Meat

Steak

Springbok steak is a portioned slice for pan or grill—cut from loin, haunch or other suitable muscles depending on the butcher. Small African antelope yields lean, fine, slightly sweet game meat. Pat dry, season simply, cook hot, rest. Lean game steaks want rare to medium-rare and a sauce or fat. Thin steaks cook in minutes; ideal for biltong strips.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BroiledGrilledPan FriedResting

Traits

CentrepieceHigh HeatJuicyQuick CookSeared CrustThick Portion

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 204

Amount per 100 g

Total Fat 10.3 g
Saturated Fat 5.09 g
Trans Fat 0.2 g
Monounsaturated Fat 5.03 g
Polyunsaturated Fat 1.05 g
Cholesterol 73.8 mg
Sodium 59.1 mg
Salt 0.16 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.4 g
Water 58.4 g

Detailed nutrients

Energy 204 kcal
Water 58.4 g
Protein 22.4 g
Fat 10.3 g
- Saturated Fat 5.09 g
- Monounsaturated Fat 5.03 g
- Polyunsaturated Fat 1.05 g
  - Omega-3 0.11 g
- Trans Fat 0.2 g
Vitamins 36.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.38 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
Minerals 357 mg
- Major Minerals 355 mg
  - Calcium 58 mg
  - Sodium 59.1 mg
  - Potassium 238 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 g
Cholesterol 73.8 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.38 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.5 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·

Minerals

Sodium: 59.13 · Potassium: 238 · Calcium: 58 · Iron: 1.5 ·

Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.

History

1500

Fine dining plated springbok carpaccio and rare loins. Cooks treated steak of springbok as a cut with its own timing and sides.

1700

As springbok cookery specialised, steak was portioned and sold ready for the pan. Trekboer cookery dried springbok into everyday biltong.

2010

Fine dining plated springbok carpaccio and rare loins; steak of springbok took a named place in that kitchen trade.