Kangaroo Steak Sandwich with Bonfire Onions
Serves 4
Ingredients
- 800 g kangaroo, trimmed
- 80 ml Glasseye Creek Bonfire BBQ Sauce
- 2 large onions, thinly sliced
- 8 thick slices sourdough
- 60 g rocket
- 120 g mature cheddar, sliced
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Method
1. Season the kangaroo and leave at room temperature for 15 minutes. Cook the onions in 1 tbsp oil over medium-low heat for 15 minutes until deeply golden; stir in 2 tbsp sauce.
2. Heat a barbecue or heavy pan until very hot. Oil the meat and sear for 2-3 minutes per side for medium-rare, depending on thickness.
3. Rest the meat for 8 minutes, then slice thinly across the grain. Toast the sourdough and melt the cheddar on four slices.
4. Layer rocket, kangaroo and Bonfire onions over the toast. Top with the remaining bread and serve immediately.
Sauces in this recipe
Get the good stuff for your next cook-up.
*NEW* Bonfire BBQ Sauce
$13.95 NZD
Post Comment