On the menu tonight for dinner is juicy, butter-basted ostrich steak and a tangy sun-dried tomato salad with refreshing cucumber, greens & radish rounds. A side of barbeque-spiced sweet potatoes completes a mouth-watering dinner plate. Finished with a scattering of toasted pecan nuts.
Ostrich & BBQ Sweet Potatoes
Ostrich & BBQ Sweet Potatoes
with a sun-dried tomato salad
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Cucumber
- Free-range Ostrich Steak
- Hellmann’s Original Mayo
- NOMU BBQ Rub
- Ostrich
- Pecan Nuts
- Salad Leaves
- Sun-Dried Tomatoes
- Sweet Potato
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
READY TO ROAST?
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the oven until cooked through and crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PICKLE & SALAD
In a bowl, combine the vinegar, 1 [2]|#7DA0D7 tbsp of water, seasoning, and a sweetener (to taste). Mix until the sweetener is dissolved. Toss through the Cucumber and set aside. Just before serving, discard the pickling liquid and add the salad leaves, the sun-dried tomatoes, a drizzle of olive oil, and seasoning to the bowl with the cucumber. Toss until combined.
YOU CAN WITH PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned and cooked to your preference, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVE UP!
Plate up the roasted wedges and side with the Ostrich slices and the fresh salad. Garnish with the pecans. Serve the mayo on the side for dunking. Tuck in, Chef!
READY TO ROAST?
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the oven until cooked through and crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PICKLE & SALAD
In a bowl, combine the vinegar, 1 [2]|#7DA0D7 tbsp of water, seasoning, and a sweetener (to taste). Mix until the sweetener is dissolved. Toss through the Cucumber and set aside. Just before serving, discard the pickling liquid and add the salad leaves, the sun-dried tomatoes, a drizzle of olive oil, and seasoning to the bowl with the cucumber. Toss until combined.
YOU CAN WITH PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned and cooked to your preference, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVE UP!
Plate up the roasted wedges and side with the Ostrich slices and the fresh salad. Garnish with the pecans. Serve the mayo on the side for dunking. Tuck in, Chef!
READY TO ROAST?
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the oven until cooked through and crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
PICKLE & SALAD
In a bowl, combine the vinegar, 3 [4]|#7DA0D7 tbsp of water, seasoning, and a sweetener (to taste). Mix until the sweetener is dissolved. Toss through the Cucumber and set aside. Just before serving, discard the pickling liquid and add the salad leaves, the sun-dried tomatoes, a drizzle of olive oil, and seasoning to the bowl with the cucumber. Toss until combined.
YOU CAN WITH PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned and cooked to your preference, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVE UP!
Plate up the roasted wedges and side with the Ostrich slices and the fresh salad. Garnish with the pecans. Serve the mayo on the side for dunking. Tuck in, Chef!
READY TO ROAST?
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the oven until cooked through and crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
PICKLE & SALAD
In a bowl, combine the vinegar, 3 [4]|#7DA0D7 tbsp of water, seasoning, and a sweetener (to taste). Mix until the sweetener is dissolved. Toss through the Cucumber and set aside. Just before serving, discard the pickling liquid and add the salad leaves, the sun-dried tomatoes, a drizzle of olive oil, and seasoning to the bowl with the cucumber. Toss until combined.
YOU CAN WITH PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned and cooked to your preference, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVE UP!
Plate up the roasted wedges and side with the Ostrich slices and the fresh salad. Garnish with the pecans. Serve the mayo on the side for dunking. Tuck in, Chef!
Frequently Asked Questions
What is the preparation time for Ostrich & BBQ Sweet Potatoes?
The preparation time for Ostrich & BBQ Sweet Potatoes with a sun-dried tomato salad is between 25 and 40 minutes.
What is the total time required to make Ostrich & BBQ Sweet Potatoes with a sun-dried tomato salad?
The total time required to make Ostrich & BBQ Sweet Potatoes with a sun-dried tomato salad is between 45 and 60 minutes.
How many servings does Ostrich & BBQ Sweet Potatoes provide?
4 servings
What are the main ingredients in Ostrich & BBQ Sweet Potatoes?
Cucumber, Free-range Ostrich Steak, Hellmann’s Original Mayo, NOMU BBQ Rub, Ostrich, Pecan Nuts, Salad Leaves, Sun-Dried Tomatoes, Sweet Potato, White Wine Vinegar
What is the nutritional information of Ostrich & BBQ Sweet Potatoes?
Calories: 927, Carbs: 53 grams, Fat: grams, Protein: 41.5 grams, Sugar: 25.1 grams, Salt: 1056 grams
How do I prepare Ostrich & BBQ Sweet Potatoes?
PICKLE & SALAD: In a bowl, combine the vinegar, 1 [2]|#7DA0D7 tbsp of water, seasoning, and a sweetener (to taste). Mix until the sweetener is dissolved. Toss through the cucumber and set aside. Just before serving, discard the pickling liquid and add the salad leaves, the sun-dried tomatoes, a drizzle of olive oil, and seasoning to the bowl with the cucumber. Toss until combined. READY TO ROAST?: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the oven until cooked through and crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). FRY THE STEAK: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned and cooked to your preference, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. SERVE UP!: Plate up the roasted wedges and side with the ostrich slices and the fresh salad. Garnish with the pecans. Serve the mayo on the side for dunking. Tuck in, Chef! YOU CAN WITH PECANS: Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Ostrich & BBQ Sweet Potatoes?
Cucumber, Free-range Ostrich Steak, Hellmann’s Original Mayo, NOMU BBQ Rub, Ostrich, Pecan Nuts, Salad Leaves, Sun-Dried Tomatoes, Sweet Potato, White Wine Vinegar
How many calories does Ostrich & BBQ Sweet Potatoes have?
927 calories
How much fat content does Ostrich & BBQ Sweet Potatoes have?
grams
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