A classic pairing that satisfies every time! Succulent steak, served with truffled-cheese potato wedges and a fresh garden salad. Finished off with a scatter of toasted sunflower seeds.
Ostrich Steak & Truffle Potato
Ostrich Steak & Truffle Potato
with cheese, a fresh salad & sunflower seeds
Hands on Time: 20 - 35 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Free-range Ostrich Steak
- Grated Italian-style Hard Cheese
- Green Beans
- Green Leaves
- NOMU Provençal Rub
- Ostrich
- Plum Tomato
- Plum Tomatoes
- Potato
- Red Wine Vinegar
- Sunflower Seeds
- Truffle Oil
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
- Sugar/Sweetener/Honey
CRISPY WEDGES
Preheat the oven to 200°C. Place the Potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
ZINGY TOMATOES & NUTS
Place the tomato quarters in a bowl. Toss through the red wine vinegar, season with a pinch of salt, and set aside to pickle. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
CHARRED GREEN BEANS
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Fry the green beans for 3-4 minutes until charred and slightly soft, shifting occasionally. Remove on completion.
SIZZLING STEAK
Return the pan to a medium heat with another drizzle of oil. Pat the Ostrich steak dry with paper towel. When the pan is hot, fry the steak for 2-3 minutes per side until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the Provençal rub to baste the steaks. Remove from the pan on completion and allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
TRUFFLE & CHEESE
Just before serving, place the roasted wedges in a big bowl. Add the truffle oil and Italian grated cheese and toss to combine. Drain the red wine vinegar from the tomatoes and place the drained vinegar in a salad bowl. Add 5ml of olive oil to the salad bowl and add a sweetener of choice. Whisk until fully combined. Add the rinsed green leaves, pickled tomatoes, charred green beans, and some seasoning. Toss until coated.
DINNER IS SERVED
Plate up some crispy, flavour packed wedges alongside the sizzling steak and fresh garden salad. Garnish with a scatter of toasted sunflower seeds. Well done, Chef!
CRISPY WEDGES
Preheat the oven to 200°C. Place the Potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
ZINGY TOMATOES & NUTS
Place the tomato quarters in a bowl. Toss through the red wine vinegar, season with a pinch of salt, and set aside to pickle. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
CHARRED GREEN BEANS
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Fry the green beans for 3-4 minutes until charred and slightly soft, shifting occasionally. Remove on completion.
SIZZLING STEAK
Return the pan to a medium heat with another drizzle of oil. Pat the Ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the Provençal rub to baste the steaks. Remove from the pan on completion and allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
TRUFFLE & CHEESE
Just before serving, place the roasted wedges in a big bowl. Add the truffle oil and Italian grated cheese and toss to combine. Drain the red wine vinegar from the tomatoes and place the drained vinegar in a salad bowl. Add 10ml of olive oil to the salad bowl and add a sweetener of choice. Whisk until fully combined. Add the rinsed green leaves, pickled tomatoes, charred green beans, and some seasoning. Toss until coated.
DINNER IS SERVED
Plate up some crispy, flavour packed wedges alongside the sizzling steak and fresh garden salad. Garnish with a scatter of toasted sunflower seeds. Well done, Chef!
CRISPY WEDGES
Preheat the oven to 200°C. Place the Potato wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
ZINGY TOMATOES & NUTS
Place the tomato quarters in a bowl. Toss through the red wine vinegar, season with a pinch of salt, and set aside to pickle. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
CHARRED GREEN BEANS
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Fry the green beans for 4-5 minutes until charred and slightly soft, shifting occasionally. Remove on completion.
SIZZLING STEAK
Return the pan to a medium heat with another drizzle of oil. Pat the Ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the Provençal rub to baste the steaks. Remove from the pan on completion and allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
TRUFFLE & CHEESE
Just before serving, place the roasted wedges in a big bowl. Add the truffle oil and Italian grated cheese and toss to combine. Drain the red wine vinegar from the tomatoes and place the drained vinegar in a salad bowl. Add 15ml of olive oil to the salad bowl and add a sweetener of choice. Whisk until fully combined. Add the rinsed green leaves, pickled tomatoes, charred green beans, and some seasoning. Toss until coated.
