Ostrich Steak Sandwich

Serves 4


Spice rub

1 teaspoon cumin seeds

1 teaspoon coriander seeds

½ teaspoon dried oregano

½ teaspoon smoked paprika

Salt and pepper

Grind in pestle and mortar until fine


½ cup Greek style yoghurt

½ cucumber, grated and drained of excess liquid

½ teaspoon ground cumin

Small bunch of fresh mint, roughly chopped

½ lemon, juice

½ garlic clove, finely chopped

Combine all the ingredients


1 Jalapeno, finely chopped

1 small shallot, finely chopped

1 red chilli, finely chopped

1 teaspoon red wine vinegar

Small handful of fresh coriander

Small handful of fresh parsley

1 garlic clove, finely chopped

2 teaspoons olive oil

Salt and pepper to taste

Roughly chop the coriander and parsley and combine with the remaining ingredients.


450g Ostrich fillet

Ciabatta loaf, sliced thick

1 Avocado, sliced

Baby butter lettuce

Brush olive oil on thick slices of Ciabatta. Lightly toast in a dry griddle pan. Set aside

Brush the ostrich fillet with olive oil and then an even layer of the spice rub. Grill on a hot griddle pan until medium doneness or to your liking. Allow the meat to rest for 5 minute before cutting thick slices.

Assemble the steak sandwich starting with a layer of avocado slices, followed by the butter lettuce leaves, thick ostrich steak slices and finishing with a choice of tzatziki or Chimichurri.

Watch the “How to” video here.