Grilled Ostrich Steak with Lemon & Sage Crust

Difficulty:
Cost:
20 minutes cooking time
preparation time

Description

PREPARING OSTRICH FILLET OR STEAK

Open the Klein Karoo vacuum-sealed ostrich meat pack and leave to stand for five minutes. Separate individual portions. Lightly baste with olive oil. Heat a heavy-based or grill pan until very hot. If braaiing, the coals should be very hot. Place the fillets or steaks in the pan or on the grid and seal both sides. Turn meat frequently on each side until done as preferred. Use tongs for turning, not a fork, to prevent loss of meat juices. Once the meat is sealed, sprinkle with seasoning. Remove from heat. Again baste lightly with olive oil. Cover and leave to rest for five minutes before serving with a sauce of your choice.

The low intramuscular fat content of ostrich meat may result in a slightly drier meat. Don’t confuse this with toughness, and remember salt and seasoning draw moisture – so be sure to season after sealing the meat. Ostrich meat should be cooked at the highest possible temperature for the shortest possible time. If overcooked (well done), ostrich meat will become dry. The perfect ostrich fillet or steak is pink to rare, moist and tender. Ideally, steak and fillet should be served medium rare. Enjoy the taste!

Cooking times – stove top and braai:
Rare: 2 minutes per side
Medium rare: 3 minutes per side
Medium: 4 minutes per side
(Time based on a fillet or steak with a thickness of ± 2 cm)

Ingredients

Serves 4
  • Freshly ground Black Pepper to taste
  • 500 g Klein Karoo Ostrich Steak
  • 25 g Melted Butter
  • 50 g Fresh Breadcrumbs
  • 2 Lemons, zested
  • 30 ml Sage leaves, finely chopped
  • 15 ml Lemon Juice
  • 50 g Fresh Breadcrumbs
  • 1 clove Garlic
  • 5 ml Grainy Mustard
  • 5 ml Fresh Rosemary, freshly chopped
  • 25 g Melted Butter
  • 1 pinch Salt & Pepper, to taste
  • 0.3 cup Fresh Italian Breadcrumbs
  • 0.3 cup Parmesan Cheese
  • 2 cloves Garlic
  • 30 ml Fresh Parsley
  • 15 ml Fresh Oregano
  • 15 ml Fresh Lemon Zest
  • 30 ml Fresh Lemon Juice
  • 30 ml Olive Oil
  • 2.5 ml Salt

Directions

Method:

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

 

For the Garlic and Herb Crust, combine the following Ingredients:

Please note: These quantities will vary accordingly if you adjust the number of people to be served in the ingredient section above.

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

 

For the Black Pepper Crust, combine the following Ingredients:

Please note: These quantities will vary accordingly if you adjust the number of people to be served in the ingredient section above.

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

 

For the Mediterranean Crust, combine the following Ingredients:

Please note: These quantities will vary accordingly if you adjust the number of people to be served in the ingredient section above.

  • 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