Lean, clean dining – in style! A spiced roast of kidney beans, baby tomatoes, and pickled peppers is tossed with fluffy, gluten-free millet and crowned by a hearty ostrich steak. On the side? A luxurious feta and avo salad…
Ostrich Steak Deluxe
Ostrich Steak Deluxe
with a Tex-Mex veggie roast, millet & avocado
Hands on Time: 30 - 50 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Avocado
- Avocados
- Baby Tomatoes
- Danish-style Feta
- Free-range Ostrich Steak
- Green Leaves
- Kidney Beans
- Lemon
- Lemons
- Millet
- NOMU Mexican Spice Blend
- Ostrich
- Pickled Bell Peppers
- Sunflower Seeds
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
SPICY ROAST
Preheat the oven to 180°C. Place the drained kidney beans, sliced pickled peppers, and rinsed baby tomatoes on a roasting tray. Coat in oil, the Mexican spice blend to taste, and a little seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until the beans are crisping up and the tomatoes are blistered.
MAKE YOUR Millet
Place a pot over a medium heat. When hot, toast the Millet for 1-3 minutes until light gold, shifting occasionally. Pour in 150ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 15-18 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking.
CRUNCHY SEEDS & CREAMY AVO
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Halve the Avocado and set aside the half containing the pip for another meal. Scoop the flesh out of the remaining half, cut into cubes, and place in a salad bowl. Squeeze over some lemon juice to stop it browning, season lightly, and set aside.
FRY THE Ostrich
Return the pan to a medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When the pan is hot, fry for 8-10 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes.
ALMOST THERE…
Add the rinsed green leaves, the drained feta, and the lemon zest to taste to the bowl of Avocado. Drizzle over 5ml of olive oil, toss to combine, and set aside for serving. When the millet is cooked, remove from the heat, drain if necessary, and return to the pot. Toss through the roast veggies (including any spicy juices from the tray) and a generous drizzle of oil. Thinly slice the ostrich and lightly season the slices.
YOU’VE EARNED IT
Make a bed of loaded Millet and top with the Ostrich steak slices. Garnish the luxurious avo salad with the toasted seeds and serve on the side. Dig in!
SPICY ROAST
Preheat the oven to 180°C. Place the drained kidney beans, sliced pickled peppers, and rinsed baby tomatoes on a roasting tray. Coat in oil, the Mexican spice blend to taste, and a little seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until the beans are crisping up and the tomatoes are blistered.
MAKE YOUR Millet
Place a pot over a medium heat. When hot, toast the Millet for 1-3 minutes until light gold, shifting occasionally. Pour in 300ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 15-18 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking.
CRUNCHY SEEDS & CREAMY AVO
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Halve the Avocado and remove the pip. Scoop out the flesh, cut into cubes, and place in a salad bowl. Squeeze over some lemon juice to stop it browning, season lightly, and set aside.
FRY THE Ostrich
Return the pan to a medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When the pan is hot, fry for 8-10 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes.
ALMOST THERE…
Add the rinsed green leaves, the drained feta, and the lemon zest to taste to the bowl of Avocado. Drizzle over 10ml of olive oil, toss to combine, and set aside for serving. When the millet is cooked, remove from the heat, drain if necessary, and return to the pot. Toss through the roast veggies (including any spicy juices from the tray) and a generous drizzle of oil. Thinly slice the ostrich and lightly season the slices.
YOU’VE EARNED IT
Make a bed of loaded Millet and top with the Ostrich steak slices. Garnish the luxurious avo salad with the toasted seeds and serve on the side. Dig in!
SPICY ROAST
Preheat the oven to 180°C. Place the drained kidney beans, sliced pickled peppers, and rinsed baby tomatoes on a roasting tray. Coat in oil, the Mexican spice blend to taste, and a little seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until the beans are crisping up and the tomatoes are blistered.
MAKE YOUR Millet
Place a pot over a medium heat. When hot, toast the Millet for 1-3 minutes until light gold, shifting occasionally. Pour in 300ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 15-18 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking.
CRUNCHY SEEDS & CREAMY AVO
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Halve the Avocado and remove the pip. Scoop out the flesh, cut into cubes, and place in a salad bowl. Squeeze over some lemon juice to stop it browning, season lightly, and set aside.
FRY THE Ostrich
Return the pan to a medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When the pan is hot, fry for 8-10 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes.
ALMOST THERE…
Add the rinsed green leaves, the drained feta, and the lemon zest to taste to the bowl of Avocado. Drizzle over 10ml of olive oil, toss to combine, and set aside for serving. When the millet is cooked, remove from the heat, drain if necessary, and return to the pot. Toss through the roast veggies (including any spicy juices from the tray) and a generous drizzle of oil. Thinly slice the ostrich and lightly season the slices.
