12 minutes cooking time | 20 minutes preparation time | Serves 4
INGREDIENTS
- 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