Marinated Zebra, Antelope or Giraffe SteakTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 10 minutes + 6 hours marinating time
Cooking time: A few minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:146.7 kcal
Proteins:6.6 g
Fats:12.1 g
Carbohydrate:3 g
Fibers:1.1 g
Sugar:1.6 g
Cholesterol:19.5 mg
Sodium:18.7 mg
Calcium:29.6 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1
sirloin steak per person
salt and pepper
4
tomatoes, peeled and seeded
15
ml
red wine
sour cream (optional)
45
ml
fresh marjoram
45
ml
fresh thyme
3.75
ml
cracked black pepper
60
ml
corn oil
METHOD
- Chop the herbs; combine all the marinade ingredients in a bowl;
- place the steaks side by side in a large dish; coat with the marinade; marinate for 6 hours or more in the refrigerator, turning occasionally;
- before cooking, remove the steaks from the refrigerator and season with salt and pepper;
- in a very hot non-stick pan, sear the steaks and grill them for a few minutes on each side to the desired degree of doneness; transfer to a warm serving platter or plates;
- add the tomatoes to the same pan and cook for 5 minutes in the meat juices; transfer to the serving platter or plates;
- deglaze the pan with the red wine, pour over the tomatoes;
- serve as described above.
CHEF'S NOTES
Substitute: Beef Sirloin
It’s unlikely that you’ll find zebra, giraffe or antelope steak outside of Africa. At the restaurant of the Mara Safari Club Hotel, the meat is marinated, then seared in a pan. It’s served with a ramekin of sour cream and some tiny potatoes sautéed with a little onion and garlic.
