Tender, thyme & butter-basted ostrich steak slices are served atop a bed of loaded bulgur wheat dotted with crispy lentils & piquanté peppers. The dish is finished off with a zesty mustard vinaigrette and more crispy lentils. Who said simple can’t be fancy, Chef?
Thyme Ostrich & Bulgur Wheat
Thyme Ostrich & Bulgur Wheat
with crispy lentils & a mustard vinaigrette
Hands on Time: 15 - 35 minutes
Overall Time: 20 - 40 minutes
Ingredients:
- Bulgur Wheat
- Dried Thyme
- Green Leaves
- Mustard Vinaigrette
- Ostrich
- Ostrich Steak
- Piquanté Peppers
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain (if necessary), fluff with a fork, and set aside.
CRISPY LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan and season.
DO THE DRESSING
In a small bowl, combine the mustard vinaigrette with 5ml of sweetener, 20ml of olive oil, and seasoning.
BASTE THE STEAK
Return the pan to 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). In the final 1-2 minutes, baste with a knob of butter and the dried thyme. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
LOADED BULGUR
To the pot of bulgur wheat, mix through the shredded leaves, the chopped peppers, ½ the crispy lentils, and seasoning.
GRAB THE PLATES
Serve up a bed of the loaded bulgur wheat and top with the ostrich slices. Drizzle over any reserved pan juices and the mustard vinaigrette. Scatter over the remaining crispy lentils and dig in!
Bulgur Wheat - 75ml
Tinned Lentils - 60g
Mustard Vinaigrette - 15ml
Ostrich Steak - 160g
Dried Thyme - 5ml
Green Leaves - 20g
Piquanté Peppers - 10g
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain (if necessary), fluff with a fork, and set aside.
CRISPY LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan and season.
DO THE DRESSING
In a small bowl, combine the mustard vinaigrette with 10ml of sweetener, 40ml of olive oil, and seasoning.
BASTE THE STEAK
Return the pan to 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). In the final 1-2 minutes, baste with a knob of butter and the dried thyme. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
LOADED BULGUR
To the pot of bulgur wheat, mix through the shredded leaves, the chopped peppers, ½ the crispy lentils, and seasoning.
GRAB THE PLATES
Serve up a bed of the loaded bulgur wheat and top with the ostrich slices. Drizzle over any reserved pan juices and the mustard vinaigrette. Scatter over the remaining crispy lentils and dig in!
Bulgur Wheat - 150ml
Tinned Lentils - 120g
Mustard Vinaigrette - 30ml
Ostrich Steak - 320g
Dried Thyme - 10ml
Green Leaves - 40g
Piquanté Peppers - 20g
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain (if necessary), fluff with a fork, and set aside.
CRISPY LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 8-10 minutes (shifting occasionally). Remove from the pan and season.
DO THE DRESSING
In a small bowl, combine the mustard vinaigrette with 15ml of sweetener, 60ml of olive oil, and seasoning.
BASTE THE STEAK
Return the pan to 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). In the final 1-2 minutes, baste with a knob of butter and the dried thyme. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
LOADED BULGUR
To the pot of bulgur wheat, mix through the shredded leaves, the chopped peppers, ½ the crispy lentils, and seasoning.
GRAB THE PLATES
Serve up a bed of the loaded bulgur wheat and top with the ostrich slices. Drizzle over any reserved pan juices and the mustard vinaigrette. Scatter over the remaining crispy lentils and dig in!
Bulgur Wheat - 225ml
Tinned Lentils - 180g
Mustard Vinaigrette - 45ml
Ostrich Steak - 480g
Dried Thyme - 15ml
Green Leaves - 60g
Piquanté Peppers - 30g
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain (if necessary), fluff with a fork, and set aside.
CRISPY LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 8-10 minutes (shifting occasionally). Remove from the pan and season.
DO THE DRESSING
In a small bowl, combine the mustard vinaigrette with 20ml of sweetener, 80ml of olive oil, and seasoning.
BASTE THE STEAK
Return the pan to 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). In the final 1-2 minutes, baste with a knob of butter and the dried thyme. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
LOADED BULGUR
To the pot of bulgur wheat, mix through the shredded leaves, the chopped peppers, ½ the crispy lentils, and seasoning.
GRAB THE PLATES
Serve up a bed of the loaded bulgur wheat and top with the ostrich slices. Drizzle over any reserved pan juices and the mustard vinaigrette. Scatter over the remaining crispy lentils and dig in!
Bulgur Wheat - 300ml
Tinned Lentils - 240g
Mustard Vinaigrette - 60ml
Ostrich Steak - 640g
Dried Thyme - 20ml
Green Leaves - 80g
Piquanté Peppers - 40g
Woolies Products in this dish
