The secret with blue cheese is you have to use it with the right ingredient, like earthy beetroot, roasted to perfection. Served with free-range ostrich steak, basted with a butter and a garlic, lemon juice & parsley mix. A sun-dried tomato & cucumber salad completes this satisfying meal. Well done, Chef!
Lemon & Parsley Ostrich Steak
Lemon & Parsley Ostrich Steak
with roasted beetroot & blue cheese
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beetroot
- Blue Cheese
- Cucumber
- Free-range Ostrich Steak
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Ostrich
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter
UN-BEETABLE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
MAKE THE SALAD
In a bowl, combine the salad leaves, the Cucumber, the sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
PARSLEY MIX
In a small bowl, combine the lemon juice, the garlic, ½ the parsley and seasoning.
BUTTERY, ZESTY Ostrich
When the Beetroot has 10 minutes remaining, place a 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 and parsley mix. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
A 5-STAR RESULT
Plate up the fresh salad and serve the roasted Beetroot alongside. Side with the ostrich slices drizzled with any reserved pan juices. Crumble the blue cheese over the beetroot, and garnish with the remaining parsley. Service, please!
UN-BEETABLE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
MAKE THE SALAD
In a bowl, combine the salad leaves, the Cucumber, the sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
PARSLEY MIX
In a small bowl, combine the lemon juice, the garlic, ½ the parsley and seasoning.
BUTTERY, ZESTY Ostrich
When the Beetroot has 10 minutes remaining, place a 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 and parsley mix. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
A 5-STAR RESULT
Plate up the fresh salad and serve the roasted Beetroot alongside. Side with the ostrich slices drizzled with any reserved pan juices. Crumble the blue cheese over the beetroot, and garnish with the remaining parsley. Service, please!
UN-BEETABLE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
MAKE THE SALAD
In a bowl, combine the salad leaves, the Cucumber, the sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
PARSLEY MIX
In a small bowl, combine the lemon juice, the garlic, ½ the parsley and seasoning.
BUTTERY, ZESTY Ostrich
When the Beetroot has 10 minutes remaining, place a 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 and parsley mix. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
A 5-STAR RESULT
Plate up the fresh salad and serve the roasted Beetroot alongside. Side with the ostrich slices drizzled with any reserved pan juices. Crumble the blue cheese over the beetroot, and garnish with the remaining parsley. Service, please!
UN-BEETABLE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
MAKE THE SALAD
In a bowl, combine the salad leaves, the Cucumber, the sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
PARSLEY MIX
In a small bowl, combine the lemon juice, the garlic, ½ the parsley and seasoning.
BUTTERY, ZESTY Ostrich
When the Beetroot has 10 minutes remaining, place a 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 and parsley mix. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
A 5-STAR RESULT
Plate up the fresh salad and serve the roasted Beetroot alongside. Side with the ostrich slices drizzled with any reserved pan juices. Crumble the blue cheese over the beetroot, and garnish with the remaining parsley. Service, please!
Frequently Asked Questions
What is the preparation time for Lemon & Parsley Ostrich Steak?
The preparation time for Lemon & Parsley Ostrich Steak with roasted beetroot & blue cheese is between 30 and 45 minutes.
What is the total time required to make Lemon & Parsley Ostrich Steak with roasted beetroot & blue cheese?
The total time required to make Lemon & Parsley Ostrich Steak with roasted beetroot & blue cheese is between 40 and 60 minutes.
How many servings does Lemon & Parsley Ostrich Steak provide?
4 servings
What are the main ingredients in Lemon & Parsley Ostrich Steak?
Beetroot, Blue Cheese, Cucumber, Free-range Ostrich Steak, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon Juice, Ostrich, Salad Leaves, Sun-Dried Tomatoes
What is the nutritional information of Lemon & Parsley Ostrich Steak?
Calories: 424, Carbs: 24 grams, Fat: grams, Protein: 46 grams, Sugar: 10.7 grams, Salt: 692 grams
How do I prepare Lemon & Parsley Ostrich Steak?
A 5-STAR RESULT: Plate up the fresh salad and serve the roasted beetroot alongside. Side with the ostrich slices drizzled with any reserved pan juices. Crumble the blue cheese over the beetroot, and garnish with the remaining parsley. Service, please! BUTTERY, ZESTY OSTRICH: When the beetroot has 10 minutes remaining, place a 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 and parsley mix. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning. PARSLEY MIX: In a small bowl, combine the lemon juice, the garlic, ½ the parsley and seasoning. MAKE THE SALAD: In a bowl, combine the salad leaves, the cucumber, the sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside. UN-BEETABLE BEETROOT: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Lemon & Parsley Ostrich Steak?
Beetroot, Blue Cheese, Cucumber, Free-range Ostrich Steak, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon Juice, Ostrich, Salad Leaves, Sun-Dried Tomatoes
How many calories does Lemon & Parsley Ostrich Steak have?
424 calories
How much fat content does Lemon & Parsley Ostrich Steak have?
grams
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