Emu Steak with Native Pepperberry Sauce
Emu Steak with Native Pepperberry Sauce is a modern Australian dish featuring lean, red meat from the emu bird, served with a sauce made from the native Tasmanian pepperberry. The emu steak is typically pan-seared or grilled, while the sauce provides a unique, mildly spicy and aromatic flavor profile. This dish is a celebrated example of contemporary Australian cuisine that incorporates indigenous ingredients.
🍽️ Nutrition at a glance
This dish is exceptionally high in protein and very low in carbohydrates, making it a nutrient-dense meal. It is a significant source of iron, zinc, and B vitamins, with a typical serving containing roughly 250-300 calories.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 46 g |
| Carbs | 2 g |
| Fat | 9 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 90 mg |
| Iron | 5.0 mg |
| Zinc | 6.5 mg |
| Niacin (B3) | 10 mg |
| Vitamin B12 | 8.0 µg |
| Potassium | 550 mg |
| Phosphorus | 350 mg |
| Selenium | 45 µg |
| Riboflavin (B2) | 0.5 mg |
Per 1 steak (150 g) · estimated, varies by recipe
💡 What's interesting
Emu is a traditional bush food for Indigenous Australians and is prized for being one of the leanest red meats available, with a fat profile often compared to fish. The native pepperberry (Tasmannia lanceolata) adds a unique, complex heat that is distinct from black pepper and is a key ingredient in the growing 'bush tucker' food movement.
