Crocodile Steak with Cucumber and Carrot Salad

Rating: 3.2903 / 5.00 (93 Votes)

Total time: 30 min

Servings: 4.0 (servings)

For the crocodile:

For the marinade:

For the cucumber and carrot salad:


For the crocodile steak with cucumber-carrot salad first crocodile fillets consist of pure muscle meat, which means they contain hardly any fat and should therefore be grilled very briefly and hot. It is recommended to marinate crocodile fillets whole overnight. For the marinade, mix all the ingredients together.

Grill the fillets over direct heat until hot all around, then drizzle with olive oil and lime juice and let rest in aluminum foil, the core should still be glazed.

Small pieces of crocodile steak make wonderful skewers. Salt lightly, grill quickly on both sides and sprinkle with ground pepper, finely chopped roasted onion and some black sesame seeds and let rest in the foil.

For the salad, slice the carrots into thin strips with a peeler, halve the cucumber, remove the seeds, also slice into thin strips, salt lightly and let stand for about 20 minutes. Then squeeze the vegetables lightly and season with salt, sugar, garlic and olive oil.

Remove the crocodile steak from the foil, slice and garnish with lemon wedges and toasted sesame seeds.

In our photo you can see very nicely that we grilled different chilies on a chili holder with the crocodile steak with cucumber-carrot salad and for fiery men serve the hot chilies on top.

Preparation Tip:

Crocodile fillets are pure muscle meat, so grill the crocodile steak with cucumber-carrot salad very quickly and then just let it sit.

Leave a Comment