What are the main ingredients in Ostrich Steak & Potato Foil?

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

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?

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

Ostrich Steak & Potato Foil

Name: Ostrich Steak & Potato Foil
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Tinfoil; Paper Towel; Butter (optional)

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

with cucumber, tomato & Kalamata olives

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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)

Serves 1

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!

Potato - 200g
Carrot - 120g
Baby Tomatoes - 100g
Red Onion - 1
Cayenne Pepper - 2,5ml
Cucumber - 50g
Pitted Kalamata Olives - 20g
Lemon - 1
Free-range Ostrich Steak - 160g
Garlic Clove - 1
NOMU Italian Rub - 10ml
Danish-style Feta - 30g

Download the Recipe

Serves 2

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!

Potato - 400g
Carrot - 240g
Baby Tomatoes - 200g
Red Onion - 1
Cayenne Pepper - 5ml
Cucumber - 100g
Pitted Kalamata Olives - 40g
Lemon - 1
Free-range Ostrich Steak - 320g
Garlic Cloves - 2
NOMU Italian Rub - 20g
Danish-style Feta - 60g

Download the Recipe

Serves 3

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!

Potato - 600g
Carrot - 360g
Baby Tomatoes - 300g
Red Onions - 2
Cayenne Pepper - 7,5ml
Cucumber - 150g
Pitted Kalamata Olives - 60g
Lemons - 2
Free-range Ostrich Steak - 480g
Garlic Cloves - 3
NOMU Italian Rub - 30ml
Danish-style Feta - 90g

Download the Recipe

Serves 4

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!