Australian Bush Tucker BBQ Feast: Grilled Kangaroo Steak with Native Pepperberry Sauce & Lemon Myrtle Mashed Sweet Potatoes

Allergens

None (check ingredients for potential allergens)

Ingredients

• 2 kangaroo steaks (150g each)
• 4 medium sweet potatoes
• 2 tbsp lemon myrtle powder
• 1 cup fresh spinach
• Salt and pepper, to taste For the Native Pepperberry Sauce:
• 1/2 cup red wine vinegar
• 1/2 cup water
• 2 tbsp native pepperberries
• 1/4 cup brown sugar
• 1 tsp cornstarch
• 1/2 cup beef broth
• 2 kangaroo steaks (150g each)
• 4 medium sweet potatoes
• 2 tbsp lemon myrtle powder
• 1 cup fresh spinach
• Salt and pepper, to taste
• 1/2 cup red wine vinegar
• 1/2 cup water
• 2 tbsp native pepperberries
• 1/4 cup brown sugar
• 1 tsp cornstarch
• 1/2 cup beef broth

Instructions

1. Prepare the kangaroo steaks by seasoning them with salt and pepper to taste. Grill the steaks over medium heat for about 5 minutes per side or until desired doneness is reached. Allow the steaks to rest for a few minutes before slicing.
2. For the lemon myrtle mashed sweet potatoes, peel and chop the sweet potatoes into cubes. Boil them in water until fork tender, then drain and mash with lemon myrtle powder. Season with salt and pepper to taste. Garnish with fresh spinach leaves.
3. In a saucepan, combine the ingredients for the Native Pepperberry Sauce and cook over medium heat until it thickens. Strain the sauce to remove the native pepperberries and serve alongside the kangaroo steaks.

Chef’s Insight

The combination of flavors in this dish reflects Australia's unique indigenous ingredients, creating an unforgettable culinary experience.

Notes

Adjust the doneness of the kangaroo steak to your preference. For a medium-rare cook level, aim for 5 minutes per side.