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Grilled Ostrich Steak With Lemon And Sage Crust

Grilled ostrich steak with lemon and sage crust

12 minutes cooking time   |   20 minutes preparation time

 DESCRIPTION

 INGREDIENTS

Serves 4

  •  500 g Klein Karoo Ostrich Steak
  •  25 g melted butter
  •  50 g fresh breadcrumbs
  •  Zest of 2 lemons
  •  30 ml sage leaves, finely chopped
  •  15 ml lemon juice
  •  Salt and freshly ground black pepper to taste
 DIRECTIONS

Method:

  • Take fresh breadcrumbs and add all the ingredients to it, except melted butter, and mix well.
  • Add melted butter and mix to bind breadcrumbs.
  • Mixture is moist but crumbly. Keep aside.
  • Prepare steaks until cooked to your liking.
  • Pat crust onto steaks in an even layer of approximately 5 mm.
  • Preheat grill element and grill until the crust is golden brown.

Chef’s tip:  Also try the crust recipes below:

Garlic and Herb Crust

  • 50 g fresh breadcrumbs
  • 1 clove of garlic, crushed
  • 5 ml grainy mustard
  • 5 ml fresh rosemary, finely chopped
  • 25 g melted butter
  • Salt and pepper to taste

Black Pepper Crust

  • 50 g Fresh breadcrumbs
  • 1 clove of garlic, crushed
  • 2 ml cracked or coarsely ground black pepper
  • 25 g melted butter
  • Pinch of thyme
  • Pinch of marjoram
  • Salt to taste

Mediterranean Crust

  • ⅓ cup fresh Italian breadcrumbs
  • ⅓ cup parmesan cheese
  • 2 cloves of garlic, crushed
  • 15 ml fresh oregano, chopped
  • 30 ml fresh parsley, chopped
  • 15 ml lemon zest
  • 30 ml lemon juice
  • 30 ml olive oil
  • 2.5 ml salt
  • 2.5 ml freshly ground black pepper

Recipe: Tersia de Wet

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