Barbecued Crocodile Steaks With Asian Flavors (Or Alligator)

Crocodile and alligator meat is leaner than most other meats.

This dish is flavorful and unique, bringing together the flavors of lemongrass, oyster sauce, and lime.

This dish is also low in carbohydrates.

Crocodile and alligator meat is not easily accessible for everyone.

The preparation time for this dish is longer than most other dishes.

This dish is not recommended for people with shellfish allergies, as oyster sauce contains shellfish.

Crocodile and alligator meat are low in fat and high in protein.
They also contain essential amino acids, vitamin B12, and iron.

	2 carrots , peeled and julienne
	2 leeks , including tender green tops , cut into julienne
	1 piece gingerroot , 2 . 5 cm long , peeled and cut into fine julienne
	2 stalks lemongrass , tender part only , chopped
	6 crocodile tail steaks or 6 alligator tail steaks
	6 lime slices
	120 ml oyster sauce
	1 tablespoon sesame oil
	6 fresh coriander sprigs ( cilantro )
	1 tablespoon of fresh mint , finely chopped

1.	In a bowl, mix together the julienne carrots, leeks, gingerroot, and lemongrass.
2.	Preheat your grill to high heat.
3.	Season the crocodile or alligator tail steaks with salt and black pepper, then place them on the grill.
4.	Grill the steaks for 3 to 5 minutes per side or until the internal temperature reaches 63°C (145°F).
5.	Brush the oyster sauce over the steaks, then place a lime slice on top of each steak.
6.	Remove the steaks from the grill and set them on a plate.
7.	Drizzle sesame oil over the top of the steaks.
8.	Sprinkle the chopped fresh mint and garnish the dish with fresh coriander sprigs.
9.	Serve this dish with the julienne vegetables on the side.