You haven’t savoured a succulent and juicy steak until you’ve had a butter-basted version on your plate, Chef. In this UCOOK version, the mouthwatering meat is covered in a homemade cheese sauce and sided with butter & parsley-coated baby potatoes. A crunchy sunflower seed salad balances the delicious decadence.
Garlic-butter Steak & Parsley Potatoes
Garlic-butter Steak & Parsley Potatoes
with a cheese sauce
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Potatoes
- Cake Flour
- Cheddar Cheese
- Free-range Ostrich Steak
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Low Fat UHT Milk
- Ostrich
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
SOFT POTATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and add a knob of butter, the chopped parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
TOAST
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.
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 grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CHEESE SAUCE
Place a small pot over medium heat with 10g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, loosen with 50ml of warm water, and add the grated cheese. Stir until the cheese is melted. Season and remove from the heat. Add a splash of water if the sauce is too thick.
FRESH LEAVES
In a bowl, combine the shredded salad leaves, the sunflower seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the soft baby potatoes. Side with the steak slices and the fresh salad leaves. Drizzle the cheese sauce over the steak slices. Enjoy, Chef!
Baby Potatoes - 250g
Fresh Parsley - 3g
Sunflower Seeds - 5g
Free-range Ostrich Steak - 160g
Garlic Clove - 1
Cake Flour - 10ml
Low Fat UHT Milk - 50ml
Cheddar Cheese - 20g
Salad Leaves - 20g
SOFT POTATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and add a knob of butter, the chopped parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
TOAST
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.
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 grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CHEESE SAUCE
Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, loosen with 100ml of warm water, and add the grated cheese. Stir until the cheese is melted. Season and remove from the heat. Add a splash of water if the sauce is too thick.
FRESH LEAVES
In a bowl, combine the shredded salad leaves, the sunflower seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the soft baby potatoes. Side with the steak slices and the fresh salad leaves. Drizzle the cheese sauce over the steak slices. Enjoy, Chef!
Baby Potatoes - 500g
Fresh Parsley - 5g
Sunflower Seeds - 10g
Free-range Ostrich Steak - 320g
Garlic Clove - 1
Cake Flour - 20ml
Low Fat UHT Milk - 100ml
Cheddar Cheese - 40g
Salad Leaves - 40g
SOFT POTATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and add a knob of butter, the chopped parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
TOAST
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.
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 grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CHEESE SAUCE
Place a small pot over medium heat with 30g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, loosen with 150ml of warm water, and add the grated cheese. Stir until the cheese is melted. Season and remove from the heat. Add a splash of water if the sauce is too thick.
FRESH LEAVES
In a bowl, combine the shredded salad leaves, the sunflower seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the soft baby potatoes. Side with the steak slices and the fresh salad leaves. Drizzle the cheese sauce over the steak slices. Enjoy, Chef!
Baby Potatoes - 750g
Fresh Parsley - 8g
Sunflower Seeds - 15g
Free-range Ostrich Steak - 480g
Garlic Cloves - 2
Cake Flour - 30ml
Low Fat UHT Milk - 150ml
Cheddar Cheese - 60g
Salad Leaves - 60g
SOFT POTATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and add a knob of butter, the chopped parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
TOAST
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.
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 grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CHEESE SAUCE
Place a small pot over medium heat with 40g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, loosen with 200ml of warm water, and add the grated cheese. Stir until the cheese is melted. Season and remove from the heat. Add a splash of water if the sauce is too thick.
FRESH LEAVES
In a bowl, combine the shredded salad leaves, the sunflower seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the soft baby potatoes. Side with the steak slices and the fresh salad leaves. Drizzle the cheese sauce over the steak slices. Enjoy, Chef!
Baby Potatoes - 1kg
Fresh Parsley - 10g
Sunflower Seeds - 20g
Free-range Ostrich Steak - 640g
Garlic Cloves - 2
Cake Flour - 40ml
Low Fat UHT Milk - 200ml
Cheddar Cheese - 80g
Salad Leaves - 80g
Woolies Products in this dish
