This recipe is perfect for those days where you don’t want to complicate things in the kitchen (but still sit down to a delish dinner, of course). A side of oven roasted baby potatoes accompany butter-basted, BBQ-glazed ostrich strips, plus a dressed salad. Finished with fresh parsley.
BBQ Ostrich Strips
BBQ Ostrich Strips
with roasted baby potatoes & a fresh salad
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Potato
- Beef
- Beef Stroganoff
- Cucumber
- Free-range Beef Stroganoff
- Fresh Parsley
- NOMU BBQ Rub
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
BEGIN WITH BABY POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SIMPLE DRESSED SALAD
In a bowl, combine the diced tomato, the diced cucumber, ½ the chopped parsley, a drizzle of olive oil, a sweetener, a splash of water, and seasoning. Set aside.
BBQ OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with the BBQ sauce. Remove from the pan, reserving any pan juices, and season.
DONE ALREADY?
Plate up the roasted potatoes and the BBQ ostrich drizzled with any remaining pan juices. Serve the cucumber & tomato salad on the side. Garnish it all with the remaining parsley.
Baby Potato - 250g
Tomato - 1
Cucumber - 50g
Fresh Parsley - 3g
Free-Range Beef Stroganoff - 1
NOMU BBQ Rub - 1
BEGIN WITH BABY POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SIMPLE DRESSED SALAD
In a bowl, combine the diced tomato, the diced cucumber, ½ the chopped parsley, a drizzle of olive oil, a sweetener, a splash of water, and seasoning. Set aside.
BBQ OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with the BBQ sauce. Remove from the pan, reserving any pan juices, and season.
DONE ALREADY?
Plate up the roasted potatoes and the BBQ ostrich drizzled with any remaining pan juices. Serve the cucumber & tomato salad on the side. Garnish it all with the remaining parsley.
Baby Potato - 500g
Tomato - 1
Cucumber - 100g
Fresh Parsley - 5g
Free-Range Beef Stroganoff - 1
NOMU BBQ Rub - 1
BEGIN WITH BABY POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SIMPLE DRESSED SALAD
In a bowl, combine the diced tomato, the diced cucumber, ½ the chopped parsley, a drizzle of olive oil, a sweetener, a splash of water, and seasoning. Set aside.
BBQ OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). You may need to do this step in batches. In the final 30 seconds, baste with the BBQ sauce. Remove from the pan, reserving any pan juices, and season.
DONE ALREADY?
Plate up the roasted potatoes and the BBQ ostrich drizzled with any remaining pan juices. Serve the cucumber & tomato salad on the side. Garnish it all with the remaining parsley.
Baby Potato - 750g
Tomatoes - 2
Cucumber - 150g
Fresh Parsley - 8g
Beef Stroganoff - 1
NOMU BBQ Rub - 1
BEGIN WITH BABY POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SIMPLE DRESSED SALAD
In a bowl, combine the diced tomato, the diced cucumber, ½ the chopped parsley, a drizzle of olive oil, a sweetener, a splash of water, and seasoning. Set aside.
BBQ OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). You may need to do this step in batches. In the final 30 seconds, baste with the BBQ sauce. Remove from the pan, reserving any pan juices, and season.
DONE ALREADY?
Plate up the roasted potatoes and the BBQ ostrich drizzled with any remaining pan juices. Serve the cucumber & tomato salad on the side. Garnish it all with the remaining parsley.
Baby Potato - 1kg
Tomatoes - 2
Cucumber - 200g
Fresh Parsley - 10g
Free-Range Beef Stroganoff - 1
NOMU BBQ Rub - 1
Woolies Products in this dish