YOU’VE EARNED IT
Make a bed of loaded Millet and top with the Ostrich steak slices. Garnish the luxurious avo salad with the toasted seeds and serve on the side. Dig in!
SPICY ROAST
Preheat the oven to 180°C. Place the drained kidney beans, sliced pickled peppers, and rinsed baby tomatoes on a roasting tray. Coat in oil, the Mexican spice blend to taste, and a little seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until the beans are crisping up and the tomatoes are blistered.
MAKE YOUR Millet
Place a large pot over a medium heat. When hot, toast the Millet for 2-4 minutes until light gold, shifting occasionally. Pour in 600ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 15-18 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking.
CRUNCHY SEEDS & CREAMY AVO
Place the seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Halve the Avocados and remove the pips. Scoop out the flesh, cut into cubes, and place in a large salad bowl. Squeeze over some lemon juice to stop it browning, season lightly, and set aside.
FRY THE Ostrich
Return the pan to a medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When the pan is hot, fry for 10-12 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes.
ALMOST THERE…
Add the rinsed green leaves, the drained feta, and the lemon zest to taste to the bowl of Avocado. Drizzle over 20ml of olive oil, toss to combine, and set aside for serving. When the millet is cooked, remove from the heat, drain if necessary, and return to the pot. Toss through the roast veggies (including any spicy juices from the tray) and a generous drizzle of oil. Thinly slice the ostrich and lightly season the slices.
YOU’VE EARNED IT
Make a bed of loaded Millet and top with the Ostrich steak slices. Garnish the luxurious avo salad with the toasted seeds and serve on the side. Dig in!
Frequently Asked Questions
What is the preparation time for Ostrich Steak Deluxe?
The preparation time for Ostrich Steak Deluxe with a Tex-Mex veggie roast, millet & avocado is between 30 and 50 minutes.
What is the total time required to make Ostrich Steak Deluxe with a Tex-Mex veggie roast, millet & avocado?
The total time required to make Ostrich Steak Deluxe with a Tex-Mex veggie roast, millet & avocado is between 35 and 55 minutes.
How many servings does Ostrich Steak Deluxe provide?
4 servings
What are the main ingredients in Ostrich Steak Deluxe?
Avocado, Avocados, Baby Tomatoes, Danish-style Feta, Free-range Ostrich Steak, Green Leaves, Kidney Beans, Lemon, Lemons, Millet, NOMU Mexican Spice Blend, Ostrich, Pickled Bell Peppers, Sunflower Seeds, Vegetable Stock
What is the nutritional information of Ostrich Steak Deluxe?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Ostrich Steak Deluxe?
YOU’VE EARNED IT: Make a bed of loaded millet and top with the ostrich steak slices. Garnish the luxurious avo salad with the toasted seeds and serve on the side. Dig in! SPICY ROAST: Preheat the oven to 180°C. Place the drained kidney beans, sliced pickled peppers, and rinsed baby tomatoes on a roasting tray. Coat in oil, the Mexican spice blend to taste, and a little seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until the beans are crisping up and the tomatoes are blistered. MAKE YOUR MILLET: Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes until light gold, shifting occasionally. Pour in 300ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 15-18 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. CRUNCHY SEEDS & CREAMY AVO: Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Halve the avocado and remove the pip. Scoop out the flesh, cut into cubes, and place in a salad bowl. Squeeze over some lemon juice to stop it browning, season lightly, and set aside. FRY THE OSTRICH: Return the pan to a medium heat with a drizzle of oil. Pat the ostrich dry with paper towel. When the pan is hot, fry for 8-10 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes. ALMOST THERE…: Add the rinsed green leaves, the drained feta, and the lemon zest to taste to the bowl of avocado. Drizzle over 10ml of olive oil, toss to combine, and set aside for serving. When the millet is cooked, remove from the heat, drain if necessary, and return to the pot. Toss through the roast veggies (including any spicy juices from the tray) and a generous drizzle of oil. Thinly slice the ostrich and lightly season the slices.
What should be prepared from my kitchen to make Ostrich Steak Deluxe?
Avocado, Avocados, Baby Tomatoes, Danish-style Feta, Free-range Ostrich Steak, Green Leaves, Kidney Beans, Lemon, Lemons, Millet, NOMU Mexican Spice Blend, Ostrich, Pickled Bell Peppers, Sunflower Seeds, Vegetable Stock
How many calories does Ostrich Steak Deluxe have?
calories
How much fat content does Ostrich Steak Deluxe have?
grams
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