eCook Meal
Pizzaiola Sauce & Ostrich Steak
with carrot wedges, toasted pumpkin seeds & red wine
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!
Serving guide
Choose your portion size.
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PUMPKIN SEEDS
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. Place the Kale in a bowl with a drizzle of olive oil. Using your hands, massage until softened and coated. Drizzle over the lemon juice (to taste), season 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 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 [200ml]|#7DA0D7 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.
DINNER’S READY
Plate up the Carrot wedges. Side with the steak doused in the pizzaiola sauce. Serve with the kale salad on the side. Sprinkle over the toasted pumpkin seeds. Time to dine, Chef!
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PUMPKIN SEEDS
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. Place the Kale in a bowl with a drizzle of olive oil. Using your hands, massage until softened and coated. Drizzle over the lemon juice (to taste), season 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 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 [200ml]|#7DA0D7 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.
DINNER’S READY
Plate up the Carrot wedges. Side with the steak doused in the pizzaiola sauce. Serve with the kale salad on the side. Sprinkle over the toasted pumpkin seeds. Time to dine, Chef!
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
PUMPKIN SEEDS
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. Place the Kale in a bowl with a drizzle of olive oil. Using your hands, massage until softened and coated. Drizzle over the lemon juice (to taste), season 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 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 [400ml]|#7DA0D7 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.
DINNER’S READY
Plate up the Carrot wedges. Side with the steak doused in the pizzaiola sauce. Serve with the kale salad on the side. Sprinkle over the toasted pumpkin seeds. Time to dine, Chef!
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
PUMPKIN SEEDS
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. Place the Kale in a bowl with a drizzle of olive oil. Using your hands, massage until softened and coated. Drizzle over the lemon juice (to taste), season 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 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 [400ml]|#7DA0D7 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.
DINNER’S READY
Plate up the Carrot wedges. Side with the steak doused in the pizzaiola sauce. Serve with the kale salad on the side. Sprinkle over the toasted pumpkin seeds. Time to dine, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R220.31
for 4 servings · R55.08 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Kale needs 160 gKale Min 350 g 350 g at R35.99 · 46% of packR16.45
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Red Wine needs 100 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 40% of packR18.00
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pumpkin Seeds needs 20 gPumpkin Seeds 250 g 250 g at R89.99 · 8% of packR7.20
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
Shopping
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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, Kale, Lemon Juice, Ostrich, Ostrich Steak, Pumpkin Seeds, Red Wine, Tomato Passata
What is the nutritional information of Pizzaiola Sauce & Ostrich Steak?
Calories: 368, Carbs: 32 grams, Fat: grams, Protein: 39.5 grams, Sugar: 16.5 grams, Salt: 157 grams
How do I prepare Pizzaiola Sauce & Ostrich Steak?
GOLDEN CARROTS: Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 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. 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 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 [200ml]|#7DA0D7 of water. Simmer until reduced and thickened, 3-4 minutes. Season, add a sweetener (to taste), and cover. PUMPKIN SEEDS: 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. Place the kale in a bowl with a drizzle of olive oil. Using your hands, massage until softened and coated. Drizzle over the lemon juice (to taste), season and set aside. DINNER’S READY: Plate up the carrot wedges. Side with the steak doused in the pizzaiola sauce. Serve with the kale salad on the side. Sprinkle over the toasted pumpkin seeds. Time to dine, Chef!
What should be prepared from my kitchen to make Pizzaiola Sauce & Ostrich Steak?
Carrot, Garlic, Kale, Lemon Juice, Ostrich, Ostrich Steak, Pumpkin Seeds, Red Wine, Tomato Passata
How many calories does Pizzaiola Sauce & Ostrich Steak have?
368 calories
How much fat content does Pizzaiola Sauce & Ostrich Steak have?
grams