Grilled Ostrich Steak with Lemon and Sage Crust

12 minutes cooking time
20 minutes preparation time



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



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


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


Garlic and Herb Crust

  • 50g fresh Breadcrumbs
  • 1 clove of Garlic, crushed
  • 5ml Grainy Mustard
  • 5ml Fresh Rosemary, finely chopped
  • 25g Melted Butter
  • Salt and Pepper to taste


Black Pepper Crust

  • 50g Fresh Breadcrumbs
  • 1 clove of Garlic, crushed
  • 2ml Cracked or Coarsely Ground Black Pepper
  • 25g 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
  • 15ml Fresh Oregano, chopped
  • 30ml Fresh Parsley, chopped
  • 15ml Lemon Zest
  • 30ml Lemon Juice
  • 30ml Olive Oil
  • 2.5ml Salt
  • 2.5ml Freshly Ground Black Pepper


Recipe by:  Tersia de Wet