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Kangaroo Steak with Native Pepperberry
Experience the unique flavor of Australian native meat with this lean and gamey kangaroo steak. A true taste of bush tucker, best enjoyed rare to medium-rare.
🧂 Ingrédients
- 600 g Kangaroo fillets
- 1 tsp Native pepperberry
- 2 tbsp Olive oil
- 2 cloves Garlic
- to taste Sea salt
- for serving Bush tomato chutney
👨🍳 Instructions
- 1
Prepare the kangaroo fillets. Pat them completely dry with paper towels. This is crucial for achieving a good sear. Season generously on all sides with sea salt and freshly ground native pepperberry (or black pepper if unavailable). Let the steaks sit at room temperature for about 10-15 minutes while you prepare your pan.
⏱️ 15 minutes (includes resting time) - 2
Heat a heavy-based frying pan or cast-iron skillet over high heat. Add the olive oil and smashed garlic cloves. Once the oil is shimmering and just starting to smoke, and the garlic is fragrant (about 30-60 seconds), carefully remove the garlic to prevent it from burning. The pan should be very hot.
⏱️ 2 minutes - 3
Carefully place the seasoned kangaroo fillets into the hot pan. Sear for approximately 3-4 minutes per side for rare to medium-rare. For medium, sear for 4-5 minutes per side. You are looking for a deep brown crust on the exterior. Avoid overcrowding the pan; cook in batches if necessary.
⏱️ 6-8 minutes - 4
Once seared to your desired doneness, immediately remove the kangaroo steaks from the pan and place them on a clean cutting board or plate. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and moist result.
⏱️ 5-10 minutes - 5
Slice the rested kangaroo steaks against the grain into thick strips. Serve immediately, accompanied by bush tomato chutney if desired. The meat should be pink to red in the center.
💡 Conseils de pro
- ✓Kangaroo is extremely lean and can become tough if overcooked. Aim for rare to medium-rare for the best texture and flavor.
- ✓Ensure your pan is very hot before adding the steaks to achieve a good sear.
- ✓Resting the meat is a critical step for tenderness and juiciness.
- ✓Native pepperberry offers a unique spicy, slightly numbing flavor. If unavailable, use freshly ground black pepper.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Marinate the kangaroo fillets in a mixture of native spices (like lemon myrtle or wattle seed) and a little olive oil for 30 minutes before searing.
- Slice the cooked and rested steak thinly and add to a fresh green salad with a light vinaigrette.