DINNER IS SERVED
Plate up some crispy, flavour packed wedges alongside the sizzling steak and fresh garden salad. Garnish with a scatter of toasted sunflower seeds. Well done, Chef!
CRISPY WEDGES
Preheat the oven to 200°C. Place the Potato wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
ZINGY TOMATOES & NUTS
Place the tomato quarters in a bowl. Toss through the red wine vinegar, season with a pinch of salt, and set aside to pickle. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
CHARRED GREEN BEANS
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Fry the green beans for 4-5 minutes until charred and slightly soft, shifting occasionally. Remove on completion.
SIZZLING STEAK
Return the pan to a medium heat with another drizzle of oil. Pat the Ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the Provençal rub to baste the steaks. Remove from the pan on completion and allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
TRUFFLE & CHEESE
Just before serving, place the roasted wedges in a big bowl. Add the truffle oil and Italian grated cheese and toss to combine. Drain the red wine vinegar from the tomatoes and place the drained vinegar in a salad bowl. Add 20ml of olive oil to the salad bowl and add a sweetener of choice. Whisk until fully combined. Add the rinsed green leaves, pickled tomatoes, charred green beans, and some seasoning. Toss until coated.
DINNER IS SERVED
Plate up some crispy, flavour packed wedges alongside the sizzling steak and fresh garden salad. Garnish with a scatter of toasted sunflower seeds. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Ostrich Steak & Truffle Potato?
The preparation time for Ostrich Steak & Truffle Potato with cheese, a fresh salad & sunflower seeds is between 20 and 35 minutes.
What is the total time required to make Ostrich Steak & Truffle Potato with cheese, a fresh salad & sunflower seeds?
The total time required to make Ostrich Steak & Truffle Potato with cheese, a fresh salad & sunflower seeds is between 50 and 65 minutes.
How many servings does Ostrich Steak & Truffle Potato provide?
4 servings
What are the main ingredients in Ostrich Steak & Truffle Potato?
Free-range Ostrich Steak, Grated Italian-style Hard Cheese, Green Beans, Green Leaves, NOMU Provençal Rub, Ostrich, Plum Tomato, Plum Tomatoes, Potato, Red Wine Vinegar, Sunflower Seeds, Truffle Oil
What is the nutritional information of Ostrich Steak & Truffle Potato?
Calories: 618, Carbs: 51 grams, Fat: grams, Protein: 46.9 grams, Sugar: 11.7 grams, Salt: 299 grams
How do I prepare Ostrich Steak & Truffle Potato?
DINNER IS SERVED: Plate up some crispy, flavour packed wedges alongside the sizzling steak and fresh garden salad. Garnish with a scatter of toasted sunflower seeds. Well done, Chef! CRISPY WEDGES: Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. ZINGY TOMATOES & NUTS: Place the tomato quarters in a bowl. Toss through the red wine vinegar, season with a pinch of salt, and set aside to pickle. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan. CHARRED GREEN BEANS: Return the pan to a medium heat with a drizzle of oil and a knob of butter. Fry the green beans for 3-4 minutes until charred and slightly soft, shifting occasionally. Remove on completion. SIZZLING STEAK: Return the pan to a medium heat with another drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the Provençal rub to baste the steaks. Remove from the pan on completion and allow to rest for 5 minutes before thinly slicing. Lightly season the slices. TRUFFLE & CHEESE: Just before serving, place the roasted wedges in a big bowl. Add the truffle oil and Italian grated cheese and toss to combine. Drain the red wine vinegar from the tomatoes and place the drained vinegar in a salad bowl. Add 10ml of olive oil to the salad bowl and add a sweetener of choice. Whisk until fully combined. Add the rinsed green leaves, pickled tomatoes, charred green beans, and some seasoning. Toss until coated.
What should be prepared from my kitchen to make Ostrich Steak & Truffle Potato?
Free-range Ostrich Steak, Grated Italian-style Hard Cheese, Green Beans, Green Leaves, NOMU Provençal Rub, Ostrich, Plum Tomato, Plum Tomatoes, Potato, Red Wine Vinegar, Sunflower Seeds, Truffle Oil
How many calories does Ostrich Steak & Truffle Potato have?
618 calories
How much fat content does Ostrich Steak & Truffle Potato have?
grams
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