Entree: Australia – Australian Indigenous & Bush Foods – Crocodile Tail

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

Serving Size: 2

Approximate Time

Prep 15 min

Cook 9 min

Additional 25 min

Total 50 min

Ingredients

- 2 crocodile tail steaks, approx. 10 oz (280 g) each, trimmed
- 2 tbsp (30 ml) macadamia oil or olive oil
- 1 tsp (2 g) ground wattleseed
- 1 tsp (1 g) ground lemon myrtle (dried)
- 1 clove garlic, minced
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (28 g) unsalted butter

Garnish and accompaniments:
- 2 tbsp (18 g) chopped roasted macadamia nuts
- 1/3 cup (80 g) bush tomato chutney (or regular tomato chutney if unavailable)
- 1 cup (30 g) local wild greens or baby spinach

Instructions

1. In a bowl whisk macadamia oil, lime juice, minced garlic, ground wattleseed, ground lemon myrtle, salt, and pepper. Add crocodile steaks and turn to coat; marinate 20–30 minutes at room temperature.
2. Heat a heavy skillet over medium-high heat until very hot. Remove steaks from marinade and pat dry; reserve marinade.
3. Add a little oil to the skillet and sear crocodile steaks 3–4 minutes per side (depending on thickness) until opaque and firm but still slightly springy—do not overcook or meat will become tough.
4. Reduce heat to low, add butter to the pan and spoon melted butter over the steaks for 30–60 seconds to glaze and add richness.
5. Transfer steaks to plates, sprinkle chopped macadamia nuts over the top, serve with bush tomato chutney and a small bed of wild greens alongside.