What are the main ingredients in Provençal Ostrich Steak?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Provençal Ostrich Steak

Name: Provençal Ostrich Steak
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

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

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

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

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 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).
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.
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.
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!

Butternut Chunks - 250g
Onion - 1
Fresh Thyme - 3g
Pecan Nuts - 15g
Willow Creek Cabernet Sauvignon Vinegar - 7,5ml
Cabbage - 100g
Tzatziki - 60ml
Fresh Chilli - 1
Free-range Ostrich Steak - 160g
NOMU Provençal Rub - 10ml

Download the Recipe

Serves 2

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).
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.
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.
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!

Butternut Chunks - 500g
Onion - 1
Fresh Thyme - 5g
Pecan Nuts - 30g
Willow Creek Cabernet Sauvignon Vinegar - 15ml
Cabbage - 200g
Tzatziki - 125ml
Fresh Chilli - 1
Free-range Ostrich Steak - 320g
NOMU Provençal Rub - 20ml

Download the Recipe

Serves 3

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).
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.
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.
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!

Butternut Chunks - 750g
Onions - 2
Fresh Thyme - 8g
Pecan Nuts - 45g
Willow Creek Cabernet Sauvignon Vinegar - 22,5ml
Cabbage - 300g
Tzatziki - 170ml
Fresh Chillies - 2
Free-range Ostrich Steak - 480g
NOMU Provençal Rub - 30ml

Download the Recipe

Serves 4

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).
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.
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.
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!