Kangaroo Steaks with Marinated Mandarins

Recipe by Ian Snell
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 15mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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