Juicy ostrich steak is sided with crispy, oven-roasted fries, creamy mayo for dunking, and a fresh green salad. Say hello to simple, delicious home-cooked food.
Ostrich Steak, Fries & Mayo
Ostrich Steak, Fries & Mayo
with a tomato & fresh leaf salad
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Fresh Rosemary
- Green Leaves
- Mayo
- Ostrich
- Ostrich Steak
- Potato
- Red Wine Vinegar
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
ROAST THE FRIES
Preheat the oven to 200°C. Rinse the potato fries in cold water and pat dry with paper towel. Spread out on a roasting tray. Coat generously in oil and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway).
PREP THE SAUCES
In a small bowl, slightly loosen the mayo with a splash of warm water. Set aside. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning.
BUTTER-BASTED ROSEMARY STEAK
When the fries have 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the ostrich steak 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 the rinsed rosemary. Remove from the pan, reserving any pan juices, and rest for 5 minutes before thinly slicing and seasoning.
FOR THE FRESHNESS
To the bowl with the salad dressing, add the leaves and the diced tomato. Toss until combined.
IT ALL COMES TOGETHER
Plate up the steak slices and drizzle over any reserved pan juices. Side with the fries and the dressed salad. Serve with the loosened mayo for dunking. Classic cooking, Chef!
Potato - 200g
Mayo - 30ml
Red Wine Vinegar - 10ml
Ostrich Steak - 160g
Fresh Rosemary - 3g
Green Leaves - 20g
Tomato - 1
ROAST THE FRIES
Preheat the oven to 200°C. Rinse the potato fries in cold water and pat dry with paper towel. Spread out on a roasting tray. Coat generously in oil and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway).
PREP THE SAUCES
In a small bowl, slightly loosen the mayo with a splash of warm water. Set aside. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning.
BUTTER-BASTED ROSEMARY STEAK
When the fries have 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the ostrich steak 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 the rinsed rosemary. Remove from the pan, reserving any pan juices, and rest for 5 minutes before thinly slicing and seasoning.
FOR THE FRESHNESS
To the bowl with the salad dressing, add the leaves and the diced tomato. Toss until combined.
IT ALL COMES TOGETHER
Plate up the steak slices and drizzle over any reserved pan juices. Side with the fries and the dressed salad. Serve with the loosened mayo for dunking. Classic cooking, Chef!
Potato - 400g
Mayo - 60ml
Red Wine Vinegar - 20ml
Ostrich Steak - 320g
Fresh Rosemary - 5g
Green Leaves - 40g
Tomato - 1
ROAST THE FRIES
Preheat the oven to 200°C. Rinse the potato fries in cold water and pat dry with paper towel. Spread out on a roasting tray. Coat generously in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
PREP THE SAUCES
In a small bowl, slightly loosen the mayo with a splash of warm water. Set aside. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning.
BUTTER-BASTED ROSEMARY STEAK
When the fries have 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the ostrich steak 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 the rinsed rosemary. Remove from the pan, reserving any pan juices, and rest for 5 minutes before thinly slicing and seasoning.
FOR THE FRESHNESS
To the bowl with the salad dressing, add the leaves and the diced tomato. Toss until combined.
IT ALL COMES TOGETHER
Plate up the steak slices and drizzle over any reserved pan juices. Side with the fries and the dressed salad. Serve with the loosened mayo for dunking. Classic cooking, Chef!
Potato - 600g
Mayo - 90ml
Red Wine Vinegar - 30ml
Ostrich Steak - 480g
Fresh Rosemary - 8g
Green Leaves - 60g
Tomatoes - 2
ROAST THE FRIES
Preheat the oven to 200°C. Rinse the potato fries in cold water and pat dry with paper towel. Spread out on a roasting tray. Coat generously in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
PREP THE SAUCES
In a small bowl, slightly loosen the mayo with a splash of warm water. Set aside. In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning.
BUTTER-BASTED ROSEMARY STEAK
When the fries have 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the ostrich steak 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 the rinsed rosemary. Remove from the pan, reserving any pan juices, and rest for 5 minutes before thinly slicing and seasoning.
FOR THE FRESHNESS
To the bowl with the salad dressing, add the leaves and the diced tomato. Toss until combined.
IT ALL COMES TOGETHER
Plate up the steak slices and drizzle over any reserved pan juices. Side with the fries and the dressed salad. Serve with the loosened mayo for dunking. Classic cooking, Chef!
Potato - 800g
Mayo - 125ml
Red Wine Vinegar - 40ml
Ostrich Steak - 640g
Fresh Rosemary - 10g
Green Leaves - 80g
Tomatoes - 2
Woolies Products in this dish
