Grilled Emu Steak with native pepperberry
Grilled Emu Steak with native pepperberry is a modern Australian dish featuring lean, red meat from the flightless emu, seasoned with the aromatic, slightly spicy native pepperberry (Tasmannia lanceolata). The steak is typically grilled to medium-rare to preserve its tenderness and served with a simple pan sauce or fresh salad, highlighting the unique flavors of the Australian bush.
🍽️ Nutrition at a glance
This dish is exceptionally high in protein and very low in fat and carbohydrates, making it a nutrient-dense, low-calorie option. A typical serving provides a rich source of iron, zinc, and B vitamins, particularly B12, with a calorie count roughly between 150-200 kcal per 100g serving.
Nutrition breakdown
| Calories | 225 kcal |
| Protein | 39 g |
| Carbs | 0 g |
| Fat | 6 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 75 mg |
| Iron | 4.5 mg |
| Zinc | 6.0 mg |
| Vitamin B12 | 8.0 µg |
| Niacin (B3) | 12.0 mg |
| Potassium | 450 mg |
| Phosphorus | 380 mg |
| Selenium | 42 µg |
| Vitamin B6 | 0.9 mg |
Per 1 emu steak (150 g) · estimated, varies by recipe
💡 What's interesting
Emu meat is a traditional food source for Indigenous Australians and is prized for its deep red color and gamey flavor, similar to lean beef. Native pepperberry, one of Australia's oldest spices, adds a complex, warming heat that is distinct from black pepper and has been used in bush food for thousands of years.
