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This hearty dinner is served with Mexican charred sweetcorn and green salad.
Heat a barbecue to medium-high.
To make the spice mix, combine all the ingredients together in a pestle and mortar, mixing until well combined.
Spray kangaroo steaks with olive oil and rub with spice mix, place on a plate covered with plastic wrap and allow to marinate for 30 minutes.
For the corn, bring a saucepan of water to the boil and cook corn for 3-4 minutes. Drain. Spray corn with olive oil and place on barbecue grill, turning every 2-3 minutes, until corn is charred. Remove from barbecue, brush with aioli, then sprinkle with parmesan and squeeze with lime.
Meanwhile for the potatoes, spray potato slices with olive oil and season well with salt and pepper. Place on preheated hot plate, turning every 2-3 minutes, to allow potatoes to become golden. Remove from heat and set aside.
Combine all the green salad ingredients together in a large salad bowl, tossing to combine.
Place the steaks on the barbecue grill and cook for 3-4 minutes on either side depending on the thickness, for medium rare.
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