Ostrich Steak With Rub
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indo | Poultry | 4 | Servings |
INGREDIENTS
| 4 | Ostrich steaks, 4oz | |
| 1/4 | t | Lemon pepper |
| 1/4 | t | Garlic salt |
| 2 | T | Worcestershire sauce |
INSTRUCTIONS
Sprinkle spices and Worcestershire over steaks. 2 After high temperature has been reached on indoor or outdoor grill, place steaks on rack long enough to sear rack marks on the steaks. Turn steaks a quarter-turn to create diamond shapes. Continue cooking on each side until the juices run clear or internal temperature reaches 150 degrees (medium done). From Ostrich, Premier Red Meat of the Next Century, from the : American Ostrich Association. Nutritional Information: per serving: 124 calories, 1g fat, 26g protein, 1g carbohydrates, 0g dietary fiber, 43mg cholesterol, 224mg sodium Percentage of calories from fat 12% ** Chicago Sun Times - Food section - 29 November 1995 ** Scanned and formatted for you by The WEE Scot -- paul macGregor F: Ed Karsten 06-01-96
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Nutrition (calculated from recipe ingredients)
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Calories: 7
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 211.4mg
Potassium: 68mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: 0g