Instructions: * Note: Select ostrich steaks 1/2-inch thick and cut into cutlets of 3 to 4 ounces each. Place cutlets between sheets of waxed paper and, with a meat mallet, pound evenly 1/8- to 1/4-inch thick.

Coat cutlets with coarsely-ground black pepper (or a mixture of black, white, green, and red peppercorns in any combination,) and pound in gently. Cover with waxed paper and let stand 30 minutes to 2 hours.

Coat a larger heavy skillet with canola or olive oil and sprinkle lightly with coarse sea salt. Place over high heat and when the skillet is very hot, add cutlets and saute, turning once, until lightly browned, 30 to 45 seconds per side. Turn heat to low and place a dab of unsalted butter on each cutlet. Then drizzle each cutlet with a little Worcestershire sauce, fresh lemon juice, and Tabasco sauce. Transfer to heated serving plates and sprinkle with minced fresh parsley. Serve immediately.

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