eCook Meal
Sweet & Sticky Ostrich Steak
with a coconut yoghurt dipping sauce & roasted sweet potato wedges
A simple dish that removes the fuss without compromising on flavour. Juicy free-range ostrich steak with a sticky balsamic glaze, sided with golden roast sweet potato wedges and a delicious coconut dipping sauce – yum!
Serving guide
Choose your portion size.
LIVING LIFE ON THE WEDGE
Preheat the oven to 200°C. Place the sweet potato wedges on a roasting tray, coat in some oil and season. Evenly spread out and roast in the hot oven for 30-35 minutes, until cooked through and golden, shifting halfway.
SEEDS & SAUCE
Place a pan (large enough for the green beans) over a medium heat. Add the pumpkin seeds. Toast for 3-5 minutes until they begin to pop. Remove from the pan and set aside to cool. In a small bowl, combine the coconut yoghurt with ¼ of the Spanish rub, ½ of the chopped coriander, ¼ of the grated Garlic (to taste), seasoning and set aside.
BEAN THERE, DONE THAT
When the wedges have 10-15 minutes to go, return the pan over a medium heat with a splash of water and the beans. Cook the beans for 2-3 minutes, until cooked but still crunchy, and the water has evaporated. Add the remaining grated Garlic and a drizzle of oil to the pan and fry for a further minute. Remove from the pan on completion, toss with ½ the remaining coriander and seasoning.
DINNER IS AT STEAK!
Return the pan (wiped down if necessary) over a medium-high heat with a drizzle of oil. Pat the Ostrich steak dry with some paper towel and coat in the remaining Spanish rub. When the pan is hot, fry the steak for 2-3 minutes per side, until browned all over and cooked to your preference. In the final 1-2 minutes, baste the ostrich with ½ of the sticky glaze and some soy sauce (to taste), until the sauce is sticky and has reduced by one quarter. Remove from the pan (reserve the pan juices) and let it rest for 5 minutes before slicing.
DOUBLE GLAZED
Just before serving, toss the shredded green leaves, green beans and pumpkin seeds with the remaining Sticky Glaze (to taste).
PLATE IT UP!
Time to serve up this tasty dinner! Plate up the golden sweet potato wedges, the sticky Ostrich slices, green leaves and beans. Drizzle over the pan juices, serve the coconut dipping sauce on the side, and garnish with the remaining coriander. Tuck in!
LIVING LIFE ON THE WEDGE
Preheat the oven to 200°C. Place the sweet potato wedges on a roasting tray, coat in some oil and season. Evenly spread out and roast in the hot oven for 30-35 minutes, until cooked through and golden, shifting halfway.
SEEDS & SAUCE
Place a pan (large enough for the green beans) over a medium heat. Add the pumpkin seeds. Toast for 3-5 minutes until they begin to pop. Remove from the pan and set aside to cool. In a small bowl, combine the coconut yoghurt with ¼ of the Spanish rub, ½ of the chopped coriander, ¼ of the grated Garlic (to taste), seasoning and set aside.
BEAN THERE, DONE THAT
When the wedges have 10-15 minutes to go, return the pan over a medium heat with a splash of water and the beans. Cook the beans for 2-3 minutes, until cooked but still crunchy, and the water has evaporated. Add the remaining grated Garlic and a drizzle of oil to the pan and fry for a further minute. Remove from the pan on completion, toss with ½ the remaining coriander and seasoning.
DINNER IS AT STEAK!
Return the pan (wiped down if necessary) over a medium-high heat with a drizzle of oil. Pat the Ostrich steaks dry with some paper towel and coat in the remaining Spanish rub. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. In the final 1-2 minutes, baste the ostrich with ½ of the sticky glaze and some soy sauce (to taste), until the sauce is sticky and has reduced by one quarter. Remove from the pan (reserve the pan juices) and let it rest for 5 minutes before slicing.
DOUBLE GLAZED
Just before serving, toss the shredded green leaves, green beans and pumpkin seeds with the remaining Sticky Glaze (to taste).
