What are the main ingredients in Nutritious Ostrich Steak?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Nutritious Ostrich Steak?

Calories: 603, Carbs: 65 grams, Fat: grams, Protein: 41.9 grams, Sugar: 32.8 grams, Salt: 406 grams

How do I prepare Nutritious Ostrich Steak?

SWEET N’ CRISPY: Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. ZING & NUTS: Place the halved baby tomatoes into a bowl with the pickling liquid and seasoning. Toss to combine and set aside. Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. GARLICKY BEANS & SALADY THINGS: Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced green beans 4-5 minutes until lightly charred. In the final 1-2 minutes, add a knob of butter (optional) and the grated garlic. Season and remove from the heat. Cover to keep warm. Add the rinsed leaves to the bowl of tomatoes with 10ml of olive oil, season and toss to combine. SIMPLY SUMPTUOUS: Plate up the crispy sweet potato alongside the garlicky green beans and juicy steak slices. Serve the salad on the side. Garnish with chopped parsley and toasted pecan nuts. Brilliant Chef! PEPPERY STEAK: Return the pan, wiped down if necessary, with a drizzle of oil to a medium-high heat. Pat the ostrich steaks dry with some paper towel and season with some pepper. When the pan is hot, fry the steaks for 2-3 minutes per side. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes baste the steaks with African rub and oil or a knob of butter (optional). Remove from the pan on completion. Allow to rest for 5 minutes before thinly slicing and lightly seasoning with salt.

What should be prepared from my kitchen to make Nutritious Ostrich Steak?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Nutritious Ostrich Steak

A classic number; the sizzling ostrich steak, the crispy, low carb, sweet potato chunks, the zingy tomato and crunchy green salad accompaniment, the garlicky infused green beans, and a sprinkle of pecan nuts. Classic, nutritious and downright wholesome.

Nutritious Ostrich Steak

with sweet potatoes, tomato salad & garlicky green beans

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Free-range Ostrich Steak
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Beans
Nomu African Rub
Ostrich
Pecan Nuts
Pickling Liquid
Salad Leaves
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

SWEET N’ CRISPY
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
ZING & NUTS
Place the halved baby tomatoes into a bowl with the pickling liquid and seasoning. Toss to combine and set aside. Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GARLICKY BEANS & SALADY THINGS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced green beans 4-5 minutes until lightly charred. In the final 1-2 minutes, add a knob of butter (optional) and the grated garlic. Season and remove from the heat. Cover to keep warm. Add the rinsed leaves to the bowl of tomatoes with 5ml of olive oil, season and toss to combine.
PEPPERY STEAK
Return the pan, wiped down if necessary, with a drizzle of oil to a medium-high heat. Pat the ostrich steak dry with some paper towel and season with some pepper. When the pan is hot, fry the steak for 2-3 minutes per side. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes baste the steak with African rub and oil or a knob of butter (optional). Remove from the pan on completion. Allow to rest for 5 minutes before thinly slicing and lightly seasoning with salt.
SIMPLY SUMPTUOUS
Plate up the crispy sweet potato alongside the garlicky green beans and juicy steak slices. Serve the salad on the side. Garnish with chopped parsley and toasted pecan nuts. Brilliant Chef!

Sweet Potato - 250g
Baby Tomatoes - 80g
Pickling Liquid - 30ml
Pecan Nuts - 15g
Green Beans - 80g
Garlic Clove - 1
Salad Leaves - 20g
Free-range Ostrich Steak - 160g
NOMU African Rub - 5ml
Fresh Parsley - 3g

