Kangaroo Sizzle Steak with Garlic Mushrooms and Broccolini

Kangaroo is lean, rich, and full of flavour, and when it is cooked quickly and rested well, it stays beautifully tender. This sizzle steak is bold, gamey, and full of character, paired with buttery garlic mushrooms and vibrant broccolini for a proper steakhouse-style plate with an Aussie edge.
Perfect for Australia Day, summer barbecues, or any night you fancy something a little different from the usual steak.

Serves: 2      Prep time: 10 minutes      Cook time: 10 minutes      Total time: 20 minutes

Ingredients
For the kangaroo steak
300–350 g kangaroo steaks
1 tbspn olive oil
1 tspn Worcestershire sauce
1 tspn soy sauce
1 tspn Dijon mustard
1 tspn brown sugar
½ tspn smoked paprika
½ tspn garlic powder
Freshly ground black pepper
Pinch of salt

For the garlic mushrooms
200 g button mushrooms
1 tbspn butter
1 tbspn olive oil
1 garlic clove, crushed
½ tspn dried thyme or fresh thyme leaves
Salt and black pepper

For the broccolini
1 bunch broccolini
1 tbspn olive oil
½ tspn garlic powder or 1 small garlic clove, crushed
Salt and black pepper
Optional squeeze of lemon

​Method
1. Marinate the kangaroo
Mix the olive oil, Worcestershire sauce, soy sauce, Dijon, brown sugar, smoked paprika, garlic powder, pepper and salt.
Rub over the kangaroo steaks and set aside for at least 10 minutes at room temperature.

2. Cook the mushrooms
Heat the butter and olive oil in a frying pan over medium-high heat.
Add the mushrooms and cook until golden and glossy, about 5 minutes.
Stir in the garlic and thyme, season, cook for 1 minute more, then remove from the heat.

3. Cook the broccolini
Heat olive oil in a pan over medium heat.
Add broccolini, garlic, salt and pepper.
Sauté for 3 to 4 minutes until tender but still bright green.
Finish with a squeeze of lemon if you like.

4. Sear the kangaroo
Heat a heavy pan until very hot.
Add the steaks and cook for 1½ to 2 minutes per side for medium-rare.
Kangaroo is very lean, so avoid overcooking.

Remove from the pan and rest for 5 minutes, then slice across the grain.

To ServePlate the sliced kangaroo with the garlic mushrooms and broccolini.
Drizzle with the resting juices and finish with cracked black pepper or a small knob of butter if you want it extra indulgent.

Optional Sauce Ideas
• Peppercorn sauce
• Red wine jus
• Garlic butter
• Smoky BBQ glaze
• Bush tomato chutney for a distinctly Australian touch