Savour the beautiful flavours of Spain with a unique South African twist. A homemade garlic & parsley baguette sides Spanish-spiced, butter-basted ostrich. Dish up the pan-fried charred cabbage, the tangy tomato & golden onion salsa, and ‘Buen provecho’, Chef!
Smoky Ostrich Steak & Garlic Bread
Smoky Ostrich Steak & Garlic Bread
with a tomato, baby onion & parsley salsa
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Onions
- Cabbage
- Free-range Ostrich Steak
- Fresh Parsley
- Garlic Clove/s
- Garlic Cloves
- NOMU Spanish Rub
- Ostrich
- Sourdough Baguette/s
- Sourdough Baguettes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Tinfoil
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
GORGEOUS GARLIC BAGUETTE
Preheat the oven to 200°C. In a small bowl, combine the garlic, ½ the parsley, and 20ml [40ml]|#7DA0D7 of olive oil. Cut 4-5 incisions along the top of the baguette/s - don’t cut all the way through! Smear each incision with the garlic oil. Set aside.
LET’S DO SOME PREP
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until lightly golden, 3-4 minutes (shifting occasionally). In a bowl, combine the Tomato, the onion, the remaining parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside. Wrap the stuffed baguette in tinfoil, place on a baking tray, and pop in the hot oven. Bake until warmed through, 15-20 minutes. In the final 2-3 minutes, remove the tinfoil and bake until crisp.
CHARRED VEG
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Cabbage until slightly softened, 2-3 minutes. Remove from the pan and season.
BUTTERY Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. 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 and set aside to rest for 5 minutes before slicing and seasoning.
SPANISH SENSATION
Plate up the Spanish-spiced Ostrich and the garlic bread. Side with the charred Cabbage and the tomato salsa. Dig in, Chef!
GORGEOUS GARLIC BAGUETTE
Preheat the oven to 200°C. In a small bowl, combine the garlic, ½ the parsley, and 20ml [40ml]|#7DA0D7 of olive oil. Cut 4-5 incisions along the top of the baguette/s - don’t cut all the way through! Smear each incision with the garlic oil. Set aside.
LET’S DO SOME PREP
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until lightly golden, 3-4 minutes (shifting occasionally). In a bowl, combine the Tomato, the onion, the remaining parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside. Wrap the stuffed baguette in tinfoil, place on a baking tray, and pop in the hot oven. Bake until warmed through, 15-20 minutes. In the final 2-3 minutes, remove the tinfoil and bake until crisp.
CHARRED VEG
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Cabbage until slightly softened, 2-3 minutes. Remove from the pan and season.
BUTTERY Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. 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 and set aside to rest for 5 minutes before slicing and seasoning.
SPANISH SENSATION
Plate up the Spanish-spiced Ostrich and the garlic bread. Side with the charred Cabbage and the tomato salsa. Dig in, Chef!
GORGEOUS GARLIC BAGUETTE
Preheat the oven to 200°C. In a small bowl, combine the garlic, ½ the parsley, and 60ml [80ml]|#7DA0D7 of olive oil. Cut 4-5 incisions along the top of each baguette - don’t cut all the way through! Smear each incision with the garlic oil. Set aside.
LET’S DO SOME PREP
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until lightly golden, 4-5 minutes (shifting occasionally). In a bowl, combine the Tomato, the onion, the remaining parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside. Wrap the stuffed baguette in tinfoil, place on a baking tray, and pop in the hot oven. Bake until warmed through, 15-20 minutes. In the final 2-3 minutes, remove the tinfoil and bake until crisp.
CHARRED VEG
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Cabbage until slightly softened, 3-4 minutes. Remove from the pan and season.
BUTTERY Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. 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 and set aside to rest for 5 minutes before slicing and seasoning.
SPANISH SENSATION
Plate up the Spanish-spiced Ostrich and the garlic bread. Side with the charred Cabbage and the tomato salsa. Dig in, Chef!