Download the Recipe

Serves 2

SWEET N’ CRISPY
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
ZING & NUTS
Place the halved baby tomatoes into a bowl with the pickling liquid and seasoning. Toss to combine and set aside. Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GARLICKY BEANS & SALADY THINGS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced green beans 4-5 minutes until lightly charred. In the final 1-2 minutes, add a knob of butter (optional) and the grated garlic. Season and remove from the heat. Cover to keep warm. Add the rinsed leaves to the bowl of tomatoes with 10ml of olive oil, season and toss to combine.
PEPPERY STEAK
Return the pan, wiped down if necessary, with a drizzle of oil to a medium-high heat. Pat the ostrich steaks dry with some paper towel and season with some pepper. When the pan is hot, fry the steaks for 2-3 minutes per side. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes baste the steaks with African rub and oil or a knob of butter (optional). Remove from the pan on completion. Allow to rest for 5 minutes before thinly slicing and lightly seasoning with salt.
SIMPLY SUMPTUOUS
Plate up the crispy sweet potato alongside the garlicky green beans and juicy steak slices. Serve the salad on the side. Garnish with chopped parsley and toasted pecan nuts. Brilliant Chef!

Sweet Potato - 500g
Baby Tomatoes - 160g
Pickling Liquid - 60ml
Pecan Nuts - 30g
Green Beans - 160g
Garlic Cloves - 2
Salad Leaves - 40g
Free-range Ostrich Steak - 320g
NOMU African Rub - 10ml
Fresh Parsley - 5g

Download the Recipe

Serves 3

SWEET N’ CRISPY
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
ZING & NUTS
Place the halved baby tomatoes into a bowl with the pickling liquid and seasoning. Toss to combine and set aside. Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GARLICKY BEANS & SALADY THINGS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced green beans 5-6 minutes until lightly charred. In the final 1-2 minutes, add a knob of butter (optional) and the grated garlic. Season and remove from the heat. Cover to keep warm. Add the rinsed leaves to the bowl of tomatoes with 15ml of olive oil, season and toss to combine.
PEPPERY STEAK
Return the pan, wiped down if necessary, with a drizzle of oil to a medium-high heat. Pat the ostrich steaks dry with some paper towel and season with some pepper. When the pan is hot, fry the steaks for 2-3 minutes per side. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes baste the steaks with African rub and oil or a knob of butter (optional). Remove from the pan on completion. Allow to rest for 5 minutes before thinly slicing and lightly seasoning with salt.
SIMPLY SUMPTUOUS
Plate up the crispy sweet potato alongside the garlicky green beans and juicy steak slices. Serve the salad on the side. Garnish with chopped parsley and toasted pecan nuts. Brilliant Chef!

Sweet Potato - 750g
Baby Tomatoes - 240g
Pickling Liquid - 90ml
Pecan Nuts - 45g
Green Beans - 240g
Garlic Cloves - 3
Salad Leaves - 60g
Free-range Ostrich Steak - 480g
NOMU African Rub - 15ml
Fresh Parsley - 8g

Download the Recipe

Serves 4

SWEET N’ CRISPY
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
ZING & NUTS
Place the halved baby tomatoes into a bowl with the pickling liquid and seasoning. Toss to combine and set aside. Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GARLICKY BEANS & SALADY THINGS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced green beans 5-6 minutes until lightly charred. In the final 1-2 minutes, add a knob of butter (optional) and the grated garlic. Season and remove from the heat. Cover to keep warm. Add the rinsed leaves to the bowl of tomatoes with 20ml of olive oil, season and toss to combine.
PEPPERY STEAK
Return the pan, wiped down if necessary, with a drizzle of oil to a medium-high heat. Pat the ostrich steaks dry with some paper towel and season with some pepper. When the pan is hot, fry the steaks for 2-3 minutes per side. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes baste the steaks with African rub and oil or a knob of butter (optional). Remove from the pan on completion. Allow to rest for 5 minutes before thinly slicing and lightly seasoning with salt.
SIMPLY SUMPTUOUS
Plate up the crispy sweet potato alongside the garlicky green beans and juicy steak slices. Serve the salad on the side. Garnish with chopped parsley and toasted pecan nuts. Brilliant Chef!