Kangaroo Steaks with Marinated Mandarins

Don't be put off by Kangaroo meat, this dish works perfectly well with beef fillet. Kangaroo however is very low in fat and cholesterol and has a flavour very similar to beef.

• Ready In: 4 hrs 15 mins
• Serves: 3-4

Ingredients

• 1  kg  kangaroo fillet (you can substitute beef fillet)
• 1  can mandarin segment
•  marinade
• 2 -3  tablespoons  spicy plum sauce
• 2  oranges, juiced or 2  tablespoons  orange juice concentrate
• 2⁄3 cup  kikkoman  teriyaki sauce
•  fresh ground black pepper
• 1  lemon, juiced
• 1  tablespoon dark brown sugar
• 1  tablespoon olive oil
• 1  lime, juiced
• 1⁄4 cup Grand Marnier

Directions

1. Marinate well-drained and patted dry mandarin segments in Grand Marnier for as long as possible (2-3 days would be good but 4 hours minimum), turning regularly.
2. Drain liquid off mandarins and add liquid to all other marinade ingredients.
3. Combine well and reduce by 50% if using fresh orange juice, otherwise leave as is.
4. Cut kangaroo (or beef) fillets into 20-25mm thick diagonal slices (cut across the grain).
5. Pat sliced kangaroo steaks dry and add half the marinade to a shallow dish.
6. Add steaks& pour over remaining marinade and refrigerate turning occasionally.
7. Remove steaks from refrigerator 2 hours before cooking and turn meat.
8. Grill steaks for 10-15 minutes, until medium cooked DO NOT OVERCOOK AND TOUGHEN.
9. Meanwhile, reduce leftover marinade in a pan on a low heat, and when reduced add marinated mandarin segments and toss lightly.
10. Heat through and serve over steaks with boiled rice and a side salad of 3 or 4 different lettuces.
11. Make a dressing of balsamic vinegar, lemon juice and concentrated orange juice, seasoned with freshly crushed pepper and a little Grand Marnier.
12. Serve with a Gutsy Aussie Red.