A simple dish that removes the fuss without compromising on flavour. Juicy free-range ostrich steak with a sticky balsamic glaze, sided with golden roast sweet potato wedges and a delicious coconut dipping sauce – yum!
Sweet & Sticky Ostrich Steak
Sweet & Sticky Ostrich Steak
with a coconut yoghurt dipping sauce & roasted sweet potato wedges
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Coconut Yoghurt
- Free-range Ostrich Steak
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Green Beans
- Green Leaves
- Low-Sodium Soy Sauce
- NOMU Spanish Rub
- Ostrich
- Pumpkin Seeds
- Sticky Glaze
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
LIVING LIFE ON THE WEDGE
Preheat the oven to 200°C. Place the sweet potato wedges on a roasting tray, coat in some oil and season. Evenly spread out and roast in the hot oven for 30-35 minutes, until cooked through and golden, shifting halfway.
SEEDS & SAUCE
Place a pan (large enough for the green beans) over a medium heat. Add the pumpkin seeds. Toast for 3-5 minutes until they begin to pop. Remove from the pan and set aside to cool. In a small bowl, combine the coconut yoghurt with ¼ of the Spanish rub, ½ of the chopped coriander, ¼ of the grated garlic (to taste), seasoning and set aside.
BEAN THERE, DONE THAT
When the wedges have 10-15 minutes to go, return the pan over a medium heat with a splash of water and the beans. Cook the beans for 2-3 minutes, until cooked but still crunchy, and the water has evaporated. Add the remaining grated garlic and a drizzle of oil to the pan and fry for a further minute. Remove from the pan on completion, toss with ½ the remaining coriander and seasoning.
DINNER IS AT STEAK!
Return the pan (wiped down if necessary) over a medium-high heat with a drizzle of oil. Pat the ostrich steak dry with some paper towel and coat in the remaining Spanish rub. 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 ostrich with ½ of the sticky glaze and some soy sauce (to taste), until the sauce is sticky and has reduced by one quarter. Remove from the pan (reserve the pan juices) and let it rest for 5 minutes before slicing.
DOUBLE GLAZED
Just before serving, toss the shredded green leaves, green beans and pumpkin seeds with the remaining Sticky Glaze (to taste).
PLATE IT UP!
Time to serve up this tasty dinner! Plate up the golden sweet potato wedges, the sticky ostrich slices, green leaves and beans. Drizzle over the pan juices, serve the coconut dipping sauce on the side, and garnish with the remaining coriander. Tuck in!
Sweet Potato - 250g
Green Beans - 100g
Pumpkin Seeds - 10g
Coconut Yoghurt - 50ml
NOMU Spanish Rub - 10ml
Fresh Coriander - 4g
Garlic Clove - 1
Free-range Ostrich Steak - 160g
Sticky Glaze - 40ml
Low Sodium Soy Sauce - 10ml
Green Leaves - 20g
LIVING LIFE ON THE WEDGE
Preheat the oven to 200°C. Place the sweet potato wedges on a roasting tray, coat in some oil and season. Evenly spread out and roast in the hot oven for 30-35 minutes, until cooked through and golden, shifting halfway.
SEEDS & SAUCE
Place a pan (large enough for the green beans) over a medium heat. Add the pumpkin seeds. Toast for 3-5 minutes until they begin to pop. Remove from the pan and set aside to cool. In a small bowl, combine the coconut yoghurt with ¼ of the Spanish rub, ½ of the chopped coriander, ¼ of the grated garlic (to taste), seasoning and set aside.
BEAN THERE, DONE THAT
When the wedges have 10-15 minutes to go, return the pan over a medium heat with a splash of water and the beans. Cook the beans for 2-3 minutes, until cooked but still crunchy, and the water has evaporated. Add the remaining grated garlic and a drizzle of oil to the pan and fry for a further minute. Remove from the pan on completion, toss with ½ the remaining coriander and seasoning.
DINNER IS AT STEAK!
Return the pan (wiped down if necessary) over a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel and coat in the remaining Spanish rub. 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 ostrich with ½ of the sticky glaze and some soy sauce (to taste), until the sauce is sticky and has reduced by one quarter. Remove from the pan (reserve the pan juices) and let it rest for 5 minutes before slicing.
DOUBLE GLAZED
Just before serving, toss the shredded green leaves, green beans and pumpkin seeds with the remaining Sticky Glaze (to taste).
PLATE IT UP!
Time to serve up this tasty dinner! Plate up the golden sweet potato wedges, the sticky ostrich slices, green leaves and beans. Drizzle over the pan juices, serve the coconut dipping sauce on the side, and garnish with the remaining coriander. Tuck in!
