No need to leave home for a steakhouse dinner! Your seared ostrich steak is swathed in silky onions, caramelised in a coffee rub. It’s accompanied by a rocket and cucumber salad and sweet potato roasties, dripping with truffle oil.
Steakhouse Ostrich & Truffled Roasties
Steakhouse Ostrich & Truffled Roasties
with coffee-caramelised onions & toasted sunflower seeds
Hands on Time: 25 - 30 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Baby Potatoes
- Cucumber
- Fresh Parsley
- NOMU Coffee Rub
- Onion
- Ostrich
- Ostrich Steak
- Red Wine Vinegar
- Sunflower Seeds
- Truffle Oil
- Wild Rocket
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
- Sugar/Sweetener/Honey
PARBOIL THE POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion and return to the pot.
SUNNY SEEDS
Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. On completion, place in a bowl and set aside to cool.
CARAMELISE THE ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, mix in the Coffee Rub and a sweetener of choice (both to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving.
WHILE THE ONIONS ARE FRYING…
Place the parboiled potatoes on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin but keeping them in one piece. Drizzle over the truffle oil and season. Roast in the hot oven for 15-20 minutes until crispy and golden.
STEAK & SALAD
When the potatoes reach the halfway mark, return the pan to a medium heat with another drizzle of oil. Pat the ostrich steak dry with paper towel and season. When the pan is hot, fry the steak for 6-8 minutes, shifting as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final minute, use a knob of butter to baste the steak (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Place the rinsed rocket and cucumber half-moons in the bowl of sunflower seeds. Add a drizzle of olive oil and the red wine vinegar to taste. Toss to coat and season to taste.
STEAKHOUSE DINNER
Dish up the truffled roasties alongside the juicy ostrich steak slices. Either pile the coffee-caramelised onions on top of the steak, or serve on the side. Plate up some peppery rocket salad and garnish with the fresh, chopped parsley. Excellent work, Chef!
Baby Potatoes - 250g
Sunflower Seeds - 10g
Onion - 1
NOMU Coffee Rub - 7.5ml
Truffle Oil - 15ml
Ostrich Steak - 160g
Wild Rocket - 20g
Cucumber - 50g
Red Wine Vinegar - 15ml
Fresh Parsley - 4g
PARBOIL THE POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion and return to the pot.
SUNNY SEEDS
Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. On completion, place in a salad bowl and set aside to cool.
CARAMELISE THE ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, mix in the Coffee Rub and a sweetener of choice (both to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving.
WHILE THE ONIONS ARE FRYING…
Place the parboiled potatoes on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin but keeping them in one piece. Drizzle over the truffle oil and season. Roast in the hot oven for 15-20 minutes until crispy and golden.
STEAK & SALAD
When the potatoes reach the halfway mark, return the pan to a medium heat with another drizzle of oil. Pat the ostrich steaks dry with paper towel and season. When the pan is hot, fry the steaks for 6-8 minutes, shifting as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final minute, use a knob of butter to baste the steaks (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Place the rinsed rocket and cucumber half-moons in the bowl of sunflower seeds. Add a drizzle of olive oil and the red wine vinegar to taste. Toss to coat and season to taste.
STEAKHOUSE DINNER
Dish up the truffled roasties alongside the juicy ostrich steak slices. Either pile the coffee-caramelised onions on top of the steak, or serve on the side. Plate up some peppery rocket salad and garnish with the fresh, chopped parsley. Excellent work, Chef!
Baby Potatoes - 500g
Sunflower Seeds - 20g
Onion - 2
NOMU Coffee Rub - 15ml
Truffle Oil - 30ml
Ostrich Steak - 320g
Wild Rocket - 40g
Cucumber - 100g
Red Wine Vinegar - 30ml
Fresh Parsley - 8g
PARBOIL THE POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion and return to the pot.
SUNNY SEEDS
Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. On completion, place in a salad bowl and set aside to cool.
CARAMELISE THE ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, mix in the Coffee Rub and a sweetener of choice (both to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving.
WHILE THE ONIONS ARE FRYING…
Place the parboiled potatoes on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin but keeping them in one piece. Drizzle over the truffle oil and season. Roast in the hot oven for 15-20 minutes until crispy and golden.
STEAK & SALAD
When the potatoes reach the halfway mark, return the pan to a medium heat with another drizzle of oil. Pat the ostrich steaks dry with paper towel and season. When the pan is hot, fry the steaks for 6-8 minutes, shifting as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final minute, use a knob of butter to baste the steaks (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Place the rinsed rocket and cucumber half-moons in the bowl of sunflower seeds. Add a drizzle of olive oil and the red wine vinegar to taste. Toss to coat and season to taste.
STEAKHOUSE DINNER
Dish up the truffled roasties alongside the juicy ostrich steak slices. Either pile the coffee-caramelised onions on top of the steak, or serve on the side. Plate up some peppery rocket salad and garnish with the fresh, chopped parsley. Excellent work, Chef!
Baby Potatoes - 500g
Sunflower Seeds - 20g
Onion - 2
NOMU Coffee Rub - 15ml
Truffle Oil - 30ml
Ostrich Steak - 320g
Wild Rocket - 40g
Cucumber - 100g
Red Wine Vinegar - 30ml
Fresh Parsley - 8g
PARBOIL THE POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion and return to the pot.
SUNNY SEEDS
Place a large, nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. On completion, place in a salad bowl and set aside to cool.
CARAMELISE THE ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, mix in the Coffee Rub and a sweetener of choice (both to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving.
WHILE THE ONIONS ARE FRYING…
Place the parboiled potatoes on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin but keeping them in one piece. Drizzle over the truffle oil and season. Roast in the hot oven for 15-20 minutes until crispy and golden.
STEAK & SALAD
When the potatoes reach the halfway mark, return the pan to a medium heat with another drizzle of oil. Pat the ostrich steaks dry with paper towel and season. When the pan is hot, fry the steaks for 9-10 minutes, shifting as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final minute, use a knob of butter to baste the steaks (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Place the rinsed rocket and cucumber half-moons in the bowl of sunflower seeds. Add a drizzle of olive oil and the red wine vinegar to taste. Toss to coat and season to taste.
STEAKHOUSE DINNER
Dish up the truffled roasties alongside the juicy ostrich steak slices. Either pile the coffee-caramelised onions on top of the steak, or serve on the side. Plate up some peppery rocket salad and garnish with the fresh, chopped parsley. Excellent work, Chef!
Baby Potatoes - 1kg
Sunflower Seeds - 40g
Onion - 3
NOMU Coffee Rub - 30ml
Truffle Oil - 60ml
Ostrich Steak - 640g
Wild Rocket - 80g
Cucumber - 200g
Red Wine Vinegar - 60ml
Fresh Parsley - 15g
Woolies Products in this dish
