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:
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 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 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 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!
Frequently Asked Questions
What is the preparation time for Ostrich Steak & Potato Crisps?
The preparation time for Ostrich Steak & Potato Crisps with baby potatoes & a charred corn salad is between 15 and 30 minutes.
What is the total time required to make Ostrich Steak & Potato Crisps with baby potatoes & a charred corn salad?
The total time required to make Ostrich Steak & Potato Crisps with baby potatoes & a charred corn salad is between 30 and 45 minutes.
How many servings does Ostrich Steak & Potato Crisps provide?
4 servings
What are the main ingredients in Ostrich Steak & Potato Crisps?
Baby Potato, Corn, Lemon Juice, NOMU Roast Rub, Ostrich, Ostrich Steak, Piquanté Peppers, Salad Leaves
What is the nutritional information of Ostrich Steak & Potato Crisps?
Calories: 423, Carbs: 49 grams, Fat: grams, Protein: 39.8 grams, Sugar: 11.7 grams, Salt: 440 grams
How do I prepare Ostrich Steak & Potato Crisps?
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). 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. 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. SALAD PREP: Rinse and roughly shred the salad leaves. Drain the piquanté peppers and set aside. 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. TIME TO DINE: Plate up the ostrich slices. Side with the baby potato rounds and the charred corn salad. Cheers, Chef!
What should be prepared from my kitchen to make Ostrich Steak & Potato Crisps?
Baby Potato, Corn, Lemon Juice, NOMU Roast Rub, Ostrich, Ostrich Steak, Piquanté Peppers, Salad Leaves
How many calories does Ostrich Steak & Potato Crisps have?
423 calories
How much fat content does Ostrich Steak & Potato Crisps have?
grams
Woolies Products in this dish
