This hearty dinner is served with Mexican charred sweetcorn and green salad.


  • 4 x kangaroo steaks

  • spray olive oil

  • 4 large potatoes, sliced 5mm thick

  • BBQ spice mix

  • 1 tbsp ground bush tomato

  • 2 ground pepperberries

  • 1 tsp ground mountain pepperleaf

  • 1 tsp ground coriander

  • 1 tsp sea salt

  • ½ tsp ground cumin

  • ½ tsp ground wattleseed

  • ¼ tsp ground lemon myrtle

  • ¼ tsp smoked paprika

  • Mexican style corn

  • 2 corn on the cob, halved

  • 1 tbsp olive oil

  • 2 tbsp aioli

  • 2 tbsp finely grated parmesan

  • 1 lime, quartered

  • Green salad

  • 1 bag mixed baby salad leaves

  • ½ red onion, peeled and finely sliced

  • ½ cucumber, cut into chunks

  • 1 punnet cherry tomatoes, halved

  • 1 tbsp olive oil

  • juice of ½ lemon

  • sea salt and freshly ground black pepper


  • 1.

    Heat a barbecue to medium-high.

  • 2.

    To make the spice mix, combine all the ingredients together in a pestle and mortar, mixing until well combined.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Combine all the green salad ingredients together in a large salad bowl, tossing to combine.

  • 7.

    Place the steaks on the barbecue grill and cook for 3-4 minutes on either side depending on the thickness, for medium rare.


Nutritional information

Fat: 10.8g
Calories: 368

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