When it comes to simplicity on a plate, few things beat the combination of meat with BBQ sauce, baby potatoes & salad.
Ostrich Steak & Potato Crisps
Ostrich Steak & Potato Crisps
with baby potatoes & a charred corn salad
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Potato
- BBQ Sauce
- Corn
- Green Leaves
- Lemon Juice
- Ostrich
- Ostrich Steak
- Radish
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BABY POTATOES
Preheat the oven to 200°C. Rinse and cut the baby potatoes into rounds. Spread the baby potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SALAD PREP
Rinse and roughly shred the green leaves. Rinse the radish and slice into thin rounds.
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Place in a salad bowl.
OSTRICH STEAK
Return the pan to 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FOR THE FRESHNESS
To the salad bowl with the corn, toss through the lemon juice, a drizzle of olive oil, a sweetener, seasoning, the shredded leaves, and the radish rounds.
TIME TO DINE
Plate up the ostrich slices and drizzle over the BBQ sauce. Side with the baby potatoes and the charred corn salad. Cheers, Chef!
Baby Potato - 200g
Green Leaves - 20g
Radish - 20g
Corn - 50g
Ostrich Steak - 160g
Lemon Juice - 10ml
BBQ Sauce - 20ml
BABY POTATOES
Preheat the oven to 200°C. Rinse and cut the baby potatoes into rounds. Spread the baby potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SALAD PREP
Rinse and roughly shred the green leaves. Rinse the radish and slice into thin rounds.
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Place in a salad bowl.
OSTRICH STEAK
Return the pan to 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FOR THE FRESHNESS
To the salad bowl with the corn, toss through the lemon juice, a drizzle of olive oil, a sweetener, seasoning, the shredded leaves, and the radish rounds.
TIME TO DINE
Plate up the ostrich slices and drizzle over the BBQ sauce. Side with the baby potatoes and the charred corn salad. Cheers, Chef!
Baby Potato - 400g
Green Leaves - 40g
Radish - 40g
Corn - 100g
Lemon Juice - 20ml
Ostrich Steak - 320g
BBQ Sauce - 40ml
BABY POTATOES
Preheat the oven to 200°C. Rinse and cut the baby potatoes into rounds. Spread the baby potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SALAD PREP
Rinse and roughly shred the green leaves. Rinse the radish and slice into thin rounds.
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Place in a salad bowl.
OSTRICH STEAK
Return the pan to 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FOR THE FRESHNESS
To the salad bowl with the corn, toss through the lemon juice, a drizzle of olive oil, a sweetener, seasoning, the shredded leaves, and the radish rounds.
TIME TO DINE
Plate up the ostrich slices and drizzle over the BBQ sauce. Side with the baby potatoes and the charred corn salad. Cheers, Chef!
Baby Potato - 600g
Green Leaves - 60g
Radish - 60g
Corn - 150g
Ostrich Steak - 480g
Lemon Juice - 30ml
BBQ Sauce - 60ml
BABY POTATOES
Preheat the oven to 200°C. Rinse and cut the baby potatoes into rounds. Spread the baby potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SALAD PREP
Rinse and roughly shred the green leaves. Rinse the radish and slice into thin rounds.
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Place in a salad bowl.
OSTRICH STEAK
Return the pan to 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FOR THE FRESHNESS
To the salad bowl with the corn, toss through the lemon juice, a drizzle of olive oil, a sweetener, seasoning, the shredded leaves, and the radish rounds.
TIME TO DINE
Plate up the ostrich slices and drizzle over the BBQ sauce. Side with the baby potatoes and the charred corn salad. Cheers, Chef!
Baby Potato - 800g
Green Leaves - 80g
Radish - 80g
Corn - 200g
Ostrich Steak - 640g
Lemon Juice - 40ml
BBQ Sauce - 80ml
Woolies Products in this dish
