What are the main ingredients in Ostrich Steak Deluxe?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Ostrich Steak Deluxe?

Calories: 863, Carbs: 78 grams, Fat: grams, Protein: 57.9 grams, Sugar: 10.1 grams, Salt: 1530 grams

How do I prepare Ostrich Steak Deluxe?

SPICY ROAST: Preheat the oven to 180°C. Place the drained kidney beans, sliced pickled peppers, and rinsed baby tomatoes on a roasting tray. Coat in oil, the Mexican spice blend to taste, and a little seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until the beans are crisping up and the tomatoes are blistered. MAKE YOUR MILLET: Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes until light gold, shifting occasionally. Pour in 300ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 15-18 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. CRUNCHY SEEDS & CREAMY AVO: Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Halve the avocado and remove the pip. Scoop out the flesh, cut into cubes, and place in a salad bowl. Squeeze over some lemon juice to stop it browning, season lightly, and set aside. FRY THE OSTRICH: Return the pan to a medium heat with a drizzle of oil. Pat the ostrich dry with paper towel. When the pan is hot, fry for 2-3 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and rest for 5 minutes. YOU’VE EARNED IT: Make a bed of loaded millet and top with the ostrich steak slices. Garnish the luxurious avo salad with the toasted seeds and serve on the side. Dig in! ALMOST THERE…: Add the rinsed green leaves, the drained feta, and the (lemon zest) to taste to the bowl of avocado. Drizzle over 10ml of olive oil, toss to combine, and set aside for serving. When the millet is cooked, remove from the heat, drain if necessary, and return to the pot. Toss through the roast veggies (including any spicy juices from the tray) and a generous drizzle of oil. Thinly slice the ostrich and lightly season the slices.

What should be prepared from my kitchen to make Ostrich Steak Deluxe?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Ostrich Steak Deluxe

Lean, clean dining – in style! A spiced roast of kidney beans, baby tomatoes, and pickled peppers is tossed with fluffy, gluten-free millet and crowned by a hearty ostrich steak. On the side? A luxurious feta and avo salad…

Ostrich Steak Deluxe

with a Tex-Mex veggie roast, millet & avocado

Hands on Time: 30 - 50 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Baby Tomatoes
Danish-style Feta
Free-range Ostrich Steak
Green Leaves
Lemon
Lemons
Millet
NOMU Mexican Spice Blend
Ostrich
Pickled Peppers
Red Kidney Beans
Sunflower Seeds
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

SPICY ROAST
Preheat the oven to 180°C. Place the drained kidney beans, sliced pickled peppers, and rinsed baby tomatoes on a roasting tray. Coat in oil, the Mexican spice blend to taste, and a little seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until the beans are crisping up and the tomatoes are blistered.
MAKE YOUR MILLET
Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes until light gold, shifting occasionally. Pour in 150ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 15-18 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking.
CRUNCHY SEEDS & CREAMY AVO
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Halve the avocado and set aside the half containing the pip for another meal. Scoop the flesh out of the remaining half, cut into cubes, and place in a salad bowl. Squeeze over some lemon juice to stop it browning, season lightly, and set aside.
FRY THE OSTRICH
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich dry with paper towel. When the pan is hot, fry for 2-3 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and rest for 5 minutes.
ALMOST THERE…
Add the rinsed green leaves, the drained feta, and the (lemon zest) to taste to the bowl of avocado. Drizzle over 5ml of olive oil, toss to combine, and set aside for serving. When the millet is cooked, remove from the heat, drain if necessary, and return to the pot. Toss through the roast veggies (including any spicy juices from the tray) and a generous drizzle of oil. Thinly slice the ostrich and lightly season the slices.
YOU’VE EARNED IT
Make a bed of loaded millet and top with the ostrich steak slices. Garnish the luxurious avo salad with the toasted seeds and serve on the side. Dig in!

Red Kidney Beans - 60g
Pickled Peppers - 30g
Baby Tomatoes - 100g
NOMU Mexican Spice Blend - 7,5ml
Millet - 75ml
Vegetable Stock - 5ml
Sunflower Seeds - 10g
Avocado - 1
Lemon - 1
Free-range Ostrich Steak - 160g
Green Leaves - 20g
Danish-style Feta - 30g

