A classic pairing that satisfies every time! Succulent steak, served with truffled-cheese potato wedges and a fresh garden salad. Finished off with a scatter of toasted sunflower seeds.
Ostrich Steak & Truffle Potato
Ostrich Steak & Truffle Potato
with cheese, a fresh salad & sunflower seeds
Hands on Time: 20 - 35 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Free-range Ostrich Steak
- Grated Italian-style Hard Cheese
- Green Beans
- Green Leaves
- NOMU Provençal Rub
- Ostrich
- Plum Tomato
- Plum Tomatoes
- Potato
- Red Wine Vinegar
- Sunflower Seeds
- Truffle Oil
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
- Sugar/Sweetener/Honey
CRISPY WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
ZINGY TOMATOES & NUTS
Place the tomato quarters in a bowl. Toss through the red wine vinegar, season with a pinch of salt, and set aside to pickle. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
CHARRED GREEN BEANS
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Fry the green beans for 3-4 minutes until charred and slightly soft, shifting occasionally. Remove on completion.
SIZZLING STEAK
Return the pan to a medium heat with another drizzle of oil. Pat the ostrich steak dry with paper towel. When the pan is hot, fry the steak for 2-3 minutes per side until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the Provençal rub to baste the steaks. Remove from the pan on completion and allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
TRUFFLE & CHEESE
Just before serving, place the roasted wedges in a big bowl. Add the truffle oil and Italian grated cheese and toss to combine. Drain the red wine vinegar from the tomatoes and place the drained vinegar in a salad bowl. Add 5ml of olive oil to the salad bowl and add a sweetener of choice. Whisk until fully combined. Add the rinsed green leaves, pickled tomatoes, charred green beans, and some seasoning. Toss until coated.
DINNER IS SERVED
Plate up some crispy, flavour packed wedges alongside the sizzling steak and fresh garden salad. Garnish with a scatter of toasted sunflower seeds. Well done, Chef!
Potato - 200g
Plum Tomato - 1
Red Wine Vinegar - 15ml
Sunflower Seeds - 10g
Green Beans - 80g
Free-range Ostrich Steak - 160g
NOMU Provençal Rub - 5ml
Truffle Oil - 10ml
Grated Italian-style Hard Cheese - 15ml
Green Leaves - 20g
CRISPY WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
ZINGY TOMATOES & NUTS
Place the tomato quarters in a bowl. Toss through the red wine vinegar, season with a pinch of salt, and set aside to pickle. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
CHARRED GREEN BEANS
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Fry the green beans for 3-4 minutes until charred and slightly soft, shifting occasionally. Remove on completion.
SIZZLING STEAK
Return the pan to a medium heat with another drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the Provençal rub to baste the steaks. Remove from the pan on completion and allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
TRUFFLE & CHEESE
Just before serving, place the roasted wedges in a big bowl. Add the truffle oil and Italian grated cheese and toss to combine. Drain the red wine vinegar from the tomatoes and place the drained vinegar in a salad bowl. Add 10ml of olive oil to the salad bowl and add a sweetener of choice. Whisk until fully combined. Add the rinsed green leaves, pickled tomatoes, charred green beans, and some seasoning. Toss until coated.
DINNER IS SERVED
Plate up some crispy, flavour packed wedges alongside the sizzling steak and fresh garden salad. Garnish with a scatter of toasted sunflower seeds. Well done, Chef!
Potato - 400g
Plum Tomatoes - 2
Red Wine Vinegar - 30ml
Sunflower Seeds - 20g
Green Beans - 160g
Free-range Ostrich Steak - 320g
NOMU Provençal Rub - 1
Truffle Oil - 20ml
Grated Italian-style Hard Cheese - 30ml
Green Leaves - 40g
CRISPY WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
ZINGY TOMATOES & NUTS
Place the tomato quarters in a bowl. Toss through the red wine vinegar, season with a pinch of salt, and set aside to pickle. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
CHARRED GREEN BEANS
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Fry the green beans for 4-5 minutes until charred and slightly soft, shifting occasionally. Remove on completion.
SIZZLING STEAK
Return the pan to a medium heat with another drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the Provençal rub to baste the steaks. Remove from the pan on completion and allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
TRUFFLE & CHEESE
Just before serving, place the roasted wedges in a big bowl. Add the truffle oil and Italian grated cheese and toss to combine. Drain the red wine vinegar from the tomatoes and place the drained vinegar in a salad bowl. Add 15ml of olive oil to the salad bowl and add a sweetener of choice. Whisk until fully combined. Add the rinsed green leaves, pickled tomatoes, charred green beans, and some seasoning. Toss until coated.
DINNER IS SERVED
Plate up some crispy, flavour packed wedges alongside the sizzling steak and fresh garden salad. Garnish with a scatter of toasted sunflower seeds. Well done, Chef!
Potato - 600g
Plum Tomatoes - 3
Red Wine Vinegar - 45ml
Sunflower Seeds - 30g
Green Beans - 240g
Free-range Ostrich Steak - 480g
NOMU Provençal Rub - 15ml
Truffle Oil - 30ml
Grated Italian-style Hard Cheese - 45ml
Green Leaves - 60g
CRISPY WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
ZINGY TOMATOES & NUTS
Place the tomato quarters in a bowl. Toss through the red wine vinegar, season with a pinch of salt, and set aside to pickle. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
CHARRED GREEN BEANS
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Fry the green beans for 4-5 minutes until charred and slightly soft, shifting occasionally. Remove on completion.
SIZZLING STEAK
Return the pan to a medium heat with another drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the Provençal rub to baste the steaks. Remove from the pan on completion and allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
TRUFFLE & CHEESE
Just before serving, place the roasted wedges in a big bowl. Add the truffle oil and Italian grated cheese and toss to combine. Drain the red wine vinegar from the tomatoes and place the drained vinegar in a salad bowl. Add 20ml of olive oil to the salad bowl and add a sweetener of choice. Whisk until fully combined. Add the rinsed green leaves, pickled tomatoes, charred green beans, and some seasoning. Toss until coated.
DINNER IS SERVED
Plate up some crispy, flavour packed wedges alongside the sizzling steak and fresh garden salad. Garnish with a scatter of toasted sunflower seeds. Well done, Chef!
Potato - 800g
Plum Tomatoes - 4
Red Wine Vinegar - 60ml
Sunflower Seeds - 40g
Green Beans - 320g
Free-range Ostrich Steak - 640g
NOMU Provençal Rub - 20ml
Truffle Oil - 40ml
Grated Italian-style Hard Cheese - 60ml
Green Leaves - 80g
Woolies Products in this dish
