Kangaroo steaks with roasted tomatoes

  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Kangaroo steaks with roasted tomatoes
  • 650 gram kangaroo fillet
  • 1/4 cup (60ml) olive oil, plus 2 tablespoons extra
  • 1 tablespoon dried basil or native mint
  • 2 clove garlic (large), thinly sliced
  • 300 gram baby truss tomatoes
  • mashed potato, to serve


Kangaroo steaks with roasted tomatoes
  • 1
    Cut kangaroo fillet diagonally into 6cm-long, 15mm-thick steaks. Place in a shallow bowl. Combine oil with basil and half of garlic and season with pepper. Pour over steaks. Cover and marinate for at least 30 minutes.
  • 2
    Heat extra oil in a large frying pan on low. Cook remaining garlic for 1 minute, until golden and fragrant. Remove from pan and set aside.
  • 3
    Increase heat to medium high. Add tomatoes and cook 3-5 minutes, until starting to soften. Remove from pan and set aside. Lift steaks from marinade, draining well.
  • 4
    Increase heat to high. Season steaks with salt and cook in batches for 1 1/2 minutes each side, until browned. Serve with mashed potato and roasted tomatoes and scatter with cooked garlic slices.


It's important to ensure your pan is very hot and to cook the kangaroo steaks in batches, so that they sear and don't start to stew.

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