Kangaroo Steaks with Marinated Mandarins |
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Prep Time: 240 Minutes Cook Time: 15 Minutes |
Ready In: 255 Minutes Servings: 4 |
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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. 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.
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