eCook Meal
Smoky Ostrich Steak & Garlic Bread
with a tomato, baby onion & parsley salsa
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R239.77
for 4 servings · R59.94 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Baby Onions needs 8Peeled Baby Onions 500 g R19.99 · whole pack (size can't be divided)R19.99
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
Not in the Woolies basket — source these elsewhere:
- NOMU Spanish Rub
- Sourdough Baguettes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Onion, Cabbage, Garlic, NOMU Spanish Rub, Ostrich, Ostrich Steak, Parsley, Sourdough Baguette, Tomato
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?
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.
What should be prepared from my kitchen to make Smoky Ostrich Steak & Garlic Bread?
Baby Onion, Cabbage, Garlic, NOMU Spanish Rub, Ostrich, Ostrich Steak, Parsley, Sourdough Baguette, Tomato
How many calories does Smoky Ostrich Steak & Garlic Bread have?
735 calories
How much fat content does Smoky Ostrich Steak & Garlic Bread have?
grams