NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Ostrich steak

1 cup Chestnut mushrooms

1 medium Wholemeal pitta

1 tbsp Olive oil

2 cloves Garlic

1 tbsp Flat leaf parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the ostrich steak dry with a paper towel and season both sides evenly with the sea salt and black pepper.

• 2

  Heat half of the olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering but not smoking.

• 3

  Place the ostrich steak in the skillet and sear for 3 to 4 minutes per side for medium-rare, then remove to a plate to rest for 5 minutes.

• 4

  Add the remaining olive oil to the same skillet and toss in the sliced chestnut mushrooms.

• 5

  Sauté the mushrooms for 5 minutes until they are golden brown and tender, then stir in the minced garlic and chopped parsley for 1 minute.

• 6

  Lightly toast the wholemeal pitta in the pan or a toaster and serve it alongside the sliced ostrich steak and the garlic-infused mushrooms.