What are the main ingredients in Ostrich Steak & Feta Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Blender, Paper Towel, Butter

What is the nutritional information of Ostrich Steak & Feta Sauce?

Calories: 667, Carbs: 49 grams, Fat: grams, Protein: 59.8 grams, Sugar: 11.1 grams, Salt: 963 grams

How do I prepare Ostrich Steak & Feta Sauce?

TOAST: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. ONION PETALS & KALE: Separate the layers of the onion wedges into petals. Return the pan to medium heat with a drizzle of oil. When hot, fry the onion petals until lightly golden, 4-5 minutes. Add the shredded kale and fry until wilted, 2-3 minutes. Remove from the pan, add a squeeze of the lemon juice (to taste), and season. SILKY MASH: Place a pot over medium-high heat with the rinsed beans and 80ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter (optional). Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover. 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. FETA SAUCE: Place a small pot over medium heat with 30g of butter. Once melted, add the grated garlic and the flour. Cook until lightly golden, 1-2 minutes. Slowly whisk in the milk until the sauce thickens. Loosen with a splash of water if it’s too thick. Add the drained feta and the grated cheese. Cook until melted and chunky. Remove from the heat. TIME TO DINE: Plate up the butter bean mash. Side with the kale & onion, and the steak slices. Drizzle over the feta sauce, and garnish with the toasted pumpkin seeds. Finish off with a squeeze of lemon juice.

What should be prepared from my kitchen to make Ostrich Steak & Feta Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Blender, Paper Towel, Butter

Ostrich Steak & Feta Sauce

Name: Ostrich Steak & Feta Sauce
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Blender; Paper Towel; Butter

Feta can be used for so much more than just crumbling into a salad. Like this dinnertime highlight: a beautiful feta & white cheddar bechamel sauce. This delectable liquid is poured over juicy ostrich steak slices, a rich butter bean mash, and a zesty veggie medley of shredded kale & onion petals. Garnished with toasted pumpkin seeds.

Ostrich Steak & Feta Sauce

with butter bean mash, onion petals & toasted pumpkin seeds

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Butter Beans
Cornflour
Danish-style Feta
Free-range Ostrich Steak
Garlic Clove
Garlic Cloves
Grated Cheddar Cheese
Kale
Lemon
Low Fat Fresh Milk
Onion
Ostrich
Pumpkin Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Blender
Paper Towel
Butter

Serves 1

TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ONION PETALS & KALE
Separate the layers of the onion wedges into petals. Return the pan to medium heat with a drizzle of oil. When hot, fry the onion petals until lightly golden, 4-5 minutes. Add the shredded kale and fry until wilted, 2-3 minutes. Remove from the pan, add a squeeze of the lemon juice (to taste), and season.
SILKY MASH
Place a pot over medium-high heat with the rinsed beans and 40ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter (optional). Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FETA SAUCE
Place a small pot over medium heat with 15g of butter. Once melted, add the grated garlic and the flour. Cook until lightly golden, 1-2 minutes. Slowly whisk in the milk until the sauce thickens. Loosen with a splash of water if it’s too thick. Add the drained feta and the grated cheese. Cook until melted and chunky. Remove from the heat.
TIME TO DINE
Plate up the butter bean mash. Side with the kale & onion, and the steak slices. Drizzle over the feta sauce, and garnish with the toasted pumpkin seeds. Finish off with a squeeze of lemon juice.

Pumpkin Seeds - 10g
Onion - 1
Kale - 50g
Lemon - 1
Butter Beans - 120g
Free-range Ostrich Steak - 160g
Garlic clove - 1
Cornflour - 5ml
Low Fat Fresh Milk - 60ml
Danish-style Feta - 25g
Grated Cheddar Cheese - 30g

Download the Recipe

Serves 2

TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ONION PETALS & KALE
Separate the layers of the onion wedges into petals. Return the pan to medium heat with a drizzle of oil. When hot, fry the onion petals until lightly golden, 4-5 minutes. Add the shredded kale and fry until wilted, 2-3 minutes. Remove from the pan, add a squeeze of the lemon juice (to taste), and season.
SILKY MASH
Place a pot over medium-high heat with the rinsed beans and 80ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter (optional). Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FETA SAUCE
Place a small pot over medium heat with 30g of butter. Once melted, add the grated garlic and the flour. Cook until lightly golden, 1-2 minutes. Slowly whisk in the milk until the sauce thickens. Loosen with a splash of water if it’s too thick. Add the drained feta and the grated cheese. Cook until melted and chunky. Remove from the heat.
TIME TO DINE
Plate up the butter bean mash. Side with the kale & onion, and the steak slices. Drizzle over the feta sauce, and garnish with the toasted pumpkin seeds. Finish off with a squeeze of lemon juice.

Pumpkin Seeds - 20g
Onion - 1
Kale - 100g
Lemon - 1
Butter Beans - 240g
Free-range Ostrich Steak - 320g
Garlic clove - 1
Cornflour - 10ml
Low Fat Fresh Milk - 125ml
Danish-style Feta - 50g
Grated Cheddar Cheese - 60g

Download the Recipe

Serves 3

TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ONION PETALS & KALE
Separate the layers of the onion wedges into petals. Return the pan to medium heat with a drizzle of oil. When hot, fry the onion petals until lightly golden, 5-6 minutes. Add the shredded kale and fry until wilted, 3-4 minutes. Remove from the pan, add a squeeze of the lemon juice (to taste), and season.
SILKY MASH
Place a pot over medium-high heat with the rinsed beans and 120ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter (optional). Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FETA SAUCE
Place a small pot over medium heat with 45g of butter. Once melted, add the grated garlic and the flour. Cook until lightly golden, 1-2 minutes. Slowly whisk in the milk until the sauce thickens. Loosen with a splash of water if it’s too thick. Add the drained feta and the grated cheese. Cook until melted and chunky. Remove from the heat.
TIME TO DINE
Plate up the butter bean mash. Side with the kale & onion, and the steak slices. Drizzle over the feta sauce, and garnish with the toasted pumpkin seeds. Finish off with a squeeze of lemon juice.

Pumpkin Seeds - 30g
Onion - 1
Kale - 150g
Lemon - 1
Butter Beans - 360g
Free-range Ostrich Steak - 480g
Garlic cloves - 2
Cornflour - 15ml
Low Fat Fresh Milk - 180ml
Danish-style Feta - 75g
Grated Cheddar Cheese - 90g

Download the Recipe

Serves 4

TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ONION PETALS & KALE
Separate the layers of the onion wedges into petals. Return the pan to medium heat with a drizzle of oil. When hot, fry the onion petals until lightly golden, 5-6 minutes. Add the shredded kale and fry until wilted, 3-4 minutes. Remove from the pan, add a squeeze of the lemon juice (to taste), and season.
SILKY MASH
Place a pot over medium-high heat with the rinsed beans and 160ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter (optional). Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FETA SAUCE
Place a small pot over medium heat with 60g of butter. Once melted, add the grated garlic and the flour. Cook until lightly golden, 1-2 minutes. Slowly whisk in the milk until the sauce thickens. Loosen with a splash of water if it’s too thick. Add the drained feta and the grated cheese. Cook until melted and chunky. Remove from the heat.
TIME TO DINE
Plate up the butter bean mash. Side with the kale & onion, and the steak slices. Drizzle over the feta sauce, and garnish with the toasted pumpkin seeds. Finish off with a squeeze of lemon juice.