Prepare to embark on a culinary adventure that will transport your taste buds straight to the heart of the Australian outback! This extraordinary kangaroo steak recipe combines the lean, rich protein of Australia's iconic marsupial with perfectly roasted eggplant and capsicum, creating a dish that is not just a meal, but a gastronomic experience. Forget everything you know about traditional steak recipes – this unique preparation will challenge your palate and introduce you to a world of exotic, bold flavors that are both sophisticated and primal.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Australian
Serves: 4 servings
Ingredients
- 400g kangaroo steak
- 1 eggplant, diced
- 1 red capsicum, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon balsamic vinegar
Instructions
- Remove the kangaroo steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- Dice the eggplant and red capsicum into roughly 2 cm cubes, ensuring they are similar in size for even roasting.
- In a large bowl, toss the diced eggplant and capsicum with 1 tablespoon of olive oil, half the salt, and half the pepper. Spread evenly on the prepared baking sheet.
- Roast the vegetables in the preheated oven for 15-20 minutes, stirring once halfway through, until they are golden brown and tender.
- While vegetables are roasting, season the kangaroo steak with remaining salt and pepper on both sides.
- Heat a heavy skillet or grill pan over high heat with the remaining olive oil.
- Sear the kangaroo steak for 2-3 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
- Remove the steak from the pan and let it rest for 5 minutes to allow juices to redistribute.
- Slice the kangaroo steak against the grain into thin strips.
- Remove roasted vegetables from the oven and drizzle with balsamic vinegar, tossing gently to coat.
- Arrange the roasted vegetables on a serving plate, top with sliced kangaroo steak, and serve immediately.
Tips
- Temperature is Key: Always let your kangaroo steak rest at room temperature before cooking to ensure even heat distribution and maximum tenderness.
- High Heat, Quick Cooking: Kangaroo meat is incredibly lean, so sear it quickly over high heat to maintain its moisture and prevent it from becoming tough.
- Don't Overcook: Kangaroo is best served medium-rare to medium. Cooking it beyond this point can make the meat dry and chewy.
- Slice Against the Grain: When cutting your steak, always slice against the muscle fibers to ensure maximum tenderness and easier chewing.
- Balsamic Vinegar Magic: The balsamic drizzle on the roasted vegetables adds a sweet-tangy complexity that perfectly complements the rich meat.
- Resting is Crucial: Allow your steak to rest for at least 5 minutes after cooking to let the juices redistribute, ensuring a juicy and flavorful result.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 30mg
