BBQ kangaroo steak sandwich with caramelised onions

Juicy, lean and packed with flavour, this is a BBQ sandwich that will have everyone back for seconds.

Credit: K-ROO

• serves

  4

• prep

  20 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 4 marinated kangaroo steaks (see Note)
• olive oil spray
• ¼ cup egg mayonnaise
• 2 tsp grainy mustard
• 1 tbsp chopped parsley
• 8 thin slices of multigrain sourdough bread, lightly toasted
• 2 tomatoes, sliced
• 1 cup baby rocket leaves

Caramelised onions

• 2 tsp olive oil
• 2 brown onions, peeled and finely sliced
• ½ cup pale ale (see Note)
  
• 2 tbsp dark brown sugar
• 4 sprigs lemon thyme
• salt flakes and freshly ground black pepper

Instructions

For the caramelised onions, heat olive oil in a medium saucepan over a low heat. Add onions, cover and cook for 10 minutes or until soft. Increase heat to medium-high, add ale and reduce by half. Add sugar, stirring until dissolved, cook for 3 minutes or until mixture becomes syrupy. Remove from heat, add thyme leaves, salt and pepper, stirring to combine. Set aside until required.

For the mustard mayonnaise, combine