Kangaroo steak sandwich with chunky fries and mustard dressing
Bored with Philadelphia steak sandwich? Swap beef for the gamey lean kangaroo meat. Tip: cook kangaroo meat until medium rare to medium as it becomes too stringy and dry when overdone. A creamy swipe of mustard dressing completes the scrumptious stack.
Prep time 10 minutes
Cook time 15 minutes
pinch rock salt
pinch freshly cracked black pepper
pinch fine brown sugar
2 tsp Spanish paprika
½ cup yogurt
1 tbsp Lea & Perrins Worcestershire sauce
250g kangaroo fillet steak (enquire at firstname.lastname@example.org)
1tbsp olive oil
- Put the marinade ingredients into a bowl and whisk until well combined.
- Add the kangaroo fillet steaks into the marinade and refrigerate overnight.
- Heat up grill pan with olive oil, sear the kangaroo fillet on all the sides to a golden brown .
- Preheat the oven to 170°C, and lightly roast the kangaroo fillet for 6 to 8 mins or until medium doneness.
- Let the meat rest for 15 to 20 mins before slicing it to 2cm thickness.
2 tbsp yellow mustard powder
2 tsp Spanish paprika powder
1 tbsp warm water
juice from ½ orange
1 tbsp Manuka honey
½ cup egg yolk mayonnaise
- Place the yellow mustard powder, paprika powder and warm water together well in a bowl, mix it well.
- Then, add orange juice, honey and finally fold in the mayonnaise.
120g golden fry chunky fries
4 thick slice wholemeal rustic bread, lightly toasted with unsalted butter
- Spread the mustard dressing on the bread and layer the fillet meat onto the bread.
- Serve the sandwich with chunky fries and extra mustard dressing.