Kangaroo steak, native herbs and onion gravy

This recipe comes from Indigenous Australian food expert @bush_tukka_woman Samantha Nyudbi Martin. Introduce Indigenous Australian ingredients like kangaroo, lemon myrtle and saltbush into your home kitchen with this great recipe for kangaroo steak, native herbs and onion gravy – a popular pub meal with an Indigenous flavour upgrade.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Stream free On Demand

The Ultimate Steak

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 500 g kangaroo steak (or fillets)
• 2 tbsp ghee
• ¼ cup flat-leaf parsley leaves, roughly chopped, to serve

Native herb dry rub

• 2 tbsp ground lemon myrtle
• 4 tbsp ground wattleseed (or mountain pepper)
• 2 tsp garlic powder
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp ground thyme
• 2 tbsp ground saltbush (optional)

Onion gravy

• 2 tbsp butter
• 2 tbsp olive oil
• 1 medium brown onion, thinly sliced
• Salt
• 1 garlic clove, finely chopped
• 1 tbsp lemon myrtle
• 1 cup (250 ml) beef stock
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tbsp rosella (or plum jam)
• ½ cup (125 ml) thickened cream
• 2 tbsp cornflour, for thickening (optional)

Resting time: 10 minutes

Instructions

1. Remove the kangaroo steaks or fillets from the fridge 30 minutes prior to cooking, to bring the meat to room temperature. Pat the steaks well with a paper towel on both sides to dry.
   
2. In a medium bowl, combine the ingredients for the native herb dry rub and mix well to combine. Season the kangaroo steaks generously with the spice blend.
   
3. Heat the ghee in a large, heavy-based frying pan over medium-high heat. Pan-fry the steaks for 3-4 minutes per side, for medium-rare. Take care not to crowd the pan and cook the steaks in batches if required, adjusting the cook time to your preference. Remove the steaks to a plate, cover and keep warm.
   
4. To make the onion gravy, return the pan to the heat with the butter and olive oil. Add the onion with a generous pinch of salt. Cook, stirring occasionally, for 10-12 minutes, or until the onion has caramelised. Stir through the garlic and lemon myrtle until fragrant, followed by the beef stock, Worcestershire sauce, mustard and rosella jam. Use a wooden spoon to scrape up any browned bits from the base of the pan to add flavour to the sauce. Bring the mixture to the boil.
   
5. Stir through the cream and cook for a further minute. If you prefer a thicker gravy, use the cornstarch to thicken to your desired consistency, then allow to gently simmer on low heat for a further 5 minutes. Increase the heat to medium-low, slice the kangaroo steaks and return to the pan with any resting juices. Cook for a further 2 minutes, to warm the steaks through in the sauce. Remove the pan from the heat.
   
6. Divide the kangaroo steak with native herbs and onion gravy between plates. Sprinkle with parsley and serve.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Ultimate Steak

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G