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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Steakhouse Ostrich & Truffled Roasties?
The preparation time for Steakhouse Ostrich & Truffled Roasties with coffee-caramelised onions & toasted sunflower seeds is between 25 and 30 minutes.
What is the total time required to make Steakhouse Ostrich & Truffled Roasties with coffee-caramelised onions & toasted sunflower seeds?
The total time required to make Steakhouse Ostrich & Truffled Roasties with coffee-caramelised onions & toasted sunflower seeds is between 40 and 50 minutes.
How many servings does Steakhouse Ostrich & Truffled Roasties provide?
4 servings
What are the main ingredients in Steakhouse Ostrich & Truffled Roasties?
Baby Potatoes, Cucumber, Fresh Parsley, NOMU Coffee Rub, Onion, Ostrich, Ostrich Steak, Red Wine Vinegar, Sunflower Seeds, Truffle Oil, Wild Rocket
What is the nutritional information of Steakhouse Ostrich & Truffled Roasties?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Steakhouse Ostrich & Truffled Roasties?
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!
What should be prepared from my kitchen to make Steakhouse Ostrich & Truffled Roasties?
Baby Potatoes, Cucumber, Fresh Parsley, NOMU Coffee Rub, Onion, Ostrich, Ostrich Steak, Red Wine Vinegar, Sunflower Seeds, Truffle Oil, Wild Rocket
How many calories does Steakhouse Ostrich & Truffled Roasties have?
calories
How much fat content does Steakhouse Ostrich & Truffled Roasties have?
grams
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