Garlic and Rosemary Roasted Ostrich with Sautéd Potatoes and Vine Tomatoes

Seared ostrich steak roasted with rosemary and garlic, served alongside tender sautéed potatoes, balsamic vine tomatoes, and green beans.

Dinner Potatoes High Protein Roast Ostrich

Estimated Nutrition

Calories

955

kcal / serving

955 kcal total

Carbs

26.8g

per serving

26.8 g total

Fat

78.4g

per serving

78.4 g total

Protein

32.5g

per serving

32.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Meat

100

Ostrich Steak

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

cloves

Garlic

Lightly crushed, for the ostrich

sprigs

Rosemary

Fresh, for the ostrich

cloves

Garlic

Lightly crushed, for the potatoes

sprigs

Thyme

Fresh

sprigs

Rosemary

Fresh, for the tomatoes

OilsFats

Olive Oil

For the ostrich

Olive Oil

For the potatoes

Olive Oil

For the tomatoes

Vegetables

100

New Potatoes

150

Vine Tomatoes

Green Beans

Blanched, for serving

Method

Preheat the oven to 180°C.

Heat olive oil in an ovenproof frying pan and season the ostrich steak with salt and pepper.

Sear the steak with garlic and rosemary, then roast in the oven for 6 to 8 minutes.

Slice potatoes into 1cm thick rounds.

Fry the potatoes with oil, garlic, and seasoning until colored.

Transfer the potatoes to the oven and roast for 5 minutes until tender.

Sear the vine tomatoes and herbs in oil within an ovenproof pan.

Drizzle with balsamic vinegar and roast for 6 minutes.

Slice the ostrich into three pieces and serve with potatoes, tomatoes, and blanched green beans.