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Open ostrich steak sandwich

By Bianca Jones
6
Easy
15 minutes
20 minutes

Ingredients

  • 1 T soya sauce
  • 1 t lemon juice
  • 1 T olive oil
  • sea salt, to taste
  • 500 g Woolworths whole ostrich fillet
  • 1 loaf ciabatta or rustic bread, sliced and toasted
    • For the wasabi crème fraiche, mix:

  • 250 g crème fraiche
  • 2 t wasabi paste, or to taste
  • 1 t lemon juice
  • sea salt, to taste
    • For the herb salad, mix:

  • A handful basil leaves, chopped
  • A handful celery leaves, chopped
  • A handful dill, chopped
  • A handful Italian parsley, chopped
  • 2 t olive oil
  • a squeeze of lemon juice
  • sea salt and freshly ground black pepper, to taste
    • For serving:

  • 90 g pickled red onions
  • nori sheets, crushed
  • toasted sesame seeds

Method

1 Mix the soya sauce, lemon juice and olive oil. Coat the ostrich lightly and marinate for 10 minutes.

2 Heat a pan until very hot. Sear the ostrich for 3–5 minutes on each side, or until cooked to your preference. Rest for a few minutes, then slice thinly.

3 Spread the wasabi crème fraîche onto the toasted bread. Layer on the sliced ostrich, a handful of herb salad and pickled red onions.

4 Sprinkle with the crushed nori and sesame seeds, and lightly drizzle with olive oil if desired.

Find more ostrich recipes here

Photography and videography: Sadiqah Assur-Ismail

Recipe and production: Bianca Jones

Our ostriches are reared by South African farmers who care as much as we do about animal welfare for the very best lean, clean and flavourful protein.

 

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