Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
Dressing
- 1 small red chilli, deseeded, finely chopped
- 2 cloves garlic, crushed
- 1/4 bunch coriander, stems finely chopped, leaves picked
- 1tablespoons caster sugar
- 2tablespoons fish sauce
- 1/4 cup lime juice
- 2tablespoons peanut oil
- 400grams kangaroo steaks
- 2tablespoons Thai-style herb paste
- 120grams Woolworths leafy salad mix
- 125grams cherry tomatoes, halved
- 1/2 Lebanese cucumber, sliced
- 1 small red onion, halved, thinly sliced
- 1/4 bunch mint, roughly chopped
- 1/4 cup unsalted roasted peanuts, roughly chopped
Description
Enjoy succulent kangaroo meat marinated in aromatic herbs and spices and served in a refreshing salad at your next outdoor summer gathering.
Method
Step 1 of 3
Brush steaks with herb paste. Cover and refrigerate for 2 hours or overnight.
Step 2 of 3
Meanwhile, to prepare the dressing, combine chilli, garlic, coriander stems, sugar, fish sauce, lime juice and half of the oil in a small bowl or jug. Set aside. Combine salad leaves, tomato, cucumber, onion, mint and coriander leaves in a large bowl.
Step 3 of 3
Heat remaining oil in a large frying pan over medium-high heat. Add steaks and cook for 2 minutes each side for medium-rare. Transfer to a plate. Rest 5 minutes. Slice. Divide salad among serving plates. Top with steaks. Sprinkle with peanuts and drizzle with dressing. Serve.
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