Roo and Roasted Peppers Salad

(serves 4-6)

Australia Day! What's more Australian than eating one of the national animals?? This piece of kangaroo steak was even shaped like Aus, compliments of Coles but pretty funny i thought! Anyhow, this Aus day i thought i'd introduce this tender, gamey meat to my girlfriends and it was a winner! You do have to be mindful of choosing a piece that's at least 1.5cm thick and cooking it till medium-rare otherwise it can be too chewy, but overall it's pretty simple and comes pre-marinated from Coles (a little bit of a cheat but it's delicious)! 

Prep time: 10 min

Cooking time: 15 min

Ingredients:

1 kg Kangaroo steak – premarinated in herb and garlic

200g Mixed Salad leaves

2 large red capsicum

1/4 Spanish onion

Salt and pepper

Olive oil

Caramelized balsamic vinegar (or regular balsamic is fine)

Method:

1. Cut off the edges of the capsicum and cut it in half. De-seed it and lay it out as a flat rectangle.

2. Char-grill the capsicum under the grill on high heat for 10-15 minutes, until the skin is black and bubbly. Then put the capsicum in a takeaway box or plastic bag and seal for 5 minutes (picture here). There should be moisture that helps the removal of the skin.

3. Remove the skin off the capsicum and cut it diagonally into long, thin slices.

4. Grill the kangaroo steak to medium rare, let it stand for about 2-3 minutes for the juices to rest. Then cut into thin (0.5cm x 5cm) slices

NB. I find this most effective on a sandwich grill so you can get the grill marks! Otherwise, just under the normal grill or pan-frying is fine too.

5. Cut the spanish onion into thin slices. Toss the spanish onion with the salad leaves in salt, pepper, olive oil and caramelized balsamic vinegar.

6. Add in the capsicum and the kangaroo meat and serve!