Grilled Ostrich Fillet with Egyptian Dukkah and Cucumber Raita recipe

A healthy weight-loss recipe for Grilled Ostrich Fillets with Cucumber Raita and Dukkah

Ingredients
2 x 150g ostrich fillet steaks
80g Egyptian dukkah
30ml sunflower oil
Salt flakes
1/2 cup low fat plain yoghurt
1/2 a medium cucumber
10g fresh coriander
The juice of 1/2 a lemon
Salt & pepper

How to

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.

For the raita:
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.

To serve:
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.

TIP: Ostrich fillet is best cooked on a high heat for a shorter period. This recipe cooking time would result in a medium rare steak, depending on the thickness of the steak. For a rarer steak, cook for one minute less on each side.

Recipe provided by the Association for Dietetics in South Africa (ADSA). Visit their website for more nutrition information and a list of dietitians in your area.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

    (0 / 5)