Mouthwatering Paleo Australian Brunch Platter: Grilled Kangaroo Steak, Avocado Salsa, and Crispy Sweet Potato Hash
Indulge in a delicious and nutritious paleo-friendly Australian brunch with this mouthwatering platter featuring succulent grilled kangaroo steak, creamy avocado salsa, and crispy sweet potato hash. Discover the perfect blend of flavors and textures for your next breakfast or brunch meal.
Allergens
None
Ingredients
- 8 oz kangaroo fillet 2 medium sweet potatoes 1 large ripe avocado 1/2 cup cherry tomatoes 1/2 cup fresh cilantro 1 lime 1/4 red onion Salt and pepper, to taste 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Dice sweet potatoes into 1 inch cubes, toss with olive oil, salt, and pepper, and spread on a baking sheet. Bake for 25 minutes or until crispy and golden brown.
- Slice kangaroo fillet into 1/2 inch thick steaks and season with salt and pepper. Grill over medium high heat for 4 5 minutes per side, or until cooked to desired doneness.
- Dice red onion and halve cherry tomatoes. In a bowl, mash avocado with lime juice, salt, and pepper. Gently fold in onion, tomatoes, and cilantro.
- To serve, place sweet potato hash on one side of the plate, top with grilled kangaroo steak, and spoon avocado salsa over the top. Enjoy!
Chef’s Insight
The combination of kangaroo and sweet potato creates a unique, satisfying mouthfeel in this Australian brunch platter.
Notes
Adjust cooking times according to the thickness of the kangaroo fillet.