What are the main ingredients in Pizzaiola Sauce & Ostrich Steak?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

Pizzaiola Sauce & Ostrich Steak

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

with carrot wedges, toasted pumpkin seeds & red wine

Hands on Time: 25 - 45 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

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)

Photo of Pizzaiola Sauce & Ostrich Steak

Serves 1

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!

Carrot - 240g
Garlic Clove - 1
Green Leaves - 20g
Pumpkin Seeds - 5g
Red Wine - 25ml
Tomato Passata - 50ml
Ostrich Steak - 160g
Lemon Juice - 10ml

Download the Recipe

Serves 2

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!

Carrot - 480g
Garlic Cloves - 2
Green Leaves - 40g
Pumpkin Seeds - 10g
Red Wine - 50ml
Tomato Passata - 100ml
Ostrich Steak - 320g
Lemon Juice - 20ml

Download the Recipe

Serves 3

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!

Carrot - 720g
Garlic Cloves - 3
Green Leaves - 60g
Pumpkin Seeds - 15g
Red Wine - 75ml
Tomato Passata - 150ml
Ostrich Steak - 480g
Lemon Juice - 30ml

Download the Recipe

Serves 4

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!