Kangaroo Steak with Bush Tomato Relish

Shopping list

• 4 piece kangaroo loin steaks — each about 150 g

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• 2 tbsp olive oil

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• 1 tsp fine sea salt

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• 0.5 tsp black pepper — freshly ground

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• 2 tsp bush tomato powder — or substitute sun-dried tomato paste

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• 1 piece red onion — finely diced

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• 1 clove garlic clove — minced

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• 2 piece tomatoes — ripe, diced

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• 1 tbsp red wine vinegar

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• 2 tbsp fresh parsley — chopped

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• 1 tsp honey

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Step by step

1. 1

   Remove the kangaroo steaks from the fridge 15 minutes before cooking and pat dry with kitchen paper.

2. 2

   Season both sides generously with salt and black pepper.

3. 3

   For the relish, heat 1 tablespoon of oil in a small saucepan over medium heat. Add the red onion and cook for 4 minutes until softened.

4. 4

   Stir in the garlic and bush tomato powder, cook for 1 minute until fragrant.

5. 5

   Add the diced tomatoes, vinegar and honey. Simmer for 8– 10 minutes, stirring occasionally, until thickened. Season to taste and stir through the parsley. Set aside.

6. 6

   Heat the remaining tablespoon of oil in a large frying pan over high heat until shimmering.

7. 7

   Place the steaks in the pan and cook for 2 minutes on the first side without moving them.

8. 8

   Flip and cook for a further 1– 2 minutes for medium-rare (internal temperature 55–60 °C). Kangaroo is best served pink; overcooking will make it tough.

9. 9

   Transfer the steaks to a warm plate, cover loosely with foil and rest for 4 minutes.

10. 10

    Slice the kangaroo against the grain and serve with the bush tomato relish spooned over.