Entree: Australia – Queensland Coast – Kangaroo Steak with Bush Tomato Chutney (Seared kangaroo steaks served with a tangy-sweet chutney made from native bush tomatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 4 kangaroo steaks, approx. 6 oz (170 g) each
- 1 tsp (6 g) coarse salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil, divided
- 1 cup (150 g) rehydrated dried bush tomatoes or fresh bush tomatoes, chopped
- 1 medium red onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (6 g) fresh ginger, grated
- 1 small red chili, finely chopped (about 10 g) optional for heat
- 1/2 cup (110 g) packed brown sugar
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) Worcestershire sauce
- 1/4 cup (40 g) raisins (optional)
- 1 tbsp (15 g) unsalted butter (to finish chutney)

Instructions

1. Make the chutney: in a medium saucepan over medium heat, warm 1 tbsp (15 ml) olive oil. Add the chopped onion and cook until soft, about 6–8 minutes. Add garlic, ginger, and chili and cook 1 minute until fragrant.
2. Add tomatoes and simmer: stir in the chopped bush tomatoes, brown sugar, apple cider vinegar, water, Worcestershire sauce, and raisins. Bring to a simmer, reduce heat to low, and cook gently, stirring occasionally, until thick and jammy, about 25–35 minutes. Stir in butter at the end, adjust seasoning, then remove from heat and cool slightly.
3. Rest steaks to room temperature: pat kangaroo steaks dry, season both sides with salt and pepper, and let sit at room temperature for 15–20 minutes.
4. Sear steaks: heat a heavy skillet or cast-iron pan over very high heat until smoking. Add remaining 1 tbsp (15 ml) olive oil and sear steaks 1.5–2 minutes per side for medium-rare (cook times vary by thickness; kangaroo is best rare–medium-rare). Avoid overcooking to keep meat tender.
5. Rest and slice: transfer steaks to a cutting board and rest 5 minutes. Slice thinly across the grain.
6. Serve: spoon bush tomato chutney alongside or over sliced kangaroo steaks and serve immediately with simple greens or roasted root vegetables.