Enjoy this loaded roll with sweet & salty BBQ ostrich steak slices, fresh green leaves, golden caramelised onions, juicy tomato slices and crunchy potato chips on the side!
BBQ Ostrich Steak Roll
BBQ Ostrich Steak Roll
with sweet caramelised onions & crispy potato chips
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- BBQ Sauce
- Free-range Ostrich Steak
- Gherkins
- Grated Cheddar Cheese
- Green Leaves
- Onion
- Onions
- Ostrich
- Plum Tomato
- Plum Tomatoes
- Portuguese Roll
- Portuguese Rolls
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
CHIPSTICKS
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season well, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
CARAMELISED STATION
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion for 7-9 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm.
SIZZLING OSTRICH
Return the pan to a medium heat with a drizzle of oil. When hot, fry the steak slices for 1-2 minutes per side, until browned all over. Add the BBQ sauce and baste the slices for 1-2 minutes. Season to taste, remove from the heat, and cover to keep warm.
GOLDEN CHEESY ROLLS
Butter the cut side of the halved rolls. Sprinkle ¾ of the grated cheese on the bottom halves of the rolls. Place all the halves on a baking tray, cut-side up, and pop in the oven until heated through and the cheese has melted.
THAT MOMENT!
DIY! Top the cheesy bottom halves with the green leaves, the tomato rounds, the halved gherkins, the caramelised onion, the BBQ steak slices drizzled with the BBQ sauce from the pan, and the remaining cheese. Close it all up with the other bun half. Serve the crispy fries on the side and make a side salad with any remaining fillings. Look at you go, Chef!
Potato - 200g
Onion - 1
Free-range Ostrich Steak - 160g
BBQ Sauce - 50ml
Portuguese Roll - 1
Grated Cheddar Cheese - 50g
Green Leaves - 20g
Plum Tomato - 1
Gherkins - 40g
CHIPSTICKS
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season well, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
CARAMELISED STATION
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion for 9-12minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm.
SIZZLING OSTRICH
Return the pan to a medium heat with a drizzle of oil. When hot, fry the steak slices for 1-2 minutes per side, until browned all over. Add the BBQ sauce and baste the slices for 1-2 minutes. Season to taste, remove from the heat, and cover to keep warm.
GOLDEN CHEESY ROLLS
Butter the cut side of the halved rolls. Sprinkle ¾ of the grated cheese on the bottom halves of the rolls. Place all the halves on a baking tray, cut-side up, and pop in the oven until heated through and the cheese has melted.
THAT MOMENT!
DIY! Top the cheesy bottom halves with the green leaves, the tomato rounds, the halved gherkins, the caramelised onion, the BBQ steak slices drizzled with the BBQ sauce from the pan, and the remaining cheese. Close it all up with the other bun half. Serve the crispy fries on the side and make a side salad with any remaining fillings. Look at you go, Chef!
Potato - 400g
Onion - 1
Free-range Ostrich Steak - 320g
BBQ Sauce - 100ml
Portuguese Rolls - 2
Grated Cheddar Cheese - 100g
Green Leaves - 40g
Plum Tomato - 1
Gherkins - 80g
CHIPSTICKS
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season well, and toss until coated. Spread out in a single layer and roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
CARAMELISED STATION
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion for 9-12minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm.
SIZZLING OSTRICH
Return the pan to a medium heat with a drizzle of oil. When hot, fry the steak slices for 1-2 minutes per side, until browned all over. Add the BBQ sauce and baste the slices for 1-2 minutes. Season to taste, remove from the heat, and cover to keep warm.
GOLDEN CHEESY ROLLS
Butter the cut side of the halved rolls. Sprinkle ¾ of the grated cheese on the bottom halves of the rolls. Place all the halves on a baking tray, cut-side up, and pop in the oven until heated through and the cheese has melted.
THAT MOMENT!
DIY! Top the cheesy bottom halves with the green leaves, the tomato rounds, the halved gherkins, the caramelised onion, the BBQ steak slices drizzled with the BBQ sauce from the pan, and the remaining cheese. Close it all up with the other bun half. Serve the crispy fries on the side and make a side salad with any remaining fillings. Look at you go, Chef!
Potato - 600g
Onions - 2
Free-range Ostrich Steak - 480g
BBQ Sauce - 150ml
Portuguese Rolls - 3
Grated Cheddar Cheese - 150g
Green Leaves - 60g
Plum Tomatoes - 2
Gherkins - 120g
CHIPSTICKS
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season well, and toss until coated. Spread out in a single layer and roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
CARAMELISED STATION
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion for 12-15 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and cover to keep warm.
SIZZLING OSTRICH
Return the pan to a medium heat with a drizzle of oil. When hot, fry the steak slices for 1-2 minutes per side, until browned all over. Add the BBQ sauce and baste the slices for 1-2 minutes. Season to taste, remove from the heat, and cover to keep warm.
GOLDEN CHEESY ROLLS
Butter the cut side of the halved rolls. Sprinkle ¾ of the grated cheese on the bottom halves of the rolls. Place all the halves on a baking tray, cut-side up, and pop in the oven until heated through and the cheese has melted.
THAT MOMENT!
DIY! Top the cheesy bottom halves with the green leaves, the tomato rounds, the halved gherkins, the caramelised onion, the BBQ steak slices drizzled with the BBQ sauce from the pan, and the remaining cheese. Close it all up with the other bun half. Serve the crispy fries on the side and make a side salad with any remaining fillings. Look at you go, Chef!
Potato - 800g
Onions - 2
Free-range Ostrich Steak - 640g
BBQ Sauce - 200ml
Portuguese Rolls - 4
Grated Cheddar Cheese - 200g
Green Leaves - 80g
Plum Tomatoes - 2
Gherkins - 160g
Woolies Products in this dish
