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Rosemary Kangaroo Steaks
Description: Kangaroo Steaks, with some fresh rosemary, only need quick cooking on the barbeque. Pair with pomegranate mushrooms also cooked on the BBQ and a fresh watermelon salad for a complete meal
yourweeklymenu
| Serves | Prep Time | Cook Time | Rating | |||||
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| category | Quick and Easy | |||||||
| source | YourWeeklyMenu-CK | |||||||
| season | All Seasons | |||||||
| This recipe has been bookmarked 1 times. | ||||||||
ingredientsFresh
Pantry
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method1 Season the kangaroo steaks well with sea salt, rub in olive oil (approx 2Tb per steak) and sprinkle chopped rosemary leaves over the top. Set aside to bring steaks to room temperature.2 Wipe the mushrooms of any dirt and chop roughly into chunks. Roughly chop the red onion into 2-3cm pieces. Chop rosemary leaves to give 2Tb. Place the mushrooms, red onion and rosemary leaves in a bowl and season with sea salt to taste. Pour over pomegranate juice. 3 Heat BBQ, add enough olive oil so mushrooms won't stick (2-3Tb) and cook marinated mushrooms till softened - approx 10 minutes. 4 Heat BBQ grill to hot and sear kangaroo steaks on one side for 2 minutes, turn and sear on other side and remove from direct heat, cover to keep warm and to allow to cook through for a further 4 minutes. 5 Serve mushrooms and kangaroo steaks with a salad on the side. tipsPomegranate juice is available in the 'juice section' of most supermarkets or good food stores. You can also use fresh pomegranates and squeeze the juice yourself. Kangaroo steaks are available from your butcher, or pre-packaged in some supermarkets. They are good value and a low fat red meat.
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