What are the main ingredients in Chimichurri & Ostrich Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Chimichurri & Ostrich Fillet?

Calories: 629, Carbs: 62 grams, Fat: grams, Protein: 53.2 grams, Sugar: 12.9 grams, Salt: 521 grams

How do I prepare Chimichurri & Ostrich Fillet?

TIME TO DINE: Plate up the roasted veggies alongside the baby tomato sauce and top the sauce with the steak slices. Crumble over the drained feta and dollop the chimichurri sauce over everything. Enjoy, Chef! ROAST BUTTERNUT: Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). CHERRY TOMATO SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed tomatoes, the grated garlic, and the rinsed rosemary sprigs until the tomatoes are blistered, 5-6 minutes. Press the tomatoes down with the back of a wooden spoon until saucy. Add the balsamic vinegar and simmer, 1-2 minutes. Remove from the heat and discard the rosemary sprigs. Add a sweetener (to taste) and seasoning. CRISPY LENTILS: When the butternut has been roasting for 10-15 minutes, coat the rinsed lentils in oil and seasoning. Scatter the lentils and the kale over the butternut and roast for the remaining time until crispy. SIZZLING STEAK: Place a clean pan over 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. KALE PREP: Place the shredded kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.

What should be prepared from my kitchen to make Chimichurri & Ostrich Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Chimichurri & Ostrich Fillet

Name: Chimichurri & Ostrich Fillet
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter

Oven-roasted butternut & lentils are paired with a moreish baby tomato relish elevated with fresh rosemary & balsamic vinegar. This stunning veggie base is then topped with butter-basted ostrich fillet slices and crumbled with Danish-style feta. Finished up with dollops of chimichurri sauce.

Chimichurri & Ostrich Fillet

with roasted butternut & lentils

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Balsamic Vinegar
Butternut
Danish-style Feta
Free-range Ostrich Fillet
Fresh Rosemary
Garlic Clove
Garlic Cloves
Kale
Ostrich
Pesto Princess Chimichurri Sauce
Tinned Lentils

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

ROAST BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHERRY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed tomatoes, the grated garlic, and the rinsed rosemary sprigs until the tomatoes are blistered, 5-6 minutes. Press the tomatoes down with the back of a wooden spoon until saucy. Add the balsamic vinegar and simmer, 1-2 minutes. Remove from the heat and discard the rosemary sprigs. Add a sweetener (to taste) and seasoning.
KALE PREP
Place the shredded kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CRISPY LENTILS
When the butternut has been roasting for 10-15 minutes, coat the rinsed lentils in oil and seasoning. Scatter the lentils and the kale over the butternut and roast for the remaining time until crispy.
SIZZLING STEAK
Place a clean pan over 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO DINE
Plate up the roasted veggies alongside the baby tomato sauce and top the sauce with the steak slices. Crumble over the drained feta and dollop the chimichurri sauce over everything. Enjoy, Chef!

Butternut - 250g
Baby Tomatoes - 80g
Garlic Clove - 1
Fresh Rosemary - 3g
Kale - 50g
Balsamic Vinegar - 10ml
Tinned Lentils - 60g
Free-range Ostrich Fillet - 150g
Danish-style Feta - 20g
Pesto Princess Chimichurri Sauce - 20ml

Download the Recipe

Serves 2

ROAST BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHERRY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed tomatoes, the grated garlic, and the rinsed rosemary sprigs until the tomatoes are blistered, 5-6 minutes. Press the tomatoes down with the back of a wooden spoon until saucy. Add the balsamic vinegar and simmer, 1-2 minutes. Remove from the heat and discard the rosemary sprigs. Add a sweetener (to taste) and seasoning.
KALE PREP
Place the shredded kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CRISPY LENTILS
When the butternut has been roasting for 10-15 minutes, coat the rinsed lentils in oil and seasoning. Scatter the lentils and the kale over the butternut and roast for the remaining time until crispy.
SIZZLING STEAK
Place a clean pan over 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO DINE
Plate up the roasted veggies alongside the baby tomato sauce and top the sauce with the steak slices. Crumble over the drained feta and dollop the chimichurri sauce over everything. Enjoy, Chef!

Butternut - 500g
Baby Tomatoes - 160g
Garlic Clove - 1
Fresh Rosemary - 5g
Kale - 100g
Balsamic Vinegar - 20ml
Tinned Lentils - 120g
Free-range Ostrich Fillet - 300g
Danish-style Feta - 40g
Pesto Princess Chimichurri Sauce - 40ml

Download the Recipe

Serves 3

ROAST BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHERRY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed tomatoes, the grated garlic, and the rinsed rosemary sprigs until the tomatoes are blistered, 6-7 minutes. Press the tomatoes down with the back of a wooden spoon until saucy. Add the balsamic vinegar and simmer, 1-2 minutes. Remove from the heat and discard the rosemary sprigs. Add a sweetener (to taste) and seasoning.
KALE PREP
Place the shredded kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CRISPY LENTILS
When the butternut has been roasting for 10-15 minutes, coat the rinsed lentils in oil and seasoning. Scatter the lentils and the kale over the butternut and roast for the remaining time until crispy.
SIZZLING STEAK
Place a clean pan over 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO DINE
Plate up the roasted veggies alongside the baby tomato sauce and top the sauce with the steak slices. Crumble over the drained feta and dollop the chimichurri sauce over everything. Enjoy, Chef!

Butternut - 750g
Baby Tomatoes - 240g
Garlic Cloves - 2
Fresh Rosemary - 8g
Kale - 150g
Balsamic Vinegar - 30ml
Tinned Lentils - 180g
Free-range Ostrich Fillet - 450g
Danish-style Feta - 60g
Pesto Princess Chimichurri Sauce - 60ml

Download the Recipe

Serves 4

ROAST BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHERRY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed tomatoes, the grated garlic, and the rinsed rosemary sprigs until the tomatoes are blistered, 6-7 minutes. Press the tomatoes down with the back of a wooden spoon until saucy. Add the balsamic vinegar and simmer, 1-2 minutes. Remove from the heat and discard the rosemary sprigs. Add a sweetener (to taste) and seasoning.
KALE PREP
Place the shredded kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CRISPY LENTILS
When the butternut has been roasting for 10-15 minutes, coat the rinsed lentils in oil and seasoning. Scatter the lentils and the kale over the butternut and roast for the remaining time until crispy.
SIZZLING STEAK
Place a clean pan over 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO DINE
Plate up the roasted veggies alongside the baby tomato sauce and top the sauce with the steak slices. Crumble over the drained feta and dollop the chimichurri sauce over everything. Enjoy, Chef!