BBQ Kangaroo Steaks with Mango Salsa
Did you know there are more Kangaroos in Australia than people? Kangaroo meat is produced in Australia from wild animals it has only been exported from Australia since 2010, is tender, succulent and completely delicious. It is not easy to get hold of, so when I did, it went straight onto my Kamado Joe.
2 kangaroo steaks, 5 tbs olive oil, ½ finely chopped chilli, salt & pepper – marinade your steaks in the coriander and chilli oil for at least 30 minutes prior to cooking.
for the mango salsa Mix ½ ripe mango – pitted, peeled & chopped; ½ cup freshly chopped coriander, ½ medium shallot – finely chopped, ½ jalapeño – finely chopped, juice from ½ lime or lemon, 2 tbs olive oil, salt & pepper, 5 cherry tomatoes – roughly chopped.
Fire up your Kamado Joe with a half deflector on top of the grill at the high setting. Ideal temperature should be around 320°C – 350°C
To accompany the steaks I cooked up some mushrooms, baby asparagus and carrot chips directly on the ½ deflector plate. At the same time season your steaks with salt and pepper and place the steaks on the grill side over high heat for about 3 minutes each side (take care to “burp” your Kamado Joe before opening). This will ensure that all the sides are seared and that produces the delicious flavour. Ideally they should be served medium rare. Leave them to rest in a warm place for a few minutes while the vegetables continue to cook if necessary, then serve with the salsa.
I decided on a mango salsa sauce to add a summery sweetness to the wood seared flavour of the kangaroo, a delicious decision.