A browned ostrich steak is covered with pizzaiola, a delicious tomato sauce. A side of zesty green salad, roasted carrot wedges & a sprinkle of toasted pumpkin seeds complete the dish. Simple, rich Italian flavours await!
Pizzaiola Sauce & Ostrich Steak
Pizzaiola Sauce & Ostrich Steak
with carrot wedges, toasted pumpkin seeds & red wine
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Carrot
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon Juice
- Ostrich
- Ostrich Steak
- Pumpkin Seeds
- Red Wine
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
While the carrots are roasting, peel and grate the garlic. Rinse the green leaves. Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
IT’S WINE O’CLOCK
When the carrots have 15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost all evaporated, 1-3 minutes. Pour in the tomato passata and 100ml of water. Simmer until reduced and thickened, 3-4 minutes. Season, add a sweetener (to taste), and cover.
SIZZLING STEAK
Place a pan over 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 (optional). Set aside to rest for 5 minutes before slicing and seasoning.
FOR THE FRESHNESS
In a bowl, combine the rinsed green leaves, the lemon juice, a drizzle of olive oil, and seasoning.
DINNER’S READY
Plate up the Carrot wedges. Side with the steak doused in the pizzaiola sauce. Serve with the salad on the side. Sprinkle over the toasted pumpkin seeds. Time to dine, Chef!
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
While the carrots are roasting, peel and grate the garlic. Rinse the green leaves. Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
IT’S WINE O’CLOCK
When the carrots have 15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost all evaporated, 1-3 minutes. Pour in the tomato passata and 200ml of water. Simmer until reduced and thickened, 3-4 minutes. Season, add a sweetener (to taste), and cover.
SIZZLING STEAK
Place a pan over 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 (optional). Set aside to rest for 5 minutes before slicing and seasoning.
FOR THE FRESHNESS
In a bowl, combine the rinsed green leaves, the lemon juice, a drizzle of olive oil, and seasoning.
DINNER’S READY
Plate up the Carrot wedges. Side with the steak doused in the pizzaiola sauce. Serve with the salad on the side. Sprinkle over the toasted pumpkin seeds. Time to dine, Chef!
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
While the carrots are roasting, peel and grate the garlic. Rinse the green leaves. Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
IT’S WINE O’CLOCK
When the carrots have 15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost all evaporated, 1-3 minutes. Pour in the tomato passata and 300ml of water. Simmer until reduced and thickened, 5-7 minutes. Season, add a sweetener (to taste), and cover.
SIZZLING STEAK
Place a pan over 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 (optional). Set aside to rest for 5 minutes before slicing and seasoning.
FOR THE FRESHNESS
In a bowl, combine the rinsed green leaves, the lemon juice, a drizzle of olive oil, and seasoning.
DINNER’S READY
Plate up the Carrot wedges. Side with the steak doused in the pizzaiola sauce. Serve with the salad on the side. Sprinkle over the toasted pumpkin seeds. Time to dine, Chef!
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
While the carrots are roasting, peel and grate the garlic. Rinse the green leaves. Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
IT’S WINE O’CLOCK
When the carrots have 15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost all evaporated, 1-3 minutes. Pour in the tomato passata and 400ml of water. Simmer until reduced and thickened, 5-7 minutes. Season, add a sweetener (to taste), and cover.
SIZZLING STEAK
Place a pan over 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 (optional). Set aside to rest for 5 minutes before slicing and seasoning.
FOR THE FRESHNESS
In a bowl, combine the rinsed green leaves, the lemon juice, a drizzle of olive oil, and seasoning.
DINNER’S READY
Plate up the Carrot wedges. Side with the steak doused in the pizzaiola sauce. Serve with the salad on the side. Sprinkle over the toasted pumpkin seeds. Time to dine, Chef!
Frequently Asked Questions
What is the preparation time for Pizzaiola Sauce & Ostrich Steak?
The preparation time for Pizzaiola Sauce & Ostrich Steak with carrot wedges, toasted pumpkin seeds & red wine is between 25 and 45 minutes.
What is the total time required to make Pizzaiola Sauce & Ostrich Steak with carrot wedges, toasted pumpkin seeds & red wine?
The total time required to make Pizzaiola Sauce & Ostrich Steak with carrot wedges, toasted pumpkin seeds & red wine is between 35 and 60 minutes.
How many servings does Pizzaiola Sauce & Ostrich Steak provide?
4 servings
What are the main ingredients in Pizzaiola Sauce & Ostrich Steak?
Carrot, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice, Ostrich, Ostrich Steak, Pumpkin Seeds, Red Wine, Tomato Passata
What is the nutritional information of Pizzaiola Sauce & Ostrich Steak?
Calories: 380, Carbs: 35 grams, Fat: grams, Protein: 39 grams, Sugar: 16.6 grams, Salt: 141 grams
How do I prepare Pizzaiola Sauce & Ostrich Steak?
IT’S WINE O’CLOCK: When the carrots have 15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost all evaporated, 1-3 minutes. Pour in the tomato passata and 200ml of water. Simmer until reduced and thickened, 3-4 minutes. Season, add a sweetener (to taste), and cover. DINNER’S READY: Plate up the carrot wedges. Side with the steak doused in the pizzaiola sauce. Serve with the salad on the side. Sprinkle over the toasted pumpkin seeds. Time to dine, Chef! GOLDEN CARROTS: Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). SIZZLING STEAK: Place a pan over 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 (optional). Set aside to rest for 5 minutes before slicing and seasoning. FOR THE FRESHNESS: In a bowl, combine the rinsed green leaves, the lemon juice, a drizzle of olive oil, and seasoning. PREP STEP: While the carrots are roasting, peel and grate the garlic. Rinse the green leaves. Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Pizzaiola Sauce & Ostrich Steak?
Carrot, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice, Ostrich, Ostrich Steak, Pumpkin Seeds, Red Wine, Tomato Passata
How many calories does Pizzaiola Sauce & Ostrich Steak have?
380 calories
How much fat content does Pizzaiola Sauce & Ostrich Steak have?
grams
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