Ingrédients pour Kangaroo Steaks With Marinated Mandarins
- 1 pound kangaroo fillets
- 1 cup well-drained and patted dry mandarin segments
- Marinade (prepared from other listed ingredients)
- 1/4 cup plum sauce
- 1/4 cup fresh orange juice or pre-made orange juice, 1 tablespoon concentrated orange juice
- 1/4 cup teriyaki sauce
- 1 teaspoon freshly ground black pepper, freshly cracked black pepper to taste
- 1 tablespoon fresh lemon juice, 1 tablespoon lemon juice
- 1 tablespoon dark brown sugar
- 1 tablespoon olive oil
- 1 teaspoon fresh lime juice
- 1/2 cup Grand Marnier, 1 teaspoon Grand Marnier, 1 teaspoon Grand Marnier
- boiled rice for serving
- 3-4 different lettuces
- 2 tablespoons balsamic vinegar
- robust Australian red wine for serving
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Comment préparer Kangaroo Steaks With Marinated Mandarins
- Marinate 1 cup of well-drained and patted dry mandarin segments in 1/2 cup Grand Marnier for at least 4 hours, turning regularly. (The longer, the better!)
- Drain the mandarin segments, reserving the Grand Marnier marinade. Add the reserved marinade to the remaining marinade ingredients (see below).
- Combine all marinade ingredients (see below) and simmer over medium-low heat, reducing by 50% if using fresh orange juice. If using pre-made orange juice, skip the reduction step.
- Cut 1 lb kangaroo fillets (or beef fillet) into 20-25mm thick diagonal slices.
- Pat the kangaroo steaks dry with paper towels. Pour half of the marinade into a shallow dish and add the steaks.
- Pour the remaining marinade over the steaks, cover, and refrigerate for at least 6 hours, turning occasionally.
- Remove steaks from the refrigerator 2 hours before grilling and bring to room temperature.
- Preheat grill to medium-high heat. Grill steaks for 10-15 minutes, or until medium-cooked. Do not overcook, or the meat will become tough.
- Meanwhile, in a separate saucepan, reduce the leftover marinade over low heat. Once reduced, add the marinated mandarin segments and toss gently to coat.
- Heat through. Serve the kangaroo steaks over boiled rice with the mandarin segments.
- Prepare a side salad with 3-4 different lettuces. Whisk together 2 tbsp balsamic vinegar, 1 tbsp lemon juice, 1 tbsp concentrated orange juice, freshly cracked black pepper to taste, and 1 tsp Grand Marnier for the dressing.
- Serve with a robust Australian red wine.
Nutrition Information (Approximate per serving)
Sodium
105 g
Sugar
85g
Fat
3g
Carbs
12g