Local is lekker, Chef! Featuring this uniquely South African meat, butter-basted ostrich slices sit atop a refreshing salad. What puts the ‘yum’ in this one is our special UCOOK Asian sauce that coats all the ingredients, plus the Everything Bagel Spice Blend that is sure to turn your taste buds on.
Asian Ostrich Steak Salad
Asian Ostrich Steak Salad
with avocado, baby tomatoes & pumpkin seeds
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Avocado
- Avocados
- Everything Bagel Spice Blend
- Free-range Ostrich Steak
- Green Leaves
- Onion
- Onions
- Ostrich
- Pumpkin Seeds
- Tomato
- Tomatoes
- UCOOK Asian Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
Ostrich
Boil a kettle. Place a 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 with all the pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
Onion
Return the pan to medium-high heat with a drizzle of oil, if necessary. When hot, fry the Onion wedges until lightly golden, 4-5 minutes. Remove from the heat.
AVO PREP
Halve the Avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
JUST BEFORE SERVING
In a salad bowl, combine the diced Tomatoes, the rinsed green leaves, the golden onion, the pumpkin seeds, and a drizzle of olive oil. Toss to combine and season. Place the Asian sauce in a bowl. Whisk in boiling water in 10ml increments until smooth and silky.
DINNER IS READY
Make a bed of the salad, arrange the Ostrich slices on top, and drizzle over the silky Asian sauce (to taste). Add the Avocado slices and sprinkle over the Everything Bagel Spice blend. Well done, Chef!
Ostrich
Boil a kettle. Place a 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 with all the pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
Onion
Return the pan to medium-high heat with a drizzle of oil, if necessary. When hot, fry the Onion wedges until lightly golden, 4-5 minutes. Remove from the heat.
AVO PREP
Halve the Avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
JUST BEFORE SERVING
In a salad bowl, combine the diced Tomatoes, the rinsed green leaves, the golden onion, the pumpkin seeds, and a drizzle of olive oil. Toss to combine and season. Place the Asian sauce in a bowl. Whisk in boiling water in 10ml increments until smooth and silky.
DINNER IS READY
Make a bed of the salad, arrange the Ostrich slices on top, and drizzle over the silky Asian sauce (to taste). Add the Avocado slices and sprinkle over the Everything Bagel Spice blend. Well done, Chef!
Ostrich
Boil a kettle. Place a 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 with all the pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
Onion
Return the pan to medium-high heat with a drizzle of oil, if necessary. When hot, fry the Onion wedges until lightly golden, 5-6 minutes. Remove from the heat.
AVO PREP
Halve the Avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
JUST BEFORE SERVING
In a salad bowl, combine the diced Tomatoes, the rinsed green leaves, the golden onion, the pumpkin seeds, and a drizzle of olive oil. Toss to combine and season. Place the Asian sauce in a bowl. Whisk in boiling water in 10ml increments until smooth and silky.
DINNER IS READY
Make a bed of the salad, arrange the Ostrich slices on top, and drizzle over the silky Asian sauce (to taste). Add the Avocado slices and sprinkle over the Everything Bagel Spice blend. Well done, Chef!
Ostrich
Boil a kettle. Place a 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 with all the pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
Onion
Return the pan to medium-high heat with a drizzle of oil, if necessary. When hot, fry the Onion wedges until lightly golden, 5-6 minutes. Remove from the heat.
AVO PREP
Halve the Avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
JUST BEFORE SERVING
In a salad bowl, combine the diced Tomatoes, the rinsed green leaves, the golden onion, the pumpkin seeds, and a drizzle of olive oil. Toss to combine and season. Place the Asian sauce in a bowl. Whisk in boiling water in 10ml increments until smooth and silky.
DINNER IS READY
Make a bed of the salad, arrange the Ostrich slices on top, and drizzle over the silky Asian sauce (to taste). Add the Avocado slices and sprinkle over the Everything Bagel Spice blend. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Asian Ostrich Steak Salad?
The preparation time for Asian Ostrich Steak Salad with avocado, baby tomatoes & pumpkin seeds is between 15 and 20 minutes.
What is the total time required to make Asian Ostrich Steak Salad with avocado, baby tomatoes & pumpkin seeds?
The total time required to make Asian Ostrich Steak Salad with avocado, baby tomatoes & pumpkin seeds is between 20 and 25 minutes.
How many servings does Asian Ostrich Steak Salad provide?
4 servings
What are the main ingredients in Asian Ostrich Steak Salad?
Avocado, Avocados, Everything Bagel Spice Blend, Free-range Ostrich Steak, Green Leaves, Onion, Onions, Ostrich, Pumpkin Seeds, Tomato, Tomatoes, UCOOK Asian Sauce
What is the nutritional information of Asian Ostrich Steak Salad?
Calories: 935, Carbs: 40 grams, Fat: grams, Protein: 43.9 grams, Sugar: 18.8 grams, Salt: 1844 grams
How do I prepare Asian Ostrich Steak Salad?
OSTRICH: Boil a kettle. Place a 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 with all the pan juices, and set aside to rest for 5 minutes before slicing and seasoning. JUST BEFORE SERVING: In a salad bowl, combine the diced tomatoes, the rinsed green leaves, the golden onion, the pumpkin seeds, and a drizzle of olive oil. Toss to combine and season. Place the Asian sauce in a bowl. Whisk in boiling water in 10ml increments until smooth and silky. AVO PREP: Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. ONION: Return the pan to medium-high heat with a drizzle of oil, if necessary. When hot, fry the onion wedges until lightly golden, 4-5 minutes. Remove from the heat. DINNER IS READY: Make a bed of the salad, arrange the ostrich slices on top, and drizzle over the silky Asian sauce (to taste). Add the avocado slices and sprinkle over the Everything Bagel Spice blend. Well done, Chef!
What should be prepared from my kitchen to make Asian Ostrich Steak Salad?
Avocado, Avocados, Everything Bagel Spice Blend, Free-range Ostrich Steak, Green Leaves, Onion, Onions, Ostrich, Pumpkin Seeds, Tomato, Tomatoes, UCOOK Asian Sauce
How many calories does Asian Ostrich Steak Salad have?
935 calories
How much fat content does Asian Ostrich Steak Salad have?
grams
Woolies Products in this dish
