- 4-ounce kangaroo steak
- Rapeseed or vegetable oil for griddling
- Salt and pepper
- Generous handful mixed salad leaves (watercress, spinach and rocket/arugula in this instance)
- 6 canned peach crescent slices
- Seeds and juice of half a pomegranate
- 1 tablespoon rapeseed or extra virgin olive oil
- 1 teaspoon balsamic vinegar
- Put your griddle pan on to the highest possible heat. It will take a few minutes to get as smoking hot as it needs to be.
- Oil the kangaroo steak/fillet all over (not the griddle pan) and season with salt and pepper.
- The thickness of the steak will determine the cooking time but this approximately one-inch thick steak got two and a half minutes on each side. It should be a little bit pink in the centre.
- Lift the kangaroo fillet to a chopping board and leave it for a few minutes to rest.
- Pour the rapeseed or olive oil in to a large bowl and add the balsamic vinegar and pomegranate seeds and juice. Stir well.
- Wash the salad leaves and shake them dry. Roughly chop the peach pieces. Add both to the bowl and toss by hand.
- Thinly slice the kangaroo meat and lightly toss through the salad before plating.
Culinary Creations 