Oven-roasted butternut & chickpeas are paired with a moreish cherry tomato relish elevated with fresh rosemary & balsamic vinegar. This stunning veggie base is then topped with butter-basted ostrich steak slices and sided with fresh green leaves crumbled with Danish-style feta. Finished up with dollops of chimichurri sauce.
Cherry Tomato Sauce & Ostrich Steak
Cherry Tomato Sauce & Ostrich Steak
with roasted butternut & chickpeas
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Balsamic Vinegar
- Butternut
- Cherry Tomatoes
- Chickpeas
- Danish-style Feta
- Free-range Ostrich Steak
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Ostrich
- Pesto Princess Chimichurri Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
ROAST BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHERRY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed tomatoes, the grated garlic, and the rinsed rosemary sprigs until the tomatoes are blistered, 5-6 minutes. Press the tomatoes down with the back of a wooden spoon until saucy. Add the balsamic vinegar and simmer, 1-2 minutes. Remove from the heat and discard the rosemary sprigs. Add a sweetener (to taste) and seasoning.
CRISPY CHICKPEAS
When the butternut has been roasting for 10 minutes, coat the rinsed chickpeas in oil and seasoning. Scatter the chickpeas over the butternut and roast for the remaining time until crispy.
SIZZLING STEAK
Place a clean 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 and set aside to rest for 5 minutes before slicing and seasoning.
SOME FRESHNESS
In a salad bowl, combine the rinsed green leaves, a drizzle of olive oil, and seasoning.
TIME TO DINE
Plate up the roasted veggies alongside the cherry tomato sauce. Top the sauce with the steak slices. Side with the green salad and crumble over the drained feta. Dollop the chimichurri sauce over everything. Enjoy, Chef!
Butternut - 250g
Cherry Tomatoes - 80g
Garlic Clove - 1
Fresh Rosemary - 3g
Balsamic Vinegar - 10ml
Chickpeas - 60g
Free-range Ostrich Steak - 160g
Green Leaves - 20g
Danish-style Feta - 20g
Pesto Princess Chimichurri Sauce - 20ml
ROAST BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHERRY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed tomatoes, the grated garlic, and the rinsed rosemary sprigs until the tomatoes are blistered, 5-6 minutes. Press the tomatoes down with the back of a wooden spoon until saucy. Add the balsamic vinegar and simmer, 1-2 minutes. Remove from the heat and discard the rosemary sprigs. Add a sweetener (to taste) and seasoning.
CRISPY CHICKPEAS
When the butternut has been roasting for 10 minutes, coat the rinsed chickpeas in oil and seasoning. Scatter the chickpeas over the butternut and roast for the remaining time until crispy.
SIZZLING STEAK
Place a clean 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 and set aside to rest for 5 minutes before slicing and seasoning.
SOME FRESHNESS
In a salad bowl, combine the rinsed green leaves, a drizzle of olive oil, and seasoning.
TIME TO DINE
Plate up the roasted veggies alongside the cherry tomato sauce. Top the sauce with the steak slices. Side with the green salad and crumble over the drained feta. Dollop the chimichurri sauce over everything. Enjoy, Chef!
Butternut - 500g
Cherry Tomatoes - 160g
Garlic Clove - 1
Fresh Rosemary - 5g
Balsamic Vinegar - 20ml
Chickpeas - 120g
Free-range Ostrich Steak - 320g
Green Leaves - 40g
Danish-style Feta - 40g
Pesto Princess Chimichurri Sauce - 40ml
ROAST BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHERRY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed tomatoes, the grated garlic, and the rinsed rosemary sprigs until the tomatoes are blistered, 6-7 minutes. Press the tomatoes down with the back of a wooden spoon until saucy. Add the balsamic vinegar and simmer, 1-2 minutes. Remove from the heat and discard the rosemary sprigs. Add a sweetener (to taste) and seasoning.
CRISPY CHICKPEAS
When the butternut has been roasting for 10 minutes, coat the rinsed chickpeas in oil and seasoning. Scatter the chickpeas over the butternut and roast for the remaining time until crispy.
SIZZLING STEAK
Place a clean 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 and set aside to rest for 5 minutes before slicing and seasoning.
SOME FRESHNESS
In a salad bowl, combine the rinsed green leaves, a drizzle of olive oil, and seasoning.
TIME TO DINE
Plate up the roasted veggies alongside the cherry tomato sauce. Top the sauce with the steak slices. Side with the green salad and crumble over the drained feta. Dollop the chimichurri sauce over everything. Enjoy, Chef!
Butternut - 750g
Cherry Tomatoes - 240
Garlic Cloves - 2
Fresh Rosemary - 8g
Balsamic Vinegar - 30ml
Chickpeas - 180g
Free-range Ostrich Steak - 480g
Green Leaves - 60g
Danish-style Feta - 60g
Pesto Princess Chimichurri Sauce - 60ml
ROAST BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHERRY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed tomatoes, the grated garlic, and the rinsed rosemary sprigs until the tomatoes are blistered, 6-7 minutes. Press the tomatoes down with the back of a wooden spoon until saucy. Add the balsamic vinegar and simmer, 1-2 minutes. Remove from the heat and discard the rosemary sprigs. Add a sweetener (to taste) and seasoning.
CRISPY CHICKPEAS
When the butternut has been roasting for 10 minutes, coat the rinsed chickpeas in oil and seasoning. Scatter the chickpeas over the butternut and roast for the remaining time until crispy.
SIZZLING STEAK
Place a clean 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 and set aside to rest for 5 minutes before slicing and seasoning.
SOME FRESHNESS
In a salad bowl, combine the rinsed green leaves, a drizzle of olive oil, and seasoning.
TIME TO DINE
Plate up the roasted veggies alongside the cherry tomato sauce. Top the sauce with the steak slices. Side with the green salad and crumble over the drained feta. Dollop the chimichurri sauce over everything. Enjoy, Chef!
Butternut - 1kg
Cherry Tomatoes - 320g
Garlic Cloves - 2
Fresh Rosemary - 10g
Balsamic Vinegar - 40ml
Chickpeas - 240g
Free-range Ostrich Steak - 640g
Green Leaves - 80g
Danish-style Feta - 80g
Pesto Princess Chimichurri Sauce - 80ml
Woolies Products in this dish
