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Grilled kangaroo steak served
Lean and flavourful kangaroo steak served with grilled vegetables.

Succulent grilled kangaroo steaks

Author: Flavelo
Recipes Main Courses
Kangaroo steak is the taste of the Australian wilderness on a plate: pure, lean muscle meat with a deeper, gamey character than beef. Since kangaroos move a lot, their meat is low in fat, so the biggest challenge is preserving juiciness. The rosemary-garlic marinade not only flavours but also forms a protective layer with its oil content during cooking.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 50 mins
🍽️ Servings 2 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Griddle pan
  • Meat thermometer
  • Mixing bowl for marinade

Instructions

1 ✓

Mix the olive oil, crushed garlic, rosemary, lemon juice, and pepper (not the salt yet!). Toss the meat in it and marinate at room temperature for 30 minutes.

Tip: Add salt only immediately before cooking, as salting too early can draw moisture out of the meat (Osmosis).
2 ✓

Heat the grill until smoking hot. Salt the meat on both sides.

Tip: High heat is essential for quick crust formation, sealing in the flavours.
3 ✓

Cook the steaks for 2-3 minutes on each side. If you press it with your finger and it springs back elastically (like the tip of your nose), it is medium-rare.

Tip: More precisely: 52-54°C internal temperature.
4 ✓

Remove the meat and rest covered for 5 minutes. Meanwhile, grill the vegetables in the remaining spiced oil.

Tip: The vegetables absorb the aromas released from the meat.
5 ✓

Serve the rested steak with the crunchy vegetables.

Tip: During resting, the meat fibres 'relax', so not all the valuable juice runs out when cutting.

Recipe FAQ

Can I cook it well-done?
Not recommended. Kangaroo meat fibres become very tough when fully cooked (well-done). Medium-rare (pink centre) is the goal.

Ingredients

  • 500 g Kangaroo steak (sliced)
  • 3 cloves Garlic (crushed)
  • 2 sprigs Fresh rosemary (chopped)
  • 5 ml Olive oil
  • 20 ml Lemon juice
  • 1 tsp Salt
  • 0.5 tsp Freshly ground pepper
  • 300 g Mixed vegetables for grilling (courgette, pepper, onion)