Recipe: grilled ostrich fillet

The ADSA (Association for Dietetics in South Africa) has provided this delicious summer recipe, created by Port Elizabeth chef Vanessa Marx. It is perfect for keeping your health on track this holiday, while still indulging in festive food: “Grilled Ostrich Fillet with Egyptian Dukkah and Cucumber Raita”.

The raita bursts with flavour while being low in sugar and fat and ostrich meat is a great alternative to other “red meat” sources.

Classified as a “white meat” due to its fat content, it’s low in fat (even lower than some chicken cuts) and saturated fat; but also a good source of biologically available iron. This makes a great pairing with the NutritionConfidence “Spinach, Beetroot and Pomegranate Salad”. The recipe serves two.

Grilled ostrich fillet with Egyptian dukkah and cucumber raita


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


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.


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