It’s getting hot in here! Seared ostrich steak, crispy roast potatoes, peppery rocket, and crunchy, charred broccoli. Pop a punchy paprika-chipotle That Mayo on the side and savour the smoky flavour.
OSTRICH STEAK SMOKE OUT
OSTRICH STEAK SMOKE OUT
with charred broccoli, roast potatoes & That Mayo
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 45 minutes
Ingredients:
- Balsamic Vinegar
- Broccoli Florets
- Green Leaves
- NOMU Italian Rub
- Ostrich
- Ostrich Steak
- Ostrich Steaks
- Potato
- Smoked Paprika
- Sunflower Seeds
- That Mayo Chipotle Mayo
From your kitchen:
- Salt & Pepper
- Oil (cooking, olive & coconut)
- Paper Towel
- Water
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST POTATOES & BROCCOLI
Preheat the oven to 200°C. Spread out the potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. At the halfway mark, remove the potatoes from the oven and give them a shift. Add the broccoli pieces to the tray and coat them in oil. Add the Italian rub to the tray and toss until the veg is well coated. Return the tray to the oven and roast for a further 15-20 minutes until the broccoli is charred and the potatoes are cooked through and crispy.
TOAST THE SEEDS
Place a pan large enough for the ostrich steaks over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SMOKY, SPICY MAYO
In a bowl, combine the chipotle mayo with the smoked paprika to taste. Season and set aside for serving.
SEAR THE OSTRICH
Place a pan over a medium-high heat with a drizzle of oil. Pat the ostrich steak dry with some paper towel. When the pan is hot, fry the steak for 6-8 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 before thinly slicing. Lightly season the slices.
FINAL TOUCHES
Just before serving, toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning.
TIME TO DIG IN!
Dish up some golden roast potatoes and charred broccoli alongside the dressed green leaves. Lay the juicy ostrich slices over the top. Add a sprinkling of toasted sunflower seeds and serve with the chipotle mayo on the side! Scrumptious, Chef!
Potato - 200g
Broccoli Florets - 150g
NOMU Italian Rub - 5ml
Sunflower Seeds - 10g
Smoked Paprika - 2.5ml
That Mayo Chipotle Mayo - 40ml
Ostrich Steak - 1
Green Leaves - 20g
Balsamic Vinegar - 7.5ml
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST POTATOES & BROCCOLI
Preheat the oven to 200°C. Spread out the potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. At the halfway mark, remove the potatoes from the oven and give them a shift. Add the broccoli pieces to the tray and coat them in oil. Add the Italian rub to the tray and toss until the veg is well coated. Return the tray to the oven and roast for a further 15-20 minutes until the broccoli is charred and the potatoes are cooked through and crispy.
TOAST THE SEEDS
Place a pan large enough for the ostrich steaks over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SMOKY, SPICY MAYO
In a bowl, combine the chipotle mayo with the smoked paprika to taste. Season and set aside for serving.
SEAR THE OSTRICH
Place a pan over a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour 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 before thinly slicing. Lightly season the slices.
FINAL TOUCHES
Just before serving, toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning.
TIME TO DIG IN!
Dish up some golden roast potatoes and charred broccoli alongside the dressed green leaves. Lay the juicy ostrich slices over the top. Add a sprinkling of toasted sunflower seeds and serve with the chipotle mayo on the side! Scrumptious, Chef!
Potato - 400g
Broccoli Florets - 300g
NOMU Italian Rub - 10ml
Sunflower Seeds - 20g
Smoked Paprika - 5ml
That Mayo Chipotle Mayo - 80ml
Ostrich Steaks - 2
Green Leaves - 40g
Balsamic Vinegar - 15ml
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST POTATOES & BROCCOLI
Preheat the oven to 200°C. Spread out the potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. At the halfway mark, remove the potatoes from the oven and give them a shift. Add the broccoli pieces to the tray and coat them in oil. Add the Italian rub to the tray and toss until the veg is well coated. Return the tray to the oven and roast for a further 15-20 minutes until the broccoli is charred and the potatoes are cooked through and crispy.
TOAST THE SEEDS
Place a pan large enough for the ostrich steaks over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SMOKY, SPICY MAYO
In a bowl, combine the chipotle mayo with the smoked paprika to taste. Season and set aside for serving.
SEAR THE OSTRICH
Place a pan over a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour 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 before thinly slicing. Lightly season the slices.
FINAL TOUCHES
Just before serving, toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning.
TIME TO DIG IN!
Dish up some golden roast potatoes and charred broccoli alongside the dressed green leaves. Lay the juicy ostrich slices over the top. Add a sprinkling of toasted sunflower seeds and serve with the chipotle mayo on the side! Scrumptious, Chef!
Potato - 400g
Broccoli Florets - 300g
NOMU Italian Rub - 10ml
Sunflower Seeds - 20g
Smoked Paprika - 5ml
That Mayo Chipotle Mayo - 80ml
Ostrich Steaks - 2
Green Leaves - 40g
Balsamic Vinegar - 15ml
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST POTATOES & BROCCOLI
Preheat the oven to 200°C. Spread out the potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes. At the halfway mark, remove the potatoes from the oven and give them a shift. Place the broccoli pieces on a separate tray and coat in oil. Add the Italian rub to both trays of veg and toss until well coated. Place both trays in the oven and roast for a further 20-25 minutes until the broccoli is charred and the potatoes are cooked through and crispy.
TOAST THE SEEDS
Place a pan large enough for the ostrich steaks over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SMOKY, SPICY MAYO
In a bowl, combine the chipotle mayo with the smoked paprika to taste. Season and set aside for serving.
SEAR THE OSTRICH
Place a pan over a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour 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 before thinly slicing. Lightly season the slices.
FINAL TOUCHES
Just before serving, toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning.
TIME TO DIG IN!
Dish up some golden roast potatoes and charred broccoli alongside the dressed green leaves. Lay the juicy ostrich slices over the top. Add a sprinkling of toasted sunflower seeds and serve with the chipotle mayo on the side! Scrumptious, Chef!
Potato - 800g
Broccoli Florets - 600g
NOMU Italian Rub - 20ml
Sunflower Seeds - 40g
Smoked Paprika - 10ml
That Mayo Chipotle Mayo - 160ml
Ostrich Steaks - 4
Green Leaves - 80g
Balsamic Vinegar - 30ml
Woolies Products in this dish
