eCook Meal
Ostrich Steak, Fries & Mayo
with a tomato & fresh leaf salad
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.
Serving guide
Choose your portion size.
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). Alternatively, air fry at 200°C until crispy, 15-20 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 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 vinegar dressing, add the salad leaves and the 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!
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). Alternatively, air fry at 200°C until crispy, 15-20 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 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 vinegar dressing, add the salad leaves and the 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!
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). Alternatively, air fry at 200°C until crispy, 20-25 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 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 vinegar dressing, add the salad leaves and the 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!
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). Alternatively, air fry at 200°C until crispy, 20-25 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 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 vinegar dressing, add the salad leaves and the 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R237.06
for 4 servings · R59.26 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Mayo needs 200 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 44% of packR50.55
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich Steak, Fries & Mayo?
The preparation time for Ostrich Steak, Fries & Mayo with a tomato & fresh leaf salad is between 15 and 30 minutes.
What is the total time required to make Ostrich Steak, Fries & Mayo with a tomato & fresh leaf salad?
The total time required to make Ostrich Steak, Fries & Mayo with a tomato & fresh leaf salad is between 35 and 50 minutes.
How many servings does Ostrich Steak, Fries & Mayo provide?
4 servings
What are the main ingredients in Ostrich Steak, Fries & Mayo?
Mayo, Ostrich, Ostrich Steak, Potato, Red Wine Vinegar, Rosemary, Salad Leaves, Tomato
What is the nutritional information of Ostrich Steak, Fries & Mayo?
Calories: 632, Carbs: 47 grams, Fat: grams, Protein: 40.9 grams, Sugar: 13.2 grams, Salt: 277 grams
How do I prepare Ostrich Steak, Fries & Mayo?
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). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). 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 rosemary. Remove from the pan, reserving any pan juices, and rest for 5 minutes before thinly slicing and seasoning. 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. FOR THE FRESHNESS: To the bowl with the vinegar dressing, add the salad leaves and the 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!
What should be prepared from my kitchen to make Ostrich Steak, Fries & Mayo?
Mayo, Ostrich, Ostrich Steak, Potato, Red Wine Vinegar, Rosemary, Salad Leaves, Tomato
How many calories does Ostrich Steak, Fries & Mayo have?
632 calories
How much fat content does Ostrich Steak, Fries & Mayo have?
grams