Once you’ve tasted the juicy steak slices basted in a honey & mustard sauce, sided with charred Brussels sprouts, roasted carrot wedges, crispy kale & a sprinkling of sunflower seeds, you’ll want to share this culinary gift with all your loved ones.
Honey-mustard Ostrich Steak
Honey-mustard Ostrich Steak
with Brussels sprouts, crispy kale & carrot
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Brussels Sprouts
- Carrot
- Free-range Ostrich Steak
- Honey-Mustard Sauce
- Kale
- NOMU Provençal Rub
- Ostrich
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
IT’S BEGINNING
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the halved brussels sprouts and the NOMU rub to the bowl. Toss until combined. Set aside.
LET’S MAKE A 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.
HALFWAY THERE
When the carrots reach the halfway mark, give the tray a shift. Scatter the dressed kale & Brussels sprouts over the tray. Return to the hot oven and roast for the remaining time until crispy.
HONEY-MUSTARD STEAK
Return the pan to a 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). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the honey-mustard sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Season.
IT’S DINNER TIME
Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted sunflower seeds. Enjoy, Chef!
Carrot - 240g
Kale - 50g
Brussels Sprouts - 100g
NOMU Provençal Rub - 5ml
Sunflower Seeds - 10g
Free-range Ostrich Steak - 160g
Honey-mustard Sauce - 30ml
IT’S BEGINNING
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the halved brussels sprouts and the NOMU rub to the bowl. Toss until combined. Set aside.
LET’S MAKE A 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.
HALFWAY THERE
When the carrots reach the halfway mark, give the tray a shift. Scatter the dressed kale & Brussels sprouts over the tray. Return to the hot oven and roast for the remaining time until crispy.
HONEY-MUSTARD STEAK
Return the pan to a 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). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the honey-mustard sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Season.
IT’S DINNER TIME
Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted sunflower seeds. Enjoy, Chef!
Carrot - 480g
Kale - 100g
Brussels Sprouts - 200g
NOMU Provençal Rub - 10ml
Sunflower Seeds - 20g
Free-range Ostrich Steak - 320g
Honey-mustard Sauce - 60ml
IT’S BEGINNING
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway). Place the shredded kale on a separate roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the halved brussels sprouts and the NOMU rub to the tray. Toss until combined. Set aside.
LET’S MAKE A 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.
HALFWAY THERE
When the carrots reach the halfway mark, give the tray a shift. Pop the tray of kale & Brussels sprouts into the hot oven and roast for the remaining time until crispy.
HONEY-MUSTARD STEAK
Return the pan to a 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). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the honey-mustard sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Season.
IT’S DINNER TIME
Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted sunflower seeds. Enjoy, Chef!
Carrot - 720g
Kale - 150g
Brussels Sprouts - 300g
NOMU Provençal Rub - 15ml
Sunflower Seeds - 30g
Free-range Ostrich Steak - 480g
Honey-mustard Sauce - 90ml
IT’S BEGINNING
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway). Place the shredded kale on a separate roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the halved brussels sprouts and the NOMU rub to the tray. Toss until combined. Set aside.
LET’S MAKE A 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.
HALFWAY THERE
When the carrots reach the halfway mark, give the tray a shift. Pop the tray of kale & Brussels sprouts into the hot oven and roast for the remaining time until crispy.
HONEY-MUSTARD STEAK
Return the pan to a 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). During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the honey-mustard sauce. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing. Season.
IT’S DINNER TIME
Plate up the roast. Side with steak slices and drizzle over the reserved pan juices. Sprinkle over the toasted sunflower seeds. Enjoy, Chef!
Carrot - 960g
Kale - 200g
Brussels Sprouts - 400g
NOMU Provençal Rub - 20ml
Sunflower Seeds - 40g
Free-range Ostrich Steak - 640g
Honey-mustard Sauce - 120ml
Woolies Products in this dish
