Provençal Ostrich Steak

This fragrant ostrich fillet is seasoned with French herbs and sits atop a bed of roasted butternut and onion. Sided with a vibrant tzatziki & cabbage slaw with a kick of fresh chilli. Scatterings of toasted pecans end off this flavoursome delight.

Provençal Ostrich Steak

with roasted butternut & onion

4.5

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Provençal Ostrich Steak
  1. THYME TO ROAST

    Preheat the oven to 200°C. Spread the butternut pieces and the Onion wedges on a roasting tray. Coat in oil, ½ the picked thyme, and seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).

  2. YES, PE-CAN!

    Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. SLAY THE SLAW

    In a bowl, combine the vinegar and 2 tsp of olive oil. Add the shredded Cabbage, ¾ of the Tzatziki, the remaining thyme, the sliced chilli (to taste), and seasoning. Toss until combined. Set aside.

  4. RICH Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich

    Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich/" title="View all our recipes with Ostrich at eCook">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, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.

  5. CLASSIC ONE!

    Plate up the roasted butternut & Onion alongside the sliced Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich drizzled with the reserved pan juices. Side with the Tzatziki slaw. Scatter over the toasted pecans and any remaining chilli (to taste). Serve the remaining tzatziki on the side. Bon appétit, Chef!

  1. THYME TO ROAST

    Preheat the oven to 200°C. Spread the butternut pieces and the Onion wedges on a roasting tray. Coat in oil, ½ the picked thyme, and seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).

  2. YES, PE-CAN!

    Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. SLAY THE SLAW

    In a bowl, combine the vinegar and 1 tbsp of olive oil. Add the shredded Cabbage, ¾ of the Tzatziki, the remaining thyme, the sliced chilli (to taste), and seasoning. Toss until combined. Set aside.

  4. RICH Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich

    Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich/" title="View all our recipes with Ostrich at eCook">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, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.

  5. CLASSIC ONE!

    Plate up the roasted butternut & Onion alongside the sliced Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich drizzled with the reserved pan juices. Side with the Tzatziki slaw. Scatter over the toasted pecans and any remaining chilli (to taste). Serve the remaining tzatziki on the side. Bon appétit, Chef!

  1. THYME TO ROAST

    Preheat the oven to 200°C. Spread the butternut pieces and the Onion wedges on a roasting tray. Coat in oil, ½ the picked thyme, and seasoning. Roast in the hot oven until cooked through and crisping up, 35-40 minutes (shifting halfway).

  2. YES, PE-CAN!

    Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. SLAY THE SLAW

    In a bowl, combine the vinegar and 2 tbsp of olive oil. Add the shredded Cabbage, ¾ of the Tzatziki, the remaining thyme, the sliced chilli (to taste), and seasoning. Toss until combined. Set aside.

  4. RICH Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich

    Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich/" title="View all our recipes with Ostrich at eCook">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, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.

  5. CLASSIC ONE!

    Plate up the roasted butternut & Onion alongside the sliced Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich drizzled with the reserved pan juices. Side with the Tzatziki slaw. Scatter over the toasted pecans and any remaining chilli (to taste). Serve the remaining tzatziki on the side. Bon appétit, Chef!

  1. THYME TO ROAST

    Preheat the oven to 200°C. Spread the butternut pieces and the Onion wedges on a roasting tray. Coat in oil, ½ the picked thyme, and seasoning. Roast in the hot oven until cooked through and crisping up, 35-40 minutes (shifting halfway).

  2. YES, PE-CAN!

    Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. SLAY THE SLAW

    In a bowl, combine the vinegar and 2 tbsp of olive oil. Add the shredded Cabbage, ¾ of the Tzatziki, the remaining thyme, the sliced chilli (to taste), and seasoning. Toss until combined. Set aside.

  4. RICH Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich

    Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich/" title="View all our recipes with Ostrich at eCook">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, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.

  5. CLASSIC ONE!

    Plate up the roasted butternut & Onion alongside the sliced Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich drizzled with the reserved pan juices. Side with the Tzatziki slaw. Scatter over the toasted pecans and any remaining chilli (to taste). Serve the remaining tzatziki on the side. Bon appétit, Chef!

Frequently Asked Questions

What is the preparation time for Provençal Ostrich Steak?

The preparation time for Provençal Ostrich Steak with roasted butternut & onion is between 15 and 30 minutes.

What is the total time required to make Provençal Ostrich Steak with roasted butternut & onion?

The total time required to make Provençal Ostrich Steak with roasted butternut & onion is between 35 and 50 minutes.

How many servings does Provençal Ostrich Steak provide?

4 servings

What are the main ingredients in Provençal Ostrich Steak?

Butternut Chunks, Cabbage, Free-range Ostrich Steak, Fresh Chilli, Fresh Chillies, Fresh Thyme, NOMU Provençal Rub, Onion, Onions, Ostrich, Pecan Nuts, Tzatziki, Willow Creek Cabernet Sauvignon Vinegar

What is the nutritional information of Provençal Ostrich Steak?

Calories: 608, Carbs: 50 grams, Fat: grams, Protein: 47.6 grams, Sugar: 19.8 grams, Salt: 689 grams

How do I prepare Provençal Ostrich Steak?

YES, PE-CAN!: Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. RICH OSTRICH: 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, reserving the pan juices, and rest for 5 minutes before slicing and seasoning. CLASSIC ONE!: Plate up the roasted butternut & onion alongside the sliced ostrich drizzled with the reserved pan juices. Side with the tzatziki slaw. Scatter over the toasted pecans and any remaining chilli (to taste). Serve the remaining tzatziki on the side. Bon appétit, Chef! THYME TO ROAST: Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Coat in oil, ½ the picked thyme, and seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway). SLAY THE SLAW: In a bowl, combine the vinegar and 1 tbsp of olive oil. Add the shredded cabbage, ¾ of the tzatziki, the remaining thyme, the sliced chilli (to taste), and seasoning. Toss until combined. Set aside.

What should be prepared from my kitchen to make Provençal Ostrich Steak?

Butternut Chunks, Cabbage, Free-range Ostrich Steak, Fresh Chilli, Fresh Chillies, Fresh Thyme, NOMU Provençal Rub, Onion, Onions, Ostrich, Pecan Nuts, Tzatziki, Willow Creek Cabernet Sauvignon Vinegar

How many calories does Provençal Ostrich Steak have?

608 calories

How much fat content does Provençal Ostrich Steak have?

grams

Woolies Products in this dish

Photo of Baby Mixed Cabbage 2 pk

Baby Mixed Cabbage 2 Pk

Photo of Ostrich Fillets Avg 500 g

Ostrich Fillets Avg 500 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Ostrich Steaks 500 g

Ostrich Steaks 500 G

Photo of Napa Cabbage 300 g

Napa Cabbage 300 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Ostrich Extra Lean Mince 500 g

Ostrich Extra Lean Mince 500 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Ostrich Steaks Avg 1 kg

Ostrich Steaks Avg 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Ostrich Cubes 500 g

Ostrich Cubes 500 G

Photo of Ostrich Steaks Avg 500 g

Ostrich Steaks Avg 500 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Fresh Thyme 20 g

Fresh Thyme 20 G

Photo of Ostrich Fillets 500 g

Ostrich Fillets 500 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Whole Ostrich Fillet Avg 500 g

Whole Ostrich Fillet Avg 500 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

Views: 866