Oven-roasted butternut & chickpeas are paired with a moreish cherry tomato relish elevated with fresh rosemary & balsamic vinegar. This stunning veggie base is then topped with butter-basted ostrich steak slices and sided with fresh green leaves crumbled with Danish-style feta. Finished up with dollops of chimichurri sauce.
Cherry Tomato Sauce & Ostrich Steak
Cherry Tomato Sauce & Ostrich Steak
with roasted butternut & chickpeas
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Balsamic Vinegar
- Butternut
- Cherry Tomatoes
- Chickpeas
- Danish-style Feta
- Free-range Ostrich Steak
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Ostrich
- Pesto Princess Chimichurri Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
ROAST Butternut
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHERRY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed tomatoes, the grated garlic, and the rinsed rosemary sprigs until the tomatoes are blistered, 5-6 minutes. Press the tomatoes down with the back of a wooden spoon until saucy. Add the balsamic vinegar and simmer, 1-2 minutes. Remove from the heat and discard the rosemary sprigs. Add a sweetener (to taste) and seasoning.
CRISPY Chickpeas
When the Butternut has been roasting for 10 minutes, coat the rinsed chickpeas in oil and seasoning. Scatter the chickpeas over the butternut and roast for the remaining time until crispy.
SIZZLING STEAK
Place a clean pan over 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.
SOME FRESHNESS
In a salad bowl, combine the rinsed green leaves, a drizzle of olive oil, and seasoning.
TIME TO DINE
Plate up the roasted veggies alongside the cherry tomato sauce. Top the sauce with the steak slices. Side with the green salad and crumble over the drained feta. Dollop the chimichurri sauce over everything. Enjoy, Chef!
ROAST Butternut
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHERRY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed tomatoes, the grated garlic, and the rinsed rosemary sprigs until the tomatoes are blistered, 5-6 minutes. Press the tomatoes down with the back of a wooden spoon until saucy. Add the balsamic vinegar and simmer, 1-2 minutes. Remove from the heat and discard the rosemary sprigs. Add a sweetener (to taste) and seasoning.
CRISPY Chickpeas
When the Butternut has been roasting for 10 minutes, coat the rinsed chickpeas in oil and seasoning. Scatter the chickpeas over the butternut and roast for the remaining time until crispy.
SIZZLING STEAK
Place a clean pan over 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.
SOME FRESHNESS
In a salad bowl, combine the rinsed green leaves, a drizzle of olive oil, and seasoning.
TIME TO DINE
Plate up the roasted veggies alongside the cherry tomato sauce. Top the sauce with the steak slices. Side with the green salad and crumble over the drained feta. Dollop the chimichurri sauce over everything. Enjoy, Chef!
ROAST Butternut
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHERRY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed tomatoes, the grated garlic, and the rinsed rosemary sprigs until the tomatoes are blistered, 6-7 minutes. Press the tomatoes down with the back of a wooden spoon until saucy. Add the balsamic vinegar and simmer, 1-2 minutes. Remove from the heat and discard the rosemary sprigs. Add a sweetener (to taste) and seasoning.
CRISPY Chickpeas
When the Butternut has been roasting for 10 minutes, coat the rinsed chickpeas in oil and seasoning. Scatter the chickpeas over the butternut and roast for the remaining time until crispy.
SIZZLING STEAK
Place a clean pan over 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.
SOME FRESHNESS
In a salad bowl, combine the rinsed green leaves, a drizzle of olive oil, and seasoning.
TIME TO DINE
Plate up the roasted veggies alongside the cherry tomato sauce. Top the sauce with the steak slices. Side with the green salad and crumble over the drained feta. Dollop the chimichurri sauce over everything. Enjoy, Chef!
ROAST Butternut
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHERRY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed tomatoes, the grated garlic, and the rinsed rosemary sprigs until the tomatoes are blistered, 6-7 minutes. Press the tomatoes down with the back of a wooden spoon until saucy. Add the balsamic vinegar and simmer, 1-2 minutes. Remove from the heat and discard the rosemary sprigs. Add a sweetener (to taste) and seasoning.
CRISPY Chickpeas
When the Butternut has been roasting for 10 minutes, coat the rinsed chickpeas in oil and seasoning. Scatter the chickpeas over the butternut and roast for the remaining time until crispy.
SIZZLING STEAK
Place a clean pan over 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.
SOME FRESHNESS
In a salad bowl, combine the rinsed green leaves, a drizzle of olive oil, and seasoning.
TIME TO DINE
Plate up the roasted veggies alongside the cherry tomato sauce. Top the sauce with the steak slices. Side with the green salad and crumble over the drained feta. Dollop the chimichurri sauce over everything. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Cherry Tomato Sauce & Ostrich Steak?
The preparation time for Cherry Tomato Sauce & Ostrich Steak with roasted butternut & chickpeas is between 25 and 40 minutes.
What is the total time required to make Cherry Tomato Sauce & Ostrich Steak with roasted butternut & chickpeas?
The total time required to make Cherry Tomato Sauce & Ostrich Steak with roasted butternut & chickpeas is between 40 and 55 minutes.
How many servings does Cherry Tomato Sauce & Ostrich Steak provide?
4 servings
What are the main ingredients in Cherry Tomato Sauce & Ostrich Steak?
Balsamic Vinegar, Butternut, Cherry Tomatoes, Chickpeas, Danish-style Feta, Free-range Ostrich Steak, Fresh Rosemary, Garlic Clove, Garlic Cloves, Green Leaves, Ostrich, Pesto Princess Chimichurri Sauce
What is the nutritional information of Cherry Tomato Sauce & Ostrich Steak?
Calories: 614, Carbs: 52 grams, Fat: grams, Protein: 49.1 grams, Sugar: 12.3 grams, Salt: 498 grams
How do I prepare Cherry Tomato Sauce & Ostrich Steak?
CHERRY TOMATO SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed tomatoes, the grated garlic, and the rinsed rosemary sprigs until the tomatoes are blistered, 5-6 minutes. Press the tomatoes down with the back of a wooden spoon until saucy. Add the balsamic vinegar and simmer, 1-2 minutes. Remove from the heat and discard the rosemary sprigs. Add a sweetener (to taste) and seasoning. ROAST BUTTERNUT: Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). CRISPY CHICKPEAS: When the butternut has been roasting for 10 minutes, coat the rinsed chickpeas in oil and seasoning. Scatter the chickpeas over the butternut and roast for the remaining time until crispy. SIZZLING STEAK: Place a clean pan over 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. SOME FRESHNESS: In a salad bowl, combine the rinsed green leaves, a drizzle of olive oil, and seasoning. TIME TO DINE: Plate up the roasted veggies alongside the cherry tomato sauce. Top the sauce with the steak slices. Side with the green salad and crumble over the drained feta. Dollop the chimichurri sauce over everything. Enjoy, Chef!
What should be prepared from my kitchen to make Cherry Tomato Sauce & Ostrich Steak?
Balsamic Vinegar, Butternut, Cherry Tomatoes, Chickpeas, Danish-style Feta, Free-range Ostrich Steak, Fresh Rosemary, Garlic Clove, Garlic Cloves, Green Leaves, Ostrich, Pesto Princess Chimichurri Sauce
How many calories does Cherry Tomato Sauce & Ostrich Steak have?
614 calories
How much fat content does Cherry Tomato Sauce & Ostrich Steak have?
grams
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