper
1 yellow onion
Salt, pepper, and any favorite fajita spices to spice up your grilled peppers
Tortillas, salsa, guacamole, and shredded cheddar / jack cheese
Special kitchen tools
Separate the flat part of the Fan Filet away from the thicker part. We’re only going to be using the flatter part (see picture above) for this recipe. There is a LOT you can do with the thick part of the Fan… it’s the most versatile and premium cut on the entire ostrich… or any animal, for that matter.
Place your Fan in a bowl or bag to marinate. Add olive oil, chopped garlic, salt, lime juice, cumin, onion powder, chili powder, black pepper, and cilantro. Marinate for at least 30 mins.
Slice onions, red peppers, and yellow peppers into fajita-style strips. Heat up some olive oil in a pan on medium-high and begin to cook the veggies while you go put your Filet on the grill.
Place your marinated Fan Filet on a medium-heated grill and cook ~5 minutes on each side while you tend to your peppers on the stove – seasoning them with a bit of salt and pepper and any other fajita spices you prefer.
Once your filet has reached your preferred internal temperature (it cooks just like beef…really! But we always like it a little more on the rare side), slice your filet against the grain and serve with your cooked veggies, tortillas, salsa, guacamole, and shredded jack/cheddar cheeses.
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