Entree: Australia – Central Culinary Region – Grilled Emu (Lean emu steaks seasoned with native Australian flavors and grilled over high heat to a tender, medium-rare finish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 5 min

Total 30 min

Ingredients

- 4 emu steaks, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) ground lemon myrtle (or 1 tsp lemon zest if unavailable)
- 1 tsp (2 g) ground wattleseed (optional, toasted and finely ground)
- 2 garlic cloves, crushed, approx. 6 g
- 1 tsp (6 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 g) unsalted butter (for basting and resting)
- 1 lemon, cut into wedges, for serving
- 2 tbsp (8 g) chopped parsley or native greens for garnish

Instructions

1. Step 1: In a shallow dish, whisk together olive oil, lemon juice, lemon myrtle, wattleseed, crushed garlic, salt, and pepper. Place emu steaks in the marinade, turning to coat. Marinate in the refrigerator for 30–60 minutes; remove 20 minutes before cooking to come toward room temperature.
2. Step 2: Preheat a grill or heavy grill pan to high heat (well-oiled). Pat the steaks dry with paper towel and brush lightly with additional oil.
3. Step 3: Grill the emu steaks 3–4 minutes per side for medium-rare depending on thickness, or until an instant-read thermometer registers about 125–130°F (52–55°C). Emu meat is very lean; avoid overcooking to keep it tender.
4. Step 4: During the last minute of cooking, add butter to the pan and baste the steaks. Remove steaks and transfer to a cutting board; let rest 5–8 minutes.
5. Step 5: Slice across the grain, garnish with chopped parsley or native greens, and serve with lemon wedges.