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3 tbsp olive oil
2 cups cranberries
1 cup diced white onion
2 garlic cloves
1 cup packed light brown sugar
1 cup red wine vinegar
2 cups dark ale or lager beer
1 cup Worcestershire sauce
1 cup soy sauce
Combine all sauce ingredients in a stainless steel saucepan and simmer over medium-low heat, stirring occasionally, until sauce has thickened and reduced slightly, about 1 hour.
Working in batches, place sauce in a blender and process until smooth. Be careful to start blender at a low speed and allow steam to escape. Strain sauce through a fine mesh strainer and set aside. It will keep, covered, in the refrigerator up to 2 weeks.
Remove ostrich from refrigerator 30 minutes to 1 hour before cooking.
Warm a large skillet over medium-high heat. Season steak with salt and pepper to taste.
Working in batches, add 1 tablespoon oil to pan and sear 2 steaks until deep golden, about 4 minutes. When steak releases easily from pan, flip and continue cooking about 3 minutes more for medium rare.
For first two batches, remove and keep warm in a 250-degree F oven; meanwhile, repeat cooking process with remaining oil and steaks.
Place steaks on plates, and spoon sauce on the side. Bon appétit!
Recipe adapted from Delish
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