Tender juicy steak with an Italian garlicky flavour, served with delicious potatoes and carrots. The veg is all cooked to perfection with cayenne pepper inside a foil packet. Did we mention you can make these in the oven or on a braai? The perfect dinner the whole family will love, and perfect no matter the time of the year.
Ostrich Steak & Potato Foil
Ostrich Steak & Potato Foil
with cucumber, tomato & Kalamata olives
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Tomatoes
- Carrot
- Cayenne Pepper
- Cucumber
- Danish-style Feta
- Free-range Ostrich Steak
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- NOMU Italian Rub
- Ostrich
- Pitted Kalamata Olives
- Potato
- Red Onion
- Red Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
- Butter (optional)
FOIL IT UP
Preheat the oven to 200°C. Place the Potato chunks, Carrot chunks, ½ the baby tomatoes and the onion wedges in a piece of tinfoil, coat in oil, the cayenne pepper (to taste) and seasoning. Wrap the foil tightly around the veg. Fold the edges over to create a tight seal. Roast in the hot oven for 30-35 minutes. At the halfway mark, open the foil packs and allow the veg to brown for the remaining cooking time. On completion, the veg should be browned and cooked through.
SALAD TIME
Halve the remaining baby tomatoes. Place the diced Cucumber, the halved tomatoes and ½ the halved olives in a bowl with a drizzle of oil, a squeeze of lemon juice and some seasoning. Toss until fully combined.
JUICY STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the Ostrich steak dry with some paper towel. When the pan is hot, fry the steak for 2-3 minutes per side, until browned all over and cooked to your preference. In the final 1-2 minutes, baste the steak with a knob of butter (optional), the grated garlic and the rub. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
EAT UP!
Serve the juicy steak slices next to the roasted veg. Pile up the Cucumber and tomato salad on the side and garnish with the remaining halved olives and a lemon wedge. Crumble over the feta and dig in!
FOIL IT UP
Preheat the oven to 200°C. Place the Potato chunks, Carrot chunks, ½ the baby tomatoes and the onion wedges in a piece of tinfoil, coat in oil, the cayenne pepper (to taste) and seasoning. Wrap the foil tightly around the veg. Fold the edges over to create a tight seal. Roast in the hot oven for 30-35 minutes. At the halfway mark, open the foil packs and allow the veg to brown for the remaining cooking time. On completion, the veg should be browned and cooked through.
SALAD TIME
Halve the remaining baby tomatoes. Place the diced Cucumber, the halved tomatoes and ½ the halved olives in a bowl with a drizzle of oil, a squeeze of lemon juice and some seasoning. Toss until fully combined.
JUICY STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the Ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. In the final 1-2 minutes, baste the steaks with a knob of butter (optional), the grated garlic and the rub. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
EAT UP!
Serve the juicy steak slices next to the roasted veg. Pile up the Cucumber and tomato salad on the side and garnish with the remaining halved olives and a lemon wedge. Crumble over the feta and dig in!
FOIL IT UP
Preheat the oven to 200°C. Place the Potato chunks, Carrot chunks, ½ the baby tomatoes and the onion wedges in a piece of tinfoil, coat in oil, the cayenne pepper (to taste) and seasoning. Wrap the foil tightly around the veg. Fold the edges over to create a tight seal. Roast in the hot oven for 35-40 minutes. At the halfway mark, open the foil packs and allow the veg to brown for the remaining cooking time. On completion, the veg should be browned and cooked through.
SALAD TIME
Halve the remaining baby tomatoes. Place the diced Cucumber, the halved tomatoes and ½ the halved olives in a bowl with a drizzle of oil, a squeeze of lemon juice and some seasoning. Toss until fully combined.
JUICY STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the Ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. In the final 1-2 minutes, baste the steaks with a knob of butter (optional), the grated garlic and the rub. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
EAT UP!
Serve the juicy steak slices next to the roasted veg. Pile up the Cucumber and tomato salad on the side and garnish with the remaining halved olives and a lemon wedge. Crumble over the feta and dig in!
