Get ready for a mouthwatering treat: Ostrich Steak Sandwich. Tender ostrich steak smoked to perfection, nestled between freshly baked bread, and topped with a delicious sauce. It's guaranteed to be one of your next favorite sandwiches.
Ingredients
Large Ostrich Tenderloin (appox 1.5lbs) - or leftovers from a whole leg
1 Tomatillo
1 Small bunch of cilantro leaves
1 Green onion (sliced)
1 1/2 tsp of minced garlic
2/3 cups of olive oil
1Tbsp mustard
1 Tbsp of horseradish
Salt and pepper to taste
Ciabatta buns (or your preferred bread)
Preparation
When ready to cook, set the smoker temperature to 180F.
Rub the Ostrich Tenderloin with salt, pepper, or other favorite seasonings.
Place the meat directly on the grill and smoke for 15-20 min.
Remove and discard the husk from the tomatillo. In a small pot of boiling water, add the tomatillo and cook for 3 minutes. Remove the tomatillo and reserve the cooking water.
In a food processor or blender, add the tomatillo, cilantro, green onion, garlic, oil, mustard, 1/4 cup of reserved tomatillo cooking water, horseradish, and a pinch of salt and pepper. Blend the ingredients until smooth.
Remove the tenderloin from the smoker and set the temperature to 400F.
Insert a meat probe horizontally into the center of the steak. Place the meat directly on the grill grates and cook until the internal temperature reaches 135F, or desired doneness
Remove the tenderloin from the grill and allow to rest for 5 minutes before thinly slicing. Assemble the sandwiches by placing the sliced steak on a ciabatta bun. Top with reserved tomatillo sauce and other fresh vegetables as desired.