Download the Recipe

Serves 2

SPICY ROAST
Preheat the oven to 180°C. Place the drained kidney beans, sliced pickled peppers, and rinsed baby tomatoes on a roasting tray. Coat in oil, the Mexican spice blend to taste, and a little seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until the beans are crisping up and the tomatoes are blistered.
MAKE YOUR MILLET
Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes until light gold, shifting occasionally. Pour in 300ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 15-18 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking.
CRUNCHY SEEDS & CREAMY AVO
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Halve the avocado and remove the pip. Scoop out the flesh, cut into cubes, and place in a salad bowl. Squeeze over some lemon juice to stop it browning, season lightly, and set aside.
FRY THE OSTRICH
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich dry with paper towel. When the pan is hot, fry for 2-3 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and rest for 5 minutes.
ALMOST THERE…
Add the rinsed green leaves, the drained feta, and the (lemon zest) to taste to the bowl of avocado. Drizzle over 10ml of olive oil, toss to combine, and set aside for serving. When the millet is cooked, remove from the heat, drain if necessary, and return to the pot. Toss through the roast veggies (including any spicy juices from the tray) and a generous drizzle of oil. Thinly slice the ostrich and lightly season the slices.
YOU’VE EARNED IT
Make a bed of loaded millet and top with the ostrich steak slices. Garnish the luxurious avo salad with the toasted seeds and serve on the side. Dig in!

Red Kidney Beans - 120g
Pickled Peppers - 60g
Baby Tomatoes - 200g
NOMU Mexican Spice Blend - 15ml
Millet - 150ml
Vegetable Stock - 10ml
Sunflower Seeds - 20g
Avocado - 1
Lemon - 1
Free-range Ostrich Steak - 320g
Green Leaves - 40g
Danish-style Feta - 60g

Download the Recipe

Serves 3

SPICY ROAST
Preheat the oven to 180°C. Place the drained kidney beans, sliced pickled peppers, and rinsed baby tomatoes on a roasting tray. Coat in oil, the Mexican spice blend to taste, and a little seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until the beans are crisping up and the tomatoes are blistered.
MAKE YOUR MILLET
Place a large pot over a medium heat. When hot, toast the millet for 2-4 minutes until light gold, shifting occasionally. Pour in 450ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 15-18 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking.
CRUNCHY SEEDS & CREAMY AVO
Place the seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Halve the avocados and set aside one of the halves containing the pip for another meal. Scoop out the flesh, cut into cubes, and place in a large salad bowl. Squeeze over some lemon juice to stop it browning, season lightly, and set aside.
FRY THE OSTRICH
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich dry with paper towel. When the pan is hot, fry for 2-3 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and rest for 5 minutes.
ALMOST THERE…
Add the rinsed green leaves, the drained feta, and the (lemon zest) to taste to the bowl of avocado. Drizzle over 15ml of olive oil, toss to combine, and set aside for serving. When the millet is cooked, remove from the heat, drain if necessary, and return to the pot. Toss through the roast veggies (including any spicy juices from the tray) and a generous drizzle of oil. Thinly slice the ostrich and lightly season the slices.
YOU’VE EARNED IT
Make a bed of loaded millet and top with the ostrich steak slices. Garnish the luxurious avo salad with the toasted seeds and serve on the side. Dig in!

Red Kidney Beans - 180g
Pickled Peppers - 90g
Baby Tomatoes - 300g
NOMU Mexican Spice Blend - 22,5ml
Millet - 225ml
Vegetable Stock - 15ml
Sunflower Seeds - 30g
Avocados - 2
Lemons - 2
Free-range Ostrich Steak - 480g
Green Leaves - 60g
Danish-style Feta - 90g

Download the Recipe

Serves 4

SPICY ROAST
Preheat the oven to 180°C. Place the drained kidney beans, sliced pickled peppers, and rinsed baby tomatoes on a roasting tray. Coat in oil, the Mexican spice blend to taste, and a little seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until the beans are crisping up and the tomatoes are blistered.
MAKE YOUR MILLET
Place a large pot over a medium heat. When hot, toast the millet for 2-4 minutes until light gold, shifting occasionally. Pour in 600ml of salted water, stir through the stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 15-18 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking.
CRUNCHY SEEDS & CREAMY AVO
Place the seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Halve the avocados and remove the pips. Scoop out the flesh, cut into cubes, and place in a large salad bowl. Squeeze over some lemon juice to stop it browning, season lightly, and set aside.
FRY THE OSTRICH
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich dry with paper towel. When the pan is hot, fry for 2-3 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and rest for 5 minutes.
ALMOST THERE…
Add the rinsed green leaves, the drained feta, and the (lemon zest) to taste to the bowl of avocado. Drizzle over 20ml of olive oil, toss to combine, and set aside for serving. When the millet is cooked, remove from the heat, drain if necessary, and return to the pot. Toss through the roast veggies (including any spicy juices from the tray) and a generous drizzle of oil. Thinly slice the ostrich and lightly season the slices.
YOU’VE EARNED IT
Make a bed of loaded millet and top with the ostrich steak slices. Garnish the luxurious avo salad with the toasted seeds and serve on the side. Dig in!