FOIL IT UP
Preheat the oven to 200°C. Place the Potato chunks, Carrot chunks, ½ the baby tomatoes and the onion wedges in a piece of tinfoil, coat in oil, the cayenne pepper (to taste) and seasoning. Wrap the foil tightly around the veg. Fold the edges over to create a tight seal. Roast in the hot oven for 35-40 minutes. At the halfway mark, open the foil packs and allow the veg to brown for the remaining cooking time. On completion, the veg should be browned and cooked through.
SALAD TIME
Halve the remaining baby tomatoes. Place the diced Cucumber, the halved tomatoes and ½ the halved olives in a bowl with a drizzle of oil, a squeeze of lemon juice and some seasoning. Toss until fully combined.
JUICY STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the Ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. In the final 1-2 minutes, baste the steaks with a knob of butter (optional), the grated garlic and the rub. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
EAT UP!
Serve the juicy steak slices next to the roasted veg. Pile up the Cucumber and tomato salad on the side and garnish with the remaining halved olives and a lemon wedge. Crumble over the feta and dig in!
Frequently Asked Questions
What is the preparation time for Ostrich Steak & Potato Foil?
The preparation time for Ostrich Steak & Potato Foil with cucumber, tomato & Kalamata olives is between 30 and 45 minutes.
What is the total time required to make Ostrich Steak & Potato Foil with cucumber, tomato & Kalamata olives?
The total time required to make Ostrich Steak & Potato Foil with cucumber, tomato & Kalamata olives is between 45 and 60 minutes.
How many servings does Ostrich Steak & Potato Foil provide?
4 servings
What are the main ingredients in Ostrich Steak & Potato Foil?
Baby Tomatoes, Carrot, Cayenne Pepper, Cucumber, Danish-style Feta, Free-range Ostrich Steak, Garlic Clove, Garlic Cloves, Lemon, Lemons, NOMU Italian Rub, Ostrich, Pitted Kalamata Olives, Potato, Red Onion, Red Onions
What is the nutritional information of Ostrich Steak & Potato Foil?
Calories: 624, Carbs: 68 grams, Fat: grams, Protein: 49.2 grams, Sugar: 16.8 grams, Salt: 1065 grams
How do I prepare Ostrich Steak & Potato Foil?
FOIL IT UP: Preheat the oven to 200°C. Place the potato chunks, carrot chunks, ½ the baby tomatoes and the onion wedges in a piece of tinfoil, coat in oil, the cayenne pepper (to taste) and seasoning. Wrap the foil tightly around the veg. Fold the edges over to create a tight seal. Roast in the hot oven for 30-35 minutes. At the halfway mark, open the foil packs and allow the veg to brown for the remaining cooking time. On completion, the veg should be browned and cooked through. SALAD TIME: Halve the remaining baby tomatoes. Place the diced cucumber, the halved tomatoes and ½ the halved olives in a bowl with a drizzle of oil, a squeeze of lemon juice and some seasoning. Toss until fully combined. JUICY STEAK: Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. In the final 1-2 minutes, baste the steaks with a knob of butter (optional), the grated garlic and the rub. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices. EAT UP!: Serve the juicy steak slices next to the roasted veg. Pile up the cucumber and tomato salad on the side and garnish with the remaining halved olives and a lemon wedge. Crumble over the feta and dig in!
What should be prepared from my kitchen to make Ostrich Steak & Potato Foil?
Baby Tomatoes, Carrot, Cayenne Pepper, Cucumber, Danish-style Feta, Free-range Ostrich Steak, Garlic Clove, Garlic Cloves, Lemon, Lemons, NOMU Italian Rub, Ostrich, Pitted Kalamata Olives, Potato, Red Onion, Red Onions
How many calories does Ostrich Steak & Potato Foil have?
624 calories
How much fat content does Ostrich Steak & Potato Foil have?
grams
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