A delicious weeknight dinner the whole family will love! Sweet, oven-roasted carrot wedges rest on a red pepper hummus sauce, accompanied by scrumptious ostrich slices. Sided with a cucumber & sun-dried tomato salsa garnished with toasted sunflower seeds.
Red Pepper Hummus & Ostrich Steak
Red Pepper Hummus & Ostrich Steak
with roasted carrots & a cucumber salsa
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Carrot
- Cucumber
- Free-range Ostrich Steak
- Lemon Juice
- NOMU Beef Rub
- Onion
- Ostrich
- Red Pepper Hummus
- Sun-Dried Tomatoes
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROASTED CARROTS
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
QUICK SALSA
In a bowl, combine the diced Cucumber, the diced onion (to taste), the chopped sun-dried tomatoes, ½ the toasted sunflower seeds, and the lemon juice (to taste). Season and set aside.
SIZZLING STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Make a smear with the hummus and top with the roasted carrots. Serve alongside the Ostrich slices and the Cucumber salsa. Garnish with the remaining sunflower seeds. Well done, Chef!
ROASTED CARROTS
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
QUICK SALSA
In a bowl, combine the diced Cucumber, the diced onion (to taste), the chopped sun-dried tomatoes, ½ the toasted sunflower seeds, and the lemon juice (to taste). Season and set aside.
SIZZLING STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Make a smear with the hummus and top with the roasted carrots. Serve alongside the Ostrich slices and the Cucumber salsa. Garnish with the remaining sunflower seeds. Well done, Chef!
ROASTED CARROTS
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
QUICK SALSA
In a bowl, combine the diced Cucumber, the diced onion (to taste), the chopped sun-dried tomatoes, ½ the toasted sunflower seeds, and the lemon juice (to taste). Season and set aside.
SIZZLING STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Make a smear with the hummus and top with the roasted carrots. Serve alongside the Ostrich slices and the Cucumber salsa. Garnish with the remaining sunflower seeds. Well done, Chef!
ROASTED CARROTS
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
QUICK SALSA
In a bowl, combine the diced Cucumber, the diced onion (to taste), the chopped sun-dried tomatoes, ½ the toasted sunflower seeds, and the lemon juice (to taste). Season and set aside.
SIZZLING STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Make a smear with the hummus and top with the roasted carrots. Serve alongside the Ostrich slices and the Cucumber salsa. Garnish with the remaining sunflower seeds. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Red Pepper Hummus & Ostrich Steak?
The preparation time for Red Pepper Hummus & Ostrich Steak with roasted carrots & a cucumber salsa is between 25 and 40 minutes.
What is the total time required to make Red Pepper Hummus & Ostrich Steak with roasted carrots & a cucumber salsa?
The total time required to make Red Pepper Hummus & Ostrich Steak with roasted carrots & a cucumber salsa is between 40 and 55 minutes.
How many servings does Red Pepper Hummus & Ostrich Steak provide?
4 servings
What are the main ingredients in Red Pepper Hummus & Ostrich Steak?
Beef, Carrot, Cucumber, Free-range Ostrich Steak, Lemon Juice, NOMU Beef Rub, Onion, Ostrich, Red Pepper Hummus, Sun-Dried Tomatoes, Sunflower Seeds
What is the nutritional information of Red Pepper Hummus & Ostrich Steak?
Calories: 523, Carbs: 52 grams, Fat: grams, Protein: 43.2 grams, Sugar: 26.3 grams, Salt: 575 grams
How do I prepare Red Pepper Hummus & Ostrich Steak?
SIZZLING STEAK: Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. ROASTED CARROTS: Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. QUICK SALSA: In a bowl, combine the diced cucumber, the diced onion (to taste), the chopped sun-dried tomatoes, ½ the toasted sunflower seeds, and the lemon juice (to taste). Season and set aside. TIME TO EAT: Make a smear with the hummus and top with the roasted carrots. Serve alongside the ostrich slices and the cucumber salsa. Garnish with the remaining sunflower seeds. Well done, Chef!
What should be prepared from my kitchen to make Red Pepper Hummus & Ostrich Steak?
Beef, Carrot, Cucumber, Free-range Ostrich Steak, Lemon Juice, NOMU Beef Rub, Onion, Ostrich, Red Pepper Hummus, Sun-Dried Tomatoes, Sunflower Seeds
How many calories does Red Pepper Hummus & Ostrich Steak have?
523 calories
How much fat content does Red Pepper Hummus & Ostrich Steak have?
grams
Woolies Products in this dish