PLATE IT UP!
Time to serve up this tasty dinner! Plate up the golden sweet potato wedges, the sticky Ostrich slices, green leaves and beans. Drizzle over the pan juices, serve the coconut dipping sauce on the side, and garnish with the remaining coriander. Tuck in!
LIVING LIFE ON THE WEDGE
Preheat the oven to 200°C. Place the sweet potato wedges on a roasting tray, coat in some oil and season. Evenly spread out and roast in the hot oven for 35-40 minutes, until cooked through and golden, shifting halfway.
SEEDS & SAUCE
Place a pan (large enough for the green beans) over a medium heat. Add the pumpkin seeds. Toast for 3-5 minutes until they begin to pop. Remove from the pan and set aside to cool. In a small bowl, combine the coconut yoghurt with ¼ of the Spanish rub, ½ of the chopped coriander, ¼ of the grated Garlic (to taste), seasoning and set aside.
BEAN THERE, DONE THAT
When the wedges have 10-15 minutes to go, return the pan over a medium heat with a splash of water and the beans. Cook the beans for 3-4 minutes, until cooked but still crunchy, and the water has evaporated. Add the remaining grated Garlic and a drizzle of oil to the pan and fry for a further minute. Remove from the pan on completion, toss with ½ the remaining coriander and seasoning.
DINNER IS AT STEAK!
Return the pan (wiped down if necessary) over a medium-high heat with a drizzle of oil. Pat the Ostrich steaks dry with some paper towel and coat in the remaining Spanish rub. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. In the final 1-2 minutes, baste the ostrich with ½ of the sticky glaze and some soy sauce (to taste), until the sauce is sticky and has reduced by one quarter. Remove from the pan (reserve the pan juices) and let it rest for 5 minutes before slicing.
DOUBLE GLAZED
Just before serving, toss the shredded green leaves, green beans and pumpkin seeds with the remaining Sticky Glaze (to taste).
PLATE IT UP!
Time to serve up this tasty dinner! Plate up the golden sweet potato wedges, the sticky Ostrich slices, green leaves and beans. Drizzle over the pan juices, serve the coconut dipping sauce on the side, and garnish with the remaining coriander. Tuck in!
LIVING LIFE ON THE WEDGE
Preheat the oven to 200°C. Place the sweet potato wedges on a roasting tray, coat in some oil and season. Evenly spread out and roast in the hot oven for 35-40 minutes, until cooked through and golden, shifting halfway.
SEEDS & SAUCE
Place a pan (large enough for the green beans) over a medium heat. Add the pumpkin seeds. Toast for 3-5 minutes until they begin to pop. Remove from the pan and set aside to cool. In a small bowl, combine the coconut yoghurt with ¼ of the Spanish rub, ½ of the chopped coriander, ¼ of the grated Garlic (to taste), seasoning and set aside.
BEAN THERE, DONE THAT
When the wedges have 10-15 minutes to go, return the pan over a medium heat with a splash of water and the beans. Cook the beans for 3-4 minutes, until cooked but still crunchy, and the water has evaporated. Add the remaining grated Garlic and a drizzle of oil to the pan and fry for a further minute. Remove from the pan on completion, toss with ½ the remaining coriander and seasoning.
DINNER IS AT STEAK!
Return the pan (wiped down if necessary) over a medium-high heat with a drizzle of oil. Pat the Ostrich steaks dry with some paper towel and coat in the remaining Spanish rub. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. In the final 1-2 minutes, baste the ostrich with ½ of the sticky glaze and some soy sauce (to taste), until the sauce is sticky and has reduced by one quarter. Remove from the pan (reserve the pan juices) and let it rest for 5 minutes before slicing.
DOUBLE GLAZED
Just before serving, toss the shredded green leaves, green beans and pumpkin seeds with the remaining Sticky Glaze (to taste).
PLATE IT UP!
