This ADSA NutritionConfidence recipe, created by Chef Vanessa Marx, is perfect for keeping your health on track. Ostrich is a great alternative to other ‘red meat’ sources - it’s low in fat (even lower than some chicken cuts) and saturated fat; but it's also a great source of iron.
Ingredients:For the dukkah-crusted ostrich steaks
- 4 x 150g ostrich fillet steaks
- 160g Egyptian dukkah
- 60ml sunflower oil
- Salt flakes
- 1 cup low fat plain yoghurt
- 1 medium cucumber
- 20g fresh coriander
- The juice of 1 lemon
- Salt & pepper
Method:For the steaks
- Put a griddle pan on a very high heat.
- Drizzle the ostrich steaks with oil and coat in the dukkah. Season with salt flakes.
- Once the griddle pan is searing hot, lay the steaks onto the griddle. Do not move them around, leave them to grill on the first side for around 2-3 minutes. Turn the steak over and grill on the other side for a further 2-3 minutes. Remove the steaks from the grill and leave to rest for 2 minutes on a cutting board.
- Cut the cucumber into small cubes about 5mm, or for a time-saving method, grate.
- Chop the coriander roughly.
- Mix the cucumber and coriander into the yoghurt.
- Season the raita with lemon juice, salt and pepper.
- Slice the steaks into 1cm thick slices and arrange on a plate or serving platter.
- Add dollops of raita on top of the steaks, and serve with a fresh seasonal salad, or side dish of your choice.
Notes: Ostrich fillet is best cooked on high heat for a shorter period. In this recipe, the cooking time would result in a medium rare steak, depending on the thickness of the steak. For a rarer steak, cook the ostrich steaks for 1 minute less on each side.