A favourite go-to recipe for the no-fuss Chef who still wants loads of flavour. Enjoy a juicy, seared steak complemented with the delicate taste of roasted gem squash and a refreshing dill and yoghurt salad.
Lemon-garlic Ostrich Fillet
Lemon-garlic Ostrich Fillet
with a creamy cucumber & dill salad
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cucumber
- Free-range Ostrich Fillet
- Fresh Dill
- Garlic Clove/s
- Gem Squash
- Greek Yoghurt
- Lemon Juice
- NOMU Roast Rub
- Ostrich
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Cooking Spray
- Oil (cooking, olive or coconut) (optional)
WHAT A GEM
Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut side up. Lightly coat with cooking spray or oil (optional), ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through and soft, 20-25 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes.
SEAR & SEASON
When the roast has 10-15 minutes remaining, place a pan over medium-high heat. Pat the Ostrich dry with paper towel and lightly coat with cooking spray and the remaining rub and the garlic. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DILL-LICIOUS SALAD
In a salad bowl, combine the Cucumber, the yoghurt, ½ the dill, the lemon juice (to taste), and seasoning.
DINNER IS SERVED
Plate up the roasted gem squash alongside the steak slices. Make a bed of the salad leaves, and the sun-dried tomatoes, and top with the creamy salad. Garnish with a sprinkle of the remaining dill. Divine, Chef!
WHAT A GEM
Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut side up. Lightly coat with cooking spray or oil (optional), ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through and soft, 20-25 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes.
SEAR & SEASON
When the roast has 10-15 minutes remaining, place a pan over medium-high heat. Pat the Ostrich dry with paper towel and lightly coat with cooking spray and the remaining rub and the garlic. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DILL-LICIOUS SALAD
In a salad bowl, combine the Cucumber, the yoghurt, ½ the dill, the lemon juice (to taste), and seasoning.
DINNER IS SERVED
Plate up the roasted gem squash alongside the steak slices. Make a bed of the salad leaves, and the sun-dried tomatoes, and top with the creamy salad. Garnish with a sprinkle of the remaining dill. Divine, Chef!
WHAT A GEM
Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut side up. Lightly coat with cooking spray or oil (optional), ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through and soft, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes.
SEAR & SEASON
When the roast has 10-15 minutes remaining, place a pan over medium-high heat. Pat the Ostrich dry with paper towel and lightly coat with cooking spray and the remaining rub and the garlic. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DILL-LICIOUS SALAD
In a salad bowl, combine the Cucumber, the yoghurt, ½ the dill, the lemon juice (to taste), and seasoning.
DINNER IS SERVED
Plate up the roasted gem squash alongside the steak slices. Make a bed of the salad leaves, and the sun-dried tomatoes, and top with the creamy salad. Garnish with a sprinkle of the remaining dill. Divine, Chef!
WHAT A GEM
Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut side up. Lightly coat with cooking spray or oil (optional), ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through and soft, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes.
SEAR & SEASON
When the roast has 10-15 minutes remaining, place a pan over medium-high heat. Pat the Ostrich dry with paper towel and lightly coat with cooking spray and the remaining rub and the garlic. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DILL-LICIOUS SALAD
In a salad bowl, combine the Cucumber, the yoghurt, ½ the dill, the lemon juice (to taste), and seasoning.
DINNER IS SERVED
Plate up the roasted gem squash alongside the steak slices. Make a bed of the salad leaves, and the sun-dried tomatoes, and top with the creamy salad. Garnish with a sprinkle of the remaining dill. Divine, Chef!
Frequently Asked Questions
What is the preparation time for Lemon-garlic Ostrich Fillet?
The preparation time for Lemon-garlic Ostrich Fillet with a creamy cucumber & dill salad is between 15 and 30 minutes.
What is the total time required to make Lemon-garlic Ostrich Fillet with a creamy cucumber & dill salad?
The total time required to make Lemon-garlic Ostrich Fillet with a creamy cucumber & dill salad is between 35 and 50 minutes.
How many servings does Lemon-garlic Ostrich Fillet provide?
4 servings
What are the main ingredients in Lemon-garlic Ostrich Fillet?
Cucumber, Free-range Ostrich Fillet, Fresh Dill, Garlic Clove/s, Gem Squash, Greek Yoghurt, Lemon Juice, NOMU Roast Rub, Ostrich, Salad Leaves, Sun-Dried Tomatoes
What is the nutritional information of Lemon-garlic Ostrich Fillet?
Calories: 345, Carbs: 26 grams, Fat: grams, Protein: 41.3 grams, Sugar: 9 grams, Salt: 631 grams
How do I prepare Lemon-garlic Ostrich Fillet?
DINNER IS SERVED: Plate up the roasted gem squash alongside the steak slices. Make a bed of the salad leaves, and the sun-dried tomatoes, and top with the creamy salad. Garnish with a sprinkle of the remaining dill. Divine, Chef! DILL-LICIOUS SALAD: In a salad bowl, combine the cucumber, the yoghurt, ½ the dill, the lemon juice (to taste), and seasoning. SEAR & SEASON: When the roast has 10-15 minutes remaining, place a pan over medium-high heat. Pat the ostrich dry with paper towel and lightly coat with cooking spray and the remaining rub and the garlic. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. WHAT A GEM: Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut side up. Lightly coat with cooking spray or oil (optional), ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through and soft, 20-25 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes.
What should be prepared from my kitchen to make Lemon-garlic Ostrich Fillet?
Cucumber, Free-range Ostrich Fillet, Fresh Dill, Garlic Clove/s, Gem Squash, Greek Yoghurt, Lemon Juice, NOMU Roast Rub, Ostrich, Salad Leaves, Sun-Dried Tomatoes
How many calories does Lemon-garlic Ostrich Fillet have?
345 calories
How much fat content does Lemon-garlic Ostrich Fillet have?
grams
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