Mexico meets Morocco! They hit it off. They collaborate to create this fusion of complementary tastes – dates, pickled peppers, parsley, and spices – all revolving around succulent slices of ostrich.
East & West Ostrich Steak
East & West Ostrich Steak
with a Mexican spice basting & a Moroccan-style bulgur salad
Hands on Time: 30 - 40 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Baby Spinach
- Bulgur Wheat
- Fresh Parsley
- Hummus
- Lemon
- NOMU Mexican Spice Blend
- NOMU Moroccan Rub
- Onion
- Ostrich
- Ostrich Steak
- Pickled Bell Peppers
- Pitted Dates
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
FRAGRANT BULGUR
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the chopped Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat, then turn off the heat. Pour in 200ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender.
MIX UP YOUR DRESSING
Place the Hummus in a small bowl with three-quarters of the chopped parsley. Squeeze in the juice of 1 lemon wedge and mix well to combine. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SIZZLING STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the steak dry with paper towel and season. When the pan is hot, fry the steak for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steak with a knob of butter (optional) and the Mexican spice blend to taste. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS IT ALL TOGETHER
Once the bulgur is cooked, fluff up with a fork and mix in the chopped pickled peppers and dates. Toss through some seasoning and the Lemon zest to taste. Toss the rinsed baby spinach with some olive oil and a squeeze of lemon juice, and get ready to munch!
A FUSION FLAVOUR BURST
Make a bed of baby spinach and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced Ostrich steak slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Stunning stuff, Chef!
FRAGRANT BULGUR
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the chopped Onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat, then turn off the heat. Pour in 400ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender.
MIX UP YOUR DRESSING
Place the Hummus in a small bowl with three-quarters of the chopped parsley. Squeeze in the juice of 2 lemon wedges and mix well to combine. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SIZZLING STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steaks with a knob of butter (optional) and the Mexican spice blend to taste. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS IT ALL TOGETHER
Once the bulgur is cooked, fluff up with a fork and mix in the chopped pickled peppers and dates. Toss through some seasoning and the Lemon zest to taste. Toss the rinsed baby spinach with some olive oil and a squeeze of lemon juice, and get ready to munch!
A FUSION FLAVOUR BURST
Make a bed of baby spinach and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced Ostrich steak slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Stunning stuff, Chef!
FRAGRANT BULGUR
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the chopped Onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat, then turn off the heat. Pour in 400ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender.
MIX UP YOUR DRESSING
Place the Hummus in a small bowl with three-quarters of the chopped parsley. Squeeze in the juice of 2 lemon wedges and mix well to combine. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SIZZLING STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steaks with a knob of butter (optional) and the Mexican spice blend to taste. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS IT ALL TOGETHER
Once the bulgur is cooked, fluff up with a fork and mix in the chopped pickled peppers and dates. Toss through some seasoning and the Lemon zest to taste. Toss the rinsed baby spinach with some olive oil and a squeeze of lemon juice, and get ready to munch!
A FUSION FLAVOUR BURST
Make a bed of baby spinach and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced Ostrich steak slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Stunning stuff, Chef!
FRAGRANT BULGUR
Boil the kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, fry the chopped Onion for 6-8 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat, then turn off the heat. Pour in 800ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender.
MIX UP YOUR DRESSING
Place the Hummus in a bowl with three-quarters of the chopped parsley. Squeeze in the juice of 4 lemon wedges and mix well to combine. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SIZZLING STEAK
Place a large pan over a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steaks with a knob of butter (optional) and the Mexican spice blend to taste. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS IT ALL TOGETHER
Once the bulgur is cooked, fluff up with a fork and mix in the chopped pickled peppers and dates. Toss through some seasoning and the Lemon zest to taste. Toss the rinsed baby spinach with some olive oil and a squeeze of lemon juice, and get ready to munch!
A FUSION FLAVOUR BURST
Make a bed of baby spinach and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced Ostrich steak slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Stunning stuff, Chef!
Frequently Asked Questions
What is the preparation time for East & West Ostrich Steak?
The preparation time for East & West Ostrich Steak with a Mexican spice basting & a Moroccan-style bulgur salad is between 30 and 40 minutes.
What is the total time required to make East & West Ostrich Steak with a Mexican spice basting & a Moroccan-style bulgur salad?
The total time required to make East & West Ostrich Steak with a Mexican spice basting & a Moroccan-style bulgur salad is between 35 and 45 minutes.
How many servings does East & West Ostrich Steak provide?
4 servings
What are the main ingredients in East & West Ostrich Steak?
Baby Spinach, Bulgur Wheat, Fresh Parsley, Hummus, Lemon, NOMU Mexican Spice Blend, NOMU Moroccan Rub, Onion, Ostrich, Ostrich Steak, Pickled Bell Peppers, Pitted Dates
What is the nutritional information of East & West Ostrich Steak?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare East & West Ostrich Steak?
TOSS IT ALL TOGETHER: Once the bulgur is cooked, fluff up with a fork and mix in the chopped pickled peppers and dates. Toss through some seasoning and the lemon zest to taste. Toss the rinsed baby spinach with some olive oil and a squeeze of lemon juice, and get ready to munch! A FUSION FLAVOUR BURST: Make a bed of baby spinach and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced ostrich steak slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Stunning stuff, Chef! MIX UP YOUR DRESSING: Place the hummus in a small bowl with three-quarters of the chopped parsley. Squeeze in the juice of 2 lemon wedges and mix well to combine. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. SIZZLING STEAK: Place a pan over a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steaks with a knob of butter (optional) and the Mexican spice blend to taste. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. FRAGRANT BULGUR: Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the chopped onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat, then turn off the heat. Pour in 400ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender.
What should be prepared from my kitchen to make East & West Ostrich Steak?
Baby Spinach, Bulgur Wheat, Fresh Parsley, Hummus, Lemon, NOMU Mexican Spice Blend, NOMU Moroccan Rub, Onion, Ostrich, Ostrich Steak, Pickled Bell Peppers, Pitted Dates
How many calories does East & West Ostrich Steak have?
calories
How much fat content does East & West Ostrich Steak have?
grams
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