When it comes to simplicity on a plate, few things beat the combination of meat with NOMU Roast rub, 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
- Corn
- Lemon Juice
- NOMU Roast Rub
- Ostrich
- Ostrich Steak
- Piquanté Peppers
- Salad Leaves
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 thin 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 salad leaves. Drain the piquanté peppers and set aside.
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 and the NOMU rub. 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 (to taste), seasoning, the shredded leaves, and the drained peppers.
TIME TO DINE
Plate up the ostrich slices. Side with the baby potato rounds and the charred corn salad. Cheers, Chef!
Baby Potato - 200g
Salad Leaves - 20g
Piquanté Peppers - 20g
Corn - 40g
Ostrich Steak - 160g
NOMU Roast Rub - 5ml
Lemon Juice - 10ml
BABY POTATOES
Preheat the oven to 200°C. Rinse and cut the baby potatoes into thin 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 salad leaves. Drain the piquanté peppers and set aside.
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 and the NOMU rub. 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 (to taste), seasoning, the shredded leaves, and the drained peppers.
TIME TO DINE
Plate up the ostrich slices. Side with the baby potato rounds and the charred corn salad. Cheers, Chef!
Baby Potato - 400g
Salad Leaves - 40g
Piquanté Peppers - 40g
Corn - 80g
Ostrich Steak - 320g
NOMU Roast Rub - 10ml
Lemon Juice - 20ml
BABY POTATOES
Preheat the oven to 200°C. Rinse and cut the baby potatoes into thin 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 salad leaves. Drain the piquanté peppers and set aside.
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 and the NOMU rub. 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 (to taste), seasoning, the shredded leaves, and the drained peppers.
TIME TO DINE
Plate up the ostrich slices. Side with the baby potato rounds and the charred corn salad. Cheers, Chef!
Baby Potato - 600g
Salad Leaves - 60g
Piquanté Peppers - 60g
Corn - 120g
Ostrich Steak - 480g
NOMU Roast Rub - 15ml
Lemon Juice - 30ml
BABY POTATOES
Preheat the oven to 200°C. Rinse and cut the baby potatoes into thin 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 salad leaves. Drain the piquanté peppers and set aside.
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 and the NOMU rub. 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 (to taste), seasoning, the shredded leaves, and the drained peppers.
TIME TO DINE
Plate up the ostrich slices. Side with the baby potato rounds and the charred corn salad. Cheers, Chef!
Baby Potato - 800g
Salad Leaves - 80g
Piquanté Peppers - 80g
Corn - 160g
Ostrich Steak - 640g
NOMU Roast Rub - 20ml
Lemon Juice - 40ml
Woolies Products in this dish