Time to serve up this tasty dinner! Plate up the golden sweet potato wedges, the sticky Ostrich slices, green leaves and beans. Drizzle over the pan juices, serve the coconut dipping sauce on the side, and garnish with the remaining coriander. Tuck in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R254.12
for 4 servings · R63.53 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Coconut Yoghurt needs 200 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
-
Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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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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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
Not in the Woolies basket — source these elsewhere:
- Low Sodium Soy Sauce
- Sticky Glaze
- NOMU Spanish Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sweet & Sticky Ostrich Steak?
The preparation time for Sweet & Sticky Ostrich Steak with a coconut yoghurt dipping sauce & roasted sweet potato wedges is between 15 and 30 minutes.
What is the total time required to make Sweet & Sticky Ostrich Steak with a coconut yoghurt dipping sauce & roasted sweet potato wedges?
The total time required to make Sweet & Sticky Ostrich Steak with a coconut yoghurt dipping sauce & roasted sweet potato wedges is between 40 and 55 minutes.
How many servings does Sweet & Sticky Ostrich Steak provide?
4 servings
What are the main ingredients in Sweet & Sticky Ostrich Steak?
Coconut Yoghurt, Fresh Coriander, Garlic, Green Beans, Green Leaves, Low-Sodium Soy Sauce, NOMU Spanish Rub, Ostrich, Ostrich Steak, Pumpkin Seeds, Sticky Glaze, Sweet Potato
What is the nutritional information of Sweet & Sticky Ostrich Steak?
Calories: 650, Carbs: 83 grams, Fat: grams, Protein: 43.5 grams, Sugar: 46 grams, Salt: 1150 grams
How do I prepare Sweet & Sticky Ostrich Steak?
SEEDS & SAUCE: Place a pan (large enough for the green beans) over a medium heat. Add the pumpkin seeds. Toast for 3-5 minutes until they begin to pop. Remove from the pan and set aside to cool. In a small bowl, combine the coconut yoghurt with ¼ of the Spanish rub, ½ of the chopped coriander, ¼ of the grated garlic (to taste), seasoning and set aside. DOUBLE GLAZED: Just before serving, toss the shredded green leaves, green beans and pumpkin seeds with the remaining Sticky Glaze (to taste). PLATE IT UP!: Time to serve up this tasty dinner! Plate up the golden sweet potato wedges, the sticky ostrich slices, green leaves and beans. Drizzle over the pan juices, serve the coconut dipping sauce on the side, and garnish with the remaining coriander. Tuck in! BEAN THERE, DONE THAT: When the wedges have 10-15 minutes to go, return the pan over a medium heat with a splash of water and the beans. Cook the beans for 2-3 minutes, until cooked but still crunchy, and the water has evaporated. Add the remaining grated garlic and a drizzle of oil to the pan and fry for a further minute. Remove from the pan on completion, toss with ½ the remaining coriander and seasoning. DINNER IS AT STEAK!: Return the pan (wiped down if necessary) over a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel and coat in the remaining Spanish rub. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. In the final 1-2 minutes, baste the ostrich with ½ of the sticky glaze and some soy sauce (to taste), until the sauce is sticky and has reduced by one quarter. Remove from the pan (reserve the pan juices) and let it rest for 5 minutes before slicing. LIVING LIFE ON THE WEDGE: Preheat the oven to 200°C. Place the sweet potato wedges on a roasting tray, coat in some oil and season. Evenly spread out and roast in the hot oven for 30-35 minutes, until cooked through and golden, shifting halfway.
What should be prepared from my kitchen to make Sweet & Sticky Ostrich Steak?
Coconut Yoghurt, Fresh Coriander, Garlic, Green Beans, Green Leaves, Low-Sodium Soy Sauce, NOMU Spanish Rub, Ostrich, Ostrich Steak, Pumpkin Seeds, Sticky Glaze, Sweet Potato
How many calories does Sweet & Sticky Ostrich Steak have?
650 calories
How much fat content does Sweet & Sticky Ostrich Steak have?
grams