Grilled Emu Steaks with Herb Butter and Roasted Vegetables

1.Preheat your grill to medium-high heat.

2.In a small bowl, combine the olive oil, salt, and black pepper. Brush this mixture over both sides of the emu steaks.

3.In another small bowl, mix the unsalted butter with the chopped parsley, thyme, rosemary, minced garlic, and lemon zest. Set aside.

4.Place the emu steaks on the grill and cook for about 4-5 minutes on each side, or until they reach your desired level of doneness. Emu is best served medium-rare to medium.

5.While the steaks are grilling, preheat your oven to 400°F (200°C).

6.In a large bowl, toss the sliced carrots, red and yellow bell peppers, and red onion with a tablespoon of olive oil, balsamic vinegar, salt, and pepper.

7.Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and slightly caramelized.

8.Once the emu steaks are done, remove them from the grill and let them rest for 5 minutes.

9.Top each steak with a dollop of the herb butter, allowing it to melt over the warm meat.

10.Serve the grilled emu steaks with the roasted vegetables on the side.