GORGEOUS GARLIC BAGUETTE
Preheat the oven to 200°C. In a small bowl, combine the garlic, ½ the parsley, and 60ml [80ml]|#7DA0D7 of olive oil. Cut 4-5 incisions along the top of each baguette - don’t cut all the way through! Smear each incision with the garlic oil. Set aside.
LET’S DO SOME PREP
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until lightly golden, 4-5 minutes (shifting occasionally). In a bowl, combine the Tomato, the onion, the remaining parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside. Wrap the stuffed baguette in tinfoil, place on a baking tray, and pop in the hot oven. Bake until warmed through, 15-20 minutes. In the final 2-3 minutes, remove the tinfoil and bake until crisp.
CHARRED VEG
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Cabbage until slightly softened, 3-4 minutes. Remove from the pan and season.
BUTTERY Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. 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 and set aside to rest for 5 minutes before slicing and seasoning.
SPANISH SENSATION
Plate up the Spanish-spiced Ostrich and the garlic bread. Side with the charred Cabbage and the tomato salsa. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Smoky Ostrich Steak & Garlic Bread?
The preparation time for Smoky Ostrich Steak & Garlic Bread with a tomato, baby onion & parsley salsa is between 20 and 35 minutes.
What is the total time required to make Smoky Ostrich Steak & Garlic Bread with a tomato, baby onion & parsley salsa?
The total time required to make Smoky Ostrich Steak & Garlic Bread with a tomato, baby onion & parsley salsa is between 35 and 50 minutes.
How many servings does Smoky Ostrich Steak & Garlic Bread provide?
4 servings
What are the main ingredients in Smoky Ostrich Steak & Garlic Bread?
Baby Onions, Cabbage, Free-range Ostrich Steak, Fresh Parsley, Garlic Clove/s, Garlic Cloves, NOMU Spanish Rub, Ostrich, Sourdough Baguette/s, Sourdough Baguettes, Tomato, Tomatoes
What is the nutritional information of Smoky Ostrich Steak & Garlic Bread?
Calories: 735, Carbs: 118 grams, Fat: grams, Protein: 56.7 grams, Sugar: 30.5 grams, Salt: 1199 grams
How do I prepare Smoky Ostrich Steak & Garlic Bread?
LET’S DO SOME PREP: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until lightly golden, 3-4 minutes (shifting occasionally). In a bowl, combine the tomato, the onion, the remaining parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside. Wrap the stuffed baguette in tinfoil, place on a baking tray, and pop in the hot oven. Bake until warmed through, 15-20 minutes. In the final 2-3 minutes, remove the tinfoil and bake until crisp. GORGEOUS GARLIC BAGUETTE: Preheat the oven to 200°C. In a small bowl, combine the garlic, ½ the parsley, and 20ml [40ml]|#7DA0D7 of olive oil. Cut 4-5 incisions along the top of the baguette/s - don’t cut all the way through! Smear each incision with the garlic oil. Set aside. CHARRED VEG: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the cabbage until slightly softened, 2-3 minutes. Remove from the pan and season. BUTTERY OSTRICH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. 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 and set aside to rest for 5 minutes before slicing and seasoning. SPANISH SENSATION: Plate up the Spanish-spiced ostrich and the garlic bread. Side with the charred cabbage and the tomato salsa. Dig in, Chef!
What should be prepared from my kitchen to make Smoky Ostrich Steak & Garlic Bread?
Baby Onions, Cabbage, Free-range Ostrich Steak, Fresh Parsley, Garlic Clove/s, Garlic Cloves, NOMU Spanish Rub, Ostrich, Sourdough Baguette/s, Sourdough Baguettes, Tomato, Tomatoes
How many calories does Smoky Ostrich Steak & Garlic Bread have?
735 calories
How much fat content does Smoky Ostrich Steak & Garlic Bread have?
grams
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