eCook Meal
Garlic-butter Steak & Parsley Potatoes
with a cheese sauce
You haven’t savoured a succulent and juicy steak until you’ve had a butter-basted version on your plate, Chef. In this UCOOK version, the mouthwatering meat is covered in a homemade cheese sauce and sided with butter & parsley-coated baby potatoes. A crunchy sunflower seed salad balances the delicious decadence.
Serving guide
Choose your portion size.
SOFT POTATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and add a knob of butter, the chopped Parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to 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 and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CHEESE SAUCE
Place a small pot over medium heat with 10g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, loosen with 50ml of warm water, and add the grated cheese. Stir until the cheese is melted. Season and remove from the heat. Add a splash of water if the sauce is too thick.
FRESH LEAVES
In a bowl, combine the shredded salad leaves, the sunflower seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the soft baby potatoes. Side with the steak slices and the fresh salad leaves. Drizzle the cheese sauce over the steak slices. Enjoy, Chef!
SOFT POTATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and add a knob of butter, the chopped Parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to 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 and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CHEESE SAUCE
Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, loosen with 100ml of warm water, and add the grated cheese. Stir until the cheese is melted. Season and remove from the heat. Add a splash of water if the sauce is too thick.
FRESH LEAVES
In a bowl, combine the shredded salad leaves, the sunflower seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the soft baby potatoes. Side with the steak slices and the fresh salad leaves. Drizzle the cheese sauce over the steak slices. Enjoy, Chef!
SOFT POTATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and add a knob of butter, the chopped Parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to 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 and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CHEESE SAUCE
Place a small pot over medium heat with 30g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, loosen with 150ml of warm water, and add the grated cheese. Stir until the cheese is melted. Season and remove from the heat. Add a splash of water if the sauce is too thick.
FRESH LEAVES
In a bowl, combine the shredded salad leaves, the sunflower seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the soft baby potatoes. Side with the steak slices and the fresh salad leaves. Drizzle the cheese sauce over the steak slices. Enjoy, Chef!
SOFT POTATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and add a knob of butter, the chopped Parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to 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 and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CHEESE SAUCE
Place a small pot over medium heat with 40g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, loosen with 200ml of warm water, and add the grated cheese. Stir until the cheese is melted. Season and remove from the heat. Add a splash of water if the sauce is too thick.
FRESH LEAVES
In a bowl, combine the shredded salad leaves, the sunflower seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the soft baby potatoes. Side with the steak slices and the fresh salad leaves. Drizzle the cheese sauce over the steak slices. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R225.53
for 4 servings · R56.38 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Sunflower Seeds needs 20 gSunflower Seeds 250 g 250 g at R44.99 · 8% of packR3.60
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
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Cheddar Cheese needs 80 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 9% of packR16.00
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- Low Fat UHT Milk
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Garlic-butter Steak & Parsley Potatoes?
The preparation time for Garlic-butter Steak & Parsley Potatoes with a cheese sauce is between 20 and 35 minutes.
What is the total time required to make Garlic-butter Steak & Parsley Potatoes with a cheese sauce?
The total time required to make Garlic-butter Steak & Parsley Potatoes with a cheese sauce is between 30 and 45 minutes.
How many servings does Garlic-butter Steak & Parsley Potatoes provide?
4 servings
What are the main ingredients in Garlic-butter Steak & Parsley Potatoes?
Baby Potato, Cake Flour, Cheddar Cheese, Garlic, Low Fat UHT Milk, Ostrich, Ostrich Steak, Parsley, Salad Leaves, Sunflower Seeds
What is the nutritional information of Garlic-butter Steak & Parsley Potatoes?
Calories: 559, Carbs: 52 grams, Fat: grams, Protein: 47.9 grams, Sugar: 10.9 grams, Salt: 295 grams
How do I prepare Garlic-butter Steak & Parsley Potatoes?
STEAK: Return the pan to 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 and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. FRESH LEAVES: In a bowl, combine the shredded salad leaves, the sunflower seeds, a drizzle of olive oil, and seasoning. CHEESE SAUCE: Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, loosen with 100ml of warm water, and add the grated cheese. Stir until the cheese is melted. Season and remove from the heat. Add a splash of water if the sauce is too thick. TOAST: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. DINNER IS READY: Plate up the soft baby potatoes. Side with the steak slices and the fresh salad leaves. Drizzle the cheese sauce over the steak slices. Enjoy, Chef! SOFT POTATOES: Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and add a knob of butter, the chopped parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
What should be prepared from my kitchen to make Garlic-butter Steak & Parsley Potatoes?
Baby Potato, Cake Flour, Cheddar Cheese, Garlic, Low Fat UHT Milk, Ostrich, Ostrich Steak, Parsley, Salad Leaves, Sunflower Seeds
How many calories does Garlic-butter Steak & Parsley Potatoes have?
559 calories
How much fat content does Garlic-butter Steak & Parsley Potatoes have?
grams