A delicious weeknight dinner the whole family will love! Sweet, oven-roasted carrot wedges rest on a red pepper hummus sauce, accompanied by scrumptious ostrich slices. Sided with a cucumber & sun-dried tomato salsa garnished with toasted sunflower seeds.
Red Pepper Hummus & Ostrich Steak
Red Pepper Hummus & Ostrich Steak
with roasted carrots & a cucumber salsa
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Carrot
- Cucumber
- Free-range Ostrich Steak
- Lemon Juice
- NOMU Beef Rub
- Onion
- Ostrich
- Red Pepper Hummus
- Sun-Dried Tomatoes
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROASTED CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SUNNY SEEDS
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.
QUICK SALSA
In a bowl, combine the diced cucumber, the diced onion (to taste), the chopped sun-dried tomatoes, ½ the toasted sunflower seeds, and the lemon juice (to taste). Season and set aside.
SIZZLING STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Make a smear with the hummus and top with the roasted carrots. Serve alongside the ostrich slices and the cucumber salsa. Garnish with the remaining sunflower seeds. Well done, Chef!
Carrot - 240g
Sunflower Seeds - 10g
Cucumber - 50g
Onion - 1
Sun-dried Tomatoes - 20g
Lemon Juice - 15ml
Free-range Ostrich Steak - 160g
NOMU Beef Rub - 5ml
Red Pepper Hummus - 40ml
ROASTED CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SUNNY SEEDS
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.
QUICK SALSA
In a bowl, combine the diced cucumber, the diced onion (to taste), the chopped sun-dried tomatoes, ½ the toasted sunflower seeds, and the lemon juice (to taste). Season and set aside.
SIZZLING STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Make a smear with the hummus and top with the roasted carrots. Serve alongside the ostrich slices and the cucumber salsa. Garnish with the remaining sunflower seeds. Well done, Chef!
Carrot - 480g
Sunflower Seeds - 20g
Cucumber - 100g
Onion - 1
Sun-dried Tomatoes - 40g
Lemon Juice - 30ml
Free-range Ostrich Steak - 320g
NOMU Beef Rub - 10ml
Red Pepper Hummus - 80ml
ROASTED CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SUNNY SEEDS
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.
QUICK SALSA
In a bowl, combine the diced cucumber, the diced onion (to taste), the chopped sun-dried tomatoes, ½ the toasted sunflower seeds, and the lemon juice (to taste). Season and set aside.
SIZZLING STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Make a smear with the hummus and top with the roasted carrots. Serve alongside the ostrich slices and the cucumber salsa. Garnish with the remaining sunflower seeds. Well done, Chef!
Carrot - 720g
Sunflower Seeds - 30g
Cucumber - 150g
Onion - 1
Sun-dried Tomatoes - 60g
Lemon Juice - 45ml
Free-range Ostrich Steak - 480g
NOMU Beef Rub - 15ml
Red Pepper Hummus - 125ml
ROASTED CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SUNNY SEEDS
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.
QUICK SALSA
In a bowl, combine the diced cucumber, the diced onion (to taste), the chopped sun-dried tomatoes, ½ the toasted sunflower seeds, and the lemon juice (to taste). Season and set aside.
SIZZLING STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Make a smear with the hummus and top with the roasted carrots. Serve alongside the ostrich slices and the cucumber salsa. Garnish with the remaining sunflower seeds. Well done, Chef!
Carrot - 960g
Sunflower Seeds - 40g
Cucumber - 200g
Onion - 1
Sun-dried Tomatoes - 80g
Lemon Juice - 60ml
Free-range Ostrich Steak - 640g
NOMU Beef Rub - 20ml
Red Pepper Hummus - 160ml
Woolies Products in this dish
