Red Pepper Hummus & Ostrich Steak

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

with roasted carrots & a cucumber salsa

4.5

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Red Pepper Hummus & Ostrich Steak
  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  • Carrot - 240g

  • Sunflower Seeds - 10g

  • Cucumber - 50g

  • Onion - 1

  • Sun-dried Tomatoes - 20g

  • Lemon Juice - 15ml

  • Free-range Ostrich Steak - 160g

  • NOMU Beef Rub - 5ml

  • Red Pepper Hummus - 40ml

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  • Carrot - 480g

  • Sunflower Seeds - 20g

  • Cucumber - 100g

  • Onion - 1

  • Sun-dried Tomatoes - 40g

  • Lemon Juice - 30ml

  • Free-range Ostrich Steak - 320g

  • NOMU Beef Rub - 10ml

  • Red Pepper Hummus - 80ml

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  • Carrot - 720g

  • Sunflower Seeds - 30g

  • Cucumber - 150g

  • Onion - 1

  • Sun-dried Tomatoes - 60g

  • Lemon Juice - 45ml

  • Free-range Ostrich Steak - 480g

  • NOMU Beef Rub - 15ml

  • Red Pepper Hummus - 125ml

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  • Carrot - 960g

  • Sunflower Seeds - 40g

  • Cucumber - 200g

  • Onion - 1

  • Sun-dried Tomatoes - 80g

  • Lemon Juice - 60ml

  • Free-range Ostrich Steak - 640g

  • NOMU Beef Rub - 20ml

  • Red Pepper Hummus - 160ml

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

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 Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg

Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 Kg

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 Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Ostrich Steaks Avg 1 kg

Ostrich Steaks Avg 1 Kg

Photo of Ostrich Cubes 500 g

Ostrich Cubes 500 G

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Ostrich Steaks Avg 500 g

Ostrich Steaks Avg 500 G

Photo of Sunflower Seeds 250 g

Sunflower Seeds 250 G

Photo of Carrot & Celery Fingers 200 g

Carrot & Celery Fingers 200 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

Photo of Ostrich Fillets 500 g

Ostrich Fillets 500 G

Photo of Medium Carrots 500 g

Medium Carrots 500 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Cauliflower, Broccoli & Carrots 400 g

Cauliflower, Broccoli & Carrots 400 G

Photo of Whole Ostrich Fillet Avg 500 g

Whole Ostrich Fillet Avg 500 G

Photo of Carrot, Quinoa and Sesame Seed Cracker Cakes 80 g

Carrot, Quinoa And Sesame Seed Cracker Cakes 80 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

Views: 947