serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Divide the kangaroo steak with native herbs and onion gravy between plates. Sprinkle with parsley and serve.
Photography by Jiwon Kim.
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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
