Kangaroo Steaks With Marinated Mandarins

Total Time: 4 hrs 15 mins Preparation Time: 4 hrs Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 kg kangaroo fillet (you can substitute beef fillet)
• 1 can mandarin segment
• marinade
• 2 -3 tablespoons spicy plum sauce
• 2 oranges, juiced or 2 tablespoons orange juice concentrate
• 2/3 cup kikkoman teriyaki sauce
• fresh ground black pepper
• 1 lemon, juiced
• 1 tablespoon dark brown sugar
• 1 tablespoon olive oil
• 1 lime, juiced
• 1/4 cup grand marnier

Recipe

• 1 marinate well-drained and patted dry mandarin segments in grand marnier for as long as possible (2-3 days would be good but 4 hours minimum), turning regularly.
• 2 drain liquid off mandarins and add liquid to all other marinade ingredients.
• 3 combine well and reduce by 50% if using fresh orange juice, otherwise leave as is.
• 4 cut kangaroo (or beef) fillets into 20-25mm thick diagonal slices (cut across the grain).
• 5 pat sliced kangaroo steaks dry and add half the marinade to a shallow dish.
• 6 add steaks& pour over remaining marinade and refrigerate turning occasionally.
• 7 remove steaks from refrigerator 2 hours before cooking and turn meat.
• 8 grill steaks for 10-15 minutes, until medium cooked do not overcook and toughen.
• 9 meanwhile, reduce leftover marinade in a pan on a low heat, and when reduced add marinated mandarin segments and toss lightly.
• 10 heat through and serve over steaks with boiled rice and a side salad of 3 or 4 different lettuces.
• 11 make a dressing of balsamic vinegar, lemon juice and concentrated orange juice, seasoned with freshly crushed pepper and a little grand marnier.
• 12 serve with a gutsy aussie red.