Oven-roasted butternut is 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
Chimichurri & Ostrich Fillet
with roasted butternut
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
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
From your kitchen:
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Cooking Spray
ROAST Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Lightly add cooking spray and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Kale PREP
Place the Kale in a bowl, lightly add cooking spray and season. Using your hands, massage until softened and coated.
CHERRY TOMATO SAUCE
Place a pan over medium heat, and lightly add cooking spray. When hot, fry the tomatoes, the garlic, and the 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 and season.
CRISPY Kale
When the Butternut has been roasting for 10-15 minutes, scatter the kale over the butternut and roast for the remaining time until crispy.
SIZZLING STEAK
Place a clean pan over medium-high heat and lightly add cooking spray. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). 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 feta and dollop the chimichurri sauce over everything. Enjoy, Chef!
ROAST Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Lightly add cooking spray and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Kale PREP
Place the Kale in a bowl, lightly add cooking spray and season. Using your hands, massage until softened and coated.
CHERRY TOMATO SAUCE
Place a pan over medium heat, and lightly add cooking spray. When hot, fry the tomatoes, the garlic, and the 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 and season.
CRISPY Kale
When the Butternut has been roasting for 10-15 minutes, scatter the kale over the butternut and roast for the remaining time until crispy.
SIZZLING STEAK
Place a clean pan over medium-high heat and lightly add cooking spray. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). 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 feta and dollop the chimichurri sauce over everything. Enjoy, Chef!
ROAST Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Lightly add cooking spray and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Kale PREP
Place the Kale in a bowl, lightly add cooking spray and season. Using your hands, massage until softened and coated.
CHERRY TOMATO SAUCE
Place a pan over medium heat, and lightly add cooking spray. When hot, fry the tomatoes, the garlic, and the 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 and season
CRISPY Kale
When the Butternut has been roasting for 10-15 minutes, scatter the kale over the butternut and roast for the remaining time until crispy.
SIZZLING STEAK
Place a clean pan over medium-high heat and lightly add cooking spray. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). 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 feta and dollop the chimichurri sauce over everything. Enjoy, Chef!
ROAST Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Lightly add cooking spray and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Kale PREP
Place the Kale in a bowl, lightly add cooking spray and season. Using your hands, massage until softened and coated.
CHERRY TOMATO SAUCE
Place a pan over medium heat, and lightly add cooking spray. When hot, fry the tomatoes, the garlic, and the 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 and season
CRISPY Kale
When the Butternut has been roasting for 10-15 minutes, scatter the kale over the butternut and roast for the remaining time until crispy.
SIZZLING STEAK
Place a clean pan over medium-high heat and lightly add cooking spray. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). 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 feta and dollop the chimichurri sauce over everything. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Chimichurri & Ostrich Fillet?
The preparation time for Chimichurri & Ostrich Fillet with roasted butternut is between 25 and 40 minutes.
What is the total time required to make Chimichurri & Ostrich Fillet with roasted butternut?
The total time required to make Chimichurri & Ostrich Fillet with roasted butternut is between 40 and 55 minutes.
How many servings does Chimichurri & Ostrich Fillet provide?
4 servings
What are the main ingredients in Chimichurri & Ostrich Fillet?
Baby Tomatoes, Balsamic Vinegar, Butternut, Danish-style Feta, Free-range Ostrich Fillet, Fresh Rosemary, Garlic Clove, Garlic Cloves, Kale, Ostrich, Pesto Princess Chimichurri Sauce
What is the nutritional information of Chimichurri & Ostrich Fillet?
Calories: 491, Carbs: 38 grams, Fat: grams, Protein: 42.4 grams, Sugar: 11 grams, Salt: 511 grams
How do I prepare Chimichurri & Ostrich Fillet?
ROAST BUTTERNUT: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly add cooking spray and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). TIME TO DINE: Plate up the roasted veggies alongside the baby tomato sauce and top the sauce with the steak slices. Crumble over the feta and dollop the chimichurri sauce over everything. Enjoy, Chef! CHERRY TOMATO SAUCE: Place a pan over medium heat, and lightly add cooking spray. When hot, fry the tomatoes, the garlic, and the 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 and season. CRISPY KALE: When the butternut has been roasting for 10-15 minutes, scatter the kale over the butternut and roast for the remaining time until crispy. SIZZLING STEAK: Place a clean pan over medium-high heat and lightly add cooking spray. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. KALE PREP: Place the kale in a bowl, lightly add cooking spray and season. Using your hands, massage until softened and coated.
What should be prepared from my kitchen to make Chimichurri & Ostrich Fillet?
Baby Tomatoes, Balsamic Vinegar, Butternut, Danish-style Feta, Free-range Ostrich Fillet, Fresh Rosemary, Garlic Clove, Garlic Cloves, Kale, Ostrich, Pesto Princess Chimichurri Sauce
How many calories does Chimichurri & Ostrich Fillet have?
491 calories
How much fat content does Chimichurri & Ostrich Fillet have?
grams
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