Herb & Garlic Marinated Kangaroo Steaks

served with Beetroot Salad.

 Ingredients

• 4 x 200g Herb & Garlic Marinated steaks
• Oil

Salad

• 8 baby or 4 medium Beetroot
• 4 ripe Tomatoes, sliced
• 1 Red Onion, finely sliced
• 1 cup fresh shredded Basil Leaves
• Half a cup fresh chopped Sage Leaves
• Olive Oil
• Balsamic Vinegar
• Lemon Juice

Method

• Roast the beetroot by wrapping in foil and placing in a medium oven for about an hour (test with skewer). Unwrap and allow to cool, peel and slice. Arrange beetroot and tomato slices alternately on a long plate. Dress with onion, basil and sage leaves and drizzle olive oil and balsamic vinegar to taste. Lemon juice can be an alternative to balsamic or added as well.
• In a hot pan or bbq grill, heat oil and cook marinated steaks to medium rare (marinated steaks may be cooked to medium and will not dry out).
• Serve steaks with beetroot salad

Serves 4

BON APPETITE!