If ever anybody out there knows the correct meaning of Salpicao, please tell me so. In the Philippines, Salpicao is a cooking technique using lots of garlic sautéed with usually soy and Worcestershire sauces marinated meat.
My husband and I had a date at a restaurant called Country Side Café in Lim Ket Kai Drive, Cagayan de Oro City Philippines. They serve good American foods. My husband and mine’s most favorite is Ostrich Steak. For me, Ostrich is the best meat, much better than beef even. First we ordered their appetizer called Ostrich Salpicao, and it was so good. Ostrich meats are very expensive in restaurants, so we decided to buy our own, fresh meat and cook their Salpicao our way. Darn, could not stop eating it!
Ostrich is a bird, but not poultry. It has the lowest fat content compared to beef, pork, chicken and turkey. Unlike beef with marbled fats in its muscles, ostrich fats develop outside of its muscles, which is why its cut of meat with fat separated by knife is totally lean. Its red meat is very soft just like that of beef’s tenderloin. It is best cooked medium rare.
Mix all the marinade ingredients and the meat. Marinate for at least 1 hour or overnight (place inside the refrigerator).
Rice or chop the garlic. Garlic mincer or ricer should be handier if you have one, otherwise simply use your knife.
Heat 2 tablespoons oil over medium heat and sauté garlic until golden brown. Spoon just the garlic out and set aside.
Using the oil of the same pan, add in marinated meat and increase heat to high. Cook meat for up to 5 minutes or while it is still pink inside (medium rare).
Serve with mashed potato, rice or by itself.
Note: The marinade used for this recipe can also be used for any other style of cooking. Picture below is using an Ostrich steak marinated using the marinade recipe above, cooked in whole, steak slice at medium-rare paired with sauteed chayote. Super love!