Sweet Potato - 500g
Green Beans - 200g
Pumpkin Seeds - 20g
Coconut Yoghurt - 100ml
NOMU Spanish Rub - 20ml
Fresh Coriander - 8g
Garlic Clove - 1
Free-range Ostrich Steak - 320g
Sticky Glaze - 80ml
Low Sodium Soy Sauce - 20ml
Green Leaves - 40g
LIVING LIFE ON THE WEDGE
Preheat the oven to 200°C. Place the sweet potato wedges on a roasting tray, coat in some oil and season. Evenly spread out and roast in the hot oven for 35-40 minutes, until cooked through and golden, shifting halfway.
SEEDS & SAUCE
Place a pan (large enough for the green beans) over a medium heat. Add the pumpkin seeds. Toast for 3-5 minutes until they begin to pop. Remove from the pan and set aside to cool. In a small bowl, combine the coconut yoghurt with ¼ of the Spanish rub, ½ of the chopped coriander, ¼ of the grated garlic (to taste), seasoning and set aside.
BEAN THERE, DONE THAT
When the wedges have 10-15 minutes to go, return the pan over a medium heat with a splash of water and the beans. Cook the beans for 3-4 minutes, until cooked but still crunchy, and the water has evaporated. Add the remaining grated garlic and a drizzle of oil to the pan and fry for a further minute. Remove from the pan on completion, toss with ½ the remaining coriander and seasoning.
DINNER IS AT STEAK!
Return the pan (wiped down if necessary) over a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel and coat in the remaining Spanish rub. 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 ostrich with ½ of the sticky glaze and some soy sauce (to taste), until the sauce is sticky and has reduced by one quarter. Remove from the pan (reserve the pan juices) and let it rest for 5 minutes before slicing.
DOUBLE GLAZED
Just before serving, toss the shredded green leaves, green beans and pumpkin seeds with the remaining Sticky Glaze (to taste).
PLATE IT UP!
Time to serve up this tasty dinner! Plate up the golden sweet potato wedges, the sticky ostrich slices, green leaves and beans. Drizzle over the pan juices, serve the coconut dipping sauce on the side, and garnish with the remaining coriander. Tuck in!
Sweet Potato - 750g
Green Beans - 300g
Pumpkin Seeds - 30g
Coconut Yoghurt - 150ml
NOMU Spanish Rub - 30ml
Fresh Coriander - 12g
Garlic Cloves - 2
Free-range Ostrich Steak - 480g
Sticky Glaze - 120ml
Low Sodium Soy Sauce - 30ml
Green Leaves - 60g
LIVING LIFE ON THE WEDGE
Preheat the oven to 200°C. Place the sweet potato wedges on a roasting tray, coat in some oil and season. Evenly spread out and roast in the hot oven for 35-40 minutes, until cooked through and golden, shifting halfway.
SEEDS & SAUCE
Place a pan (large enough for the green beans) over a medium heat. Add the pumpkin seeds. Toast for 3-5 minutes until they begin to pop. Remove from the pan and set aside to cool. In a small bowl, combine the coconut yoghurt with ¼ of the Spanish rub, ½ of the chopped coriander, ¼ of the grated garlic (to taste), seasoning and set aside.
BEAN THERE, DONE THAT
When the wedges have 10-15 minutes to go, return the pan over a medium heat with a splash of water and the beans. Cook the beans for 3-4 minutes, until cooked but still crunchy, and the water has evaporated. Add the remaining grated garlic and a drizzle of oil to the pan and fry for a further minute. Remove from the pan on completion, toss with ½ the remaining coriander and seasoning.
DINNER IS AT STEAK!
Return the pan (wiped down if necessary) over a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel and coat in the remaining Spanish rub. 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 ostrich with ½ of the sticky glaze and some soy sauce (to taste), until the sauce is sticky and has reduced by one quarter. Remove from the pan (reserve the pan juices) and let it rest for 5 minutes before slicing.
DOUBLE GLAZED
Just before serving, toss the shredded green leaves, green beans and pumpkin seeds with the remaining Sticky Glaze (to taste).
PLATE IT UP!
Time to serve up this tasty dinner! Plate up the golden sweet potato wedges, the sticky ostrich slices, green leaves and beans. Drizzle over the pan juices, serve the coconut dipping sauce on the side, and garnish with the remaining coriander. Tuck in!
Sweet Potato - 1kg
Green Beans - 400g
Pumpkin Seeds - 40g
Coconut Yoghurt - 200ml
NOMU Spanish Rub - 40ml
Fresh Coriander - 15g
Garlic Cloves - 2
Free-range Ostrich Steak - 640g
Sticky Glaze - 160ml
Low Sodium Soy Sauce - 40ml
Green Leaves - 80g
Woolies Products in this dish
