Entree: Australia – Northern Territory – Chargrilled Camel (Grilled camel steaks seasoned with native Australian spices and served simply to highlight the meat)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 30 min

Total 55 min

Ingredients

- 4 camel steaks, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) soy sauce
- 2 tsp (10 g) ground wattleseed
- 1 tsp (2 g) ground black pepper
- 1 tsp (5 g) sea salt
- 2 cloves garlic, minced
- 1 tbsp (15 ml) chopped fresh flat-leaf parsley
- 1 tsp (5 ml) bush lemon or lemon zest (if available) or regular lemon zest
- 1 tbsp (15 ml) unsalted butter, optional for finishing

Instructions

1. Combine the olive oil, lemon juice, soy sauce, minced garlic, ground wattleseed, black pepper, salt, and lemon zest in a bowl to make the marinade. Whisk until blended.
2. Place the camel steaks in a shallow dish or zip-top bag and pour the marinade over them, turning to coat thoroughly. Refrigerate and marinate for 30 minutes to 2 hours; do not marinate much longer to avoid over-tenderizing lean meat.
3. Remove steaks from fridge 20 minutes before cooking to come toward room temperature. Preheat a grill or heavy cast-iron skillet over high heat until very hot.
4. Pat the steaks dry with paper towels; brush lightly with a little oil to prevent sticking. Place steaks on the hot grill or skillet and char for 3–5 minutes per side for medium-rare to medium, depending on thickness. Adjust time for desired doneness.
5. If using, add the butter to the pan for the last 30 seconds and spoon the melted butter over the steaks to finish. Remove steaks and let rest uncovered for 5 minutes.
6. Slice against the grain, sprinkle with chopped parsley, and serve immediately with roasted root vegetables or a simple salad reflective of the Northern Territory palate.