eCook Meal
Honey-mustard Ostrich Steak
with Brussels sprouts, crispy kale & carrot
Once you’ve tasted the juicy steak slices basted in a honey & mustard sauce, sided with charred Brussels sprouts, roasted carrot wedges, crispy kale & a sprinkling of sunflower seeds, you’ll want to share this culinary gift with all your loved ones.
Serving guide
Choose your portion size.
IT’S BEGINNING
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the halved brussels sprouts and the NOMU rub to the bowl. Toss until combined. Set aside.
LET’S MAKE A TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
HALFWAY THERE
When the carrots reach the halfway mark, give the tray a shift. Scatter the dressed Kale & Brussels sprouts over the tray. Return to the hot oven and roast for the remaining time until crispy.
HONEY-MUSTARD STEAK
Return the pan to a medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the honey-mustard sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Season.
IT’S DINNER TIME
Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted sunflower seeds. Enjoy, Chef!
IT’S BEGINNING
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the halved brussels sprouts and the NOMU rub to the bowl. Toss until combined. Set aside.
LET’S MAKE A TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
HALFWAY THERE
When the carrots reach the halfway mark, give the tray a shift. Scatter the dressed Kale & Brussels sprouts over the tray. Return to the hot oven and roast for the remaining time until crispy.
HONEY-MUSTARD STEAK
Return the pan to a medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the honey-mustard sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Season.
IT’S DINNER TIME
Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted sunflower seeds. Enjoy, Chef!
IT’S BEGINNING
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway). Place the shredded kale on a separate roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the halved brussels sprouts and the NOMU rub to the tray. Toss until combined. Set aside.
LET’S MAKE A TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
HALFWAY THERE
When the carrots reach the halfway mark, give the tray a shift. Pop the tray of Kale & Brussels sprouts into the hot oven and roast for the remaining time until crispy.
HONEY-MUSTARD STEAK
Return the pan to a medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the honey-mustard sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Season.
IT’S DINNER TIME
Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted sunflower seeds. Enjoy, Chef!
IT’S BEGINNING
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway). Place the shredded kale on a separate roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the halved brussels sprouts and the NOMU rub to the tray. Toss until combined. Set aside.
LET’S MAKE A TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
HALFWAY THERE
When the carrots reach the halfway mark, give the tray a shift. Pop the tray of Kale & Brussels sprouts into the hot oven and roast for the remaining time until crispy.
HONEY-MUSTARD STEAK
Return the pan to a medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the honey-mustard sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Season.
IT’S DINNER TIME
Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted sunflower seeds. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R241.03
for 4 servings · R60.26 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Brussels Sprouts needs 400 gBrussels Sprouts 500 g 500 g at R74.99 · 80% of packR59.99
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
- Honey-mustard Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Honey-mustard Ostrich Steak?
The preparation time for Honey-mustard Ostrich Steak with Brussels sprouts, crispy kale & carrot is between 25 and 45 minutes.
What is the total time required to make Honey-mustard Ostrich Steak with Brussels sprouts, crispy kale & carrot?
The total time required to make Honey-mustard Ostrich Steak with Brussels sprouts, crispy kale & carrot is between 40 and 60 minutes.
How many servings does Honey-mustard Ostrich Steak provide?
4 servings
What are the main ingredients in Honey-mustard Ostrich Steak?
Brussels Sprouts, Carrot, Honey-Mustard Sauce, Kale, NOMU Provençal Rub, Ostrich, Ostrich Steak, Sunflower Seeds
What is the nutritional information of Honey-mustard Ostrich Steak?
Calories: 508, Carbs: 59 grams, Fat: grams, Protein: 45.5 grams, Sugar: 34.2 grams, Salt: 448 grams
How do I prepare Honey-mustard Ostrich Steak?
IT’S DINNER TIME: Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted sunflower seeds. Enjoy, Chef! HALFWAY THERE: When the carrots reach the halfway mark, give the tray a shift. Scatter the dressed kale & Brussels sprouts over the tray. Return to the hot oven and roast for the remaining time until crispy. LET’S MAKE A TOAST: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. IT’S BEGINNING: Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the halved brussels sprouts and the NOMU rub to the bowl. Toss until combined. Set aside. HONEY-MUSTARD STEAK: Return the pan to a medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the honey-mustard sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Season.
What should be prepared from my kitchen to make Honey-mustard Ostrich Steak?
Brussels Sprouts, Carrot, Honey-Mustard Sauce, Kale, NOMU Provençal Rub, Ostrich, Ostrich Steak, Sunflower Seeds
How many calories does Honey-mustard Ostrich Steak have?
508 calories
How much fat content does Honey-mustard Ostrich Steak have?
grams