eCook Meal
Ostrich Carne Asada
with crispy avocado fries & Mexican street corn
Zesty, charred, spicy & fresh. What more could you want? Ostrich steaks are flavoured with a spicy citrus marinade and served with creamy & crunchy avocado fries. Sided with a refreshing tomato & jalapeño salsa and charred corn on the cob topped with sour cream, grated cheese, Mexican spices, and fresh coriander. Let’s go!
Serving guide
Choose your portion size.
MARINATION STATION
Preheat the oven to 200°C. In a bowl, combine the citrus juice, ¾ of the Mexican spice mix, a drizzle of oil, and seasoning. Add the Ostrich steak and toss until coated. Set aside to marinate for at least 15 minutes.
GRAB YOUR TIN HAT
Coat the corn with a drizzle of oil or knob of butter and seasoning. Wrap the corn in a piece of tinfoil and place on a baking tray. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway.
CRUNCHY & CREAMY
Halve the Avocado and remove the pip. Peel off the avocado skin, keeping the flesh intact. Slice the flesh lengthways into wedges. Prepare a shallow dish containing the breadcrumbs, seasoning, and a drizzle of oil. Coat the avo wedges in the breadcrumbs. Press the crumb into each wedge so it coats evenly. Place on a baking tray in a single layer and bake in the hot oven for 12-15 minutes until crispy and golden.
SIMPLE SALSA
In a bowl, combine the diced Tomato, the diced onion (to taste), the chopped jalapeño (to taste), ½ the picked coriander, a drizzle of oil, and seasoning. Set aside.
STEAK ME HOME
Place a pan over medium heat with a drizzle of oil. When hot, fry the steak, reserving the marinade in the bowl, for 2-3 minutes per side or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter and the reserved marinade. Remove from the pan, reserving the pan juice, and rest for 5 minutes before thinly slicing. Lightly season.
MEXCELLENT CORN
When the corn is done, smear ½ the sour cream on the roasted corn. Sprinkle over the grated cheese, the remaining Mexican spice mix (to taste), and the remaining coriander.
ALL DONE!
Plate up the Ostrich slices and drizzle over any reserved pan juices. Side with the Mexican street corn and the crispy avo fries. Serve with the tomato salsa and the remaining sour cream for dipping. Wow, Chef!
MARINATION STATION
Preheat the oven to 200°C. In a bowl, combine the citrus juice, ¾ of the Mexican spice mix, a drizzle of oil, and seasoning. Add the Ostrich steak and toss until coated. Set aside to marinate for at least 15 minutes.
GRAB YOUR TIN HAT
Coat the corn with a drizzle of oil or knob of butter and seasoning. Wrap each corn in a piece of tinfoil and place on a baking tray. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway.
CRUNCHY & CREAMY
Halve the avocados and remove the pips. Peel off the Avocado skin, keeping the flesh intact. Slice the flesh lengthways into wedges. Prepare a shallow dish containing the breadcrumbs, seasoning, and a drizzle of oil. Coat the avo wedges in the breadcrumbs. Press the crumb into each wedge so it coats evenly. Place on a baking tray in a single layer and bake in the hot oven for 12-15 minutes until crispy and golden.
SIMPLE SALSA
In a bowl, combine the diced Tomato, the diced onion (to taste), the chopped jalapeño (to taste), ½ the picked coriander, a drizzle of oil, and seasoning. Set aside.
STEAK ME HOME
Place a pan over medium heat with a drizzle of oil. When hot, fry the steak, reserving the marinade in the bowl, for 2-3 minutes per side or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter and the reserved marinade. Remove from the pan, reserving the pan juice, and rest for 5 minutes before thinly slicing. Lightly season.
MEXCELLENT CORN
When the corn is done, smear ½ the sour cream on the roasted corn. Sprinkle over the grated cheese, the remaining Mexican spice mix (to taste), and the remaining coriander.
ALL DONE!
Plate up the Ostrich slices and drizzle over any reserved pan juices. Side with the Mexican street corn and the crispy avo fries. Serve with the tomato salsa and the remaining sour cream for dipping. Wow, Chef!
MARINATION STATION
Preheat the oven to 200°C. In a bowl, combine the citrus juice, ¾ of the Mexican spice mix, a drizzle of oil, and seasoning. Add the Ostrich steak and toss until coated. Set aside to marinate for at least 15 minutes.
GRAB YOUR TIN HAT
Coat the corn with a drizzle of oil or knob of butter and seasoning. Wrap each corn in a piece of tinfoil and place on a baking tray. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway.
CRUNCHY & CREAMY
Halve the avocados and remove the pips. Peel off the Avocado skin, keeping the flesh intact. Slice the flesh lengthways into wedges. Prepare a shallow dish containing the breadcrumbs, seasoning, and a drizzle of oil. Coat the avo wedges in the breadcrumbs. Press the crumb into each wedge so it coats evenly. Place on a baking tray in a single layer and bake in the hot oven for 12-15 minutes until crispy and golden.
SIMPLE SALSA
In a bowl, combine the diced Tomato, the diced onion (to taste), the chopped jalapeño (to taste), ½ the picked coriander, a drizzle of oil, and seasoning. Set aside.
STEAK ME HOME
Place a pan over medium heat with a drizzle of oil. When hot, fry the steak, reserving the marinade in the bowl, for 2-3 minutes per side or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter and the reserved marinade. Remove from the pan, reserving the pan juice, and rest for 5 minutes before thinly slicing. Lightly season.
MEXCELLENT CORN
When the corn is done, smear ½ the sour cream on the roasted corn. Sprinkle over the grated cheese, the remaining Mexican spice mix (to taste), and the remaining coriander.
ALL DONE!
Plate up the Ostrich slices and drizzle over any reserved pan juices. Side with the Mexican street corn and the crispy avo fries. Serve with the tomato salsa and the remaining sour cream for dipping. Wow, Chef!
MARINATION STATION
Preheat the oven to 200°C. In a bowl, combine the citrus juice, ¾ of the Mexican spice mix, a drizzle of oil, and seasoning. Add the Ostrich steak and toss until coated. Set aside to marinate for at least 15 minutes.
GRAB YOUR TIN HAT
Coat the corn with a drizzle of oil or knob of butter and seasoning. Wrap each corn in a piece of tinfoil and place on a baking tray. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway.
CRUNCHY & CREAMY
Halve the avocados and remove the pips. Peel off the Avocado skin, keeping the flesh intact. Slice the flesh lengthways into wedges. Prepare a shallow dish containing the breadcrumbs, seasoning, and a drizzle of oil. Coat the avo wedges in the breadcrumbs. Press the crumb into each wedge so it coats evenly. Place on a baking tray in a single layer and bake in the hot oven for 12-15 minutes until crispy and golden.
SIMPLE SALSA
In a bowl, combine the diced Tomato, the diced onion (to taste), the chopped jalapeño (to taste), ½ the picked coriander, a drizzle of oil, and seasoning. Set aside.
STEAK ME HOME
Place a pan over medium heat with a drizzle of oil. When hot, fry the steak, reserving the marinade in the bowl, for 2-3 minutes per side or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter and the reserved marinade. Remove from the pan, reserving the pan juice, and rest for 5 minutes before thinly slicing. Lightly season.
MEXCELLENT CORN
When the corn is done, smear ½ the sour cream on the roasted corn. Sprinkle over the grated cheese, the remaining Mexican spice mix (to taste), and the remaining coriander.
ALL DONE!
Plate up the Ostrich slices and drizzle over any reserved pan juices. Side with the Mexican street corn and the crispy avo fries. Serve with the tomato salsa and the remaining sour cream for dipping. Wow, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R267.90
for 4 servings · R66.97 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Grated Italian-style Hard Cheese needs 60 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Sour Cream needs 200 mlSour Cream 250 ml 250 ml at R36.99 · 80% of packR29.59
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Sliced Pickled Jalapeños needs 60 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 15% of packR9.00
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Avocados needs 4Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
Not in the Woolies basket — source these elsewhere:
- Corn on the Cob
- Citrus Juice
- Panko Breadcrumbs
- Mexican Spice Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich Carne Asada?
The preparation time for Ostrich Carne Asada with crispy avocado fries & Mexican street corn is between 25 and 45 minutes.
What is the total time required to make Ostrich Carne Asada with crispy avocado fries & Mexican street corn?
The total time required to make Ostrich Carne Asada with crispy avocado fries & Mexican street corn is between 40 and 60 minutes.
How many servings does Ostrich Carne Asada provide?
4 servings
What are the main ingredients in Ostrich Carne Asada?
Avocado, Citrus Juice, Corn On The Cob, Fresh Coriander, Grated Italian-style Hard Cheese, Mexican Spice Mix, Onion, Ostrich, Ostrich Steak, Panko Breadcrumb, Pickled Jalapeño, Sour Cream, Tomato
What is the nutritional information of Ostrich Carne Asada?
Calories: 845, Carbs: 77 grams, Fat: grams, Protein: 50.1 grams, Sugar: 20.9 grams, Salt: 704 grams
How do I prepare Ostrich Carne Asada?
GRAB YOUR TIN HAT: Coat the corn with a drizzle of oil or knob of butter and seasoning. Wrap each corn in a piece of tinfoil and place on a baking tray. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. MEXCELLENT CORN: When the corn is done, smear ½ the sour cream on the roasted corn. Sprinkle over the grated cheese, the remaining Mexican spice mix (to taste), and the remaining coriander. SIMPLE SALSA: In a bowl, combine the diced tomato, the diced onion (to taste), the chopped jalapeño (to taste), ½ the picked coriander, a drizzle of oil, and seasoning. Set aside. CRUNCHY & CREAMY: Halve the avocados and remove the pips. Peel off the avocado skin, keeping the flesh intact. Slice the flesh lengthways into wedges. Prepare a shallow dish containing the breadcrumbs, seasoning, and a drizzle of oil. Coat the avo wedges in the breadcrumbs. Press the crumb into each wedge so it coats evenly. Place on a baking tray in a single layer and bake in the hot oven for 12-15 minutes until crispy and golden. MARINATION STATION: Preheat the oven to 200°C. In a bowl, combine the citrus juice, ¾ of the Mexican spice mix, a drizzle of oil, and seasoning. Add the ostrich steak and toss until coated. Set aside to marinate for at least 15 minutes. ALL DONE!: Plate up the ostrich slices and drizzle over any reserved pan juices. Side with the Mexican street corn and the crispy avo fries. Serve with the tomato salsa and the remaining sour cream for dipping. Wow, Chef! STEAK ME HOME: Place a pan over medium heat with a drizzle of oil. When hot, fry the steak, reserving the marinade in the bowl, for 2-3 minutes per side or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter and the reserved marinade. Remove from the pan, reserving the pan juice, and rest for 5 minutes before thinly slicing. Lightly season.
What should be prepared from my kitchen to make Ostrich Carne Asada?
Avocado, Citrus Juice, Corn On The Cob, Fresh Coriander, Grated Italian-style Hard Cheese, Mexican Spice Mix, Onion, Ostrich, Ostrich Steak, Panko Breadcrumb, Pickled Jalapeño, Sour Cream, Tomato
How many calories does Ostrich Carne Asada have?
845 calories
How much fat content does Ostrich Carne Asada have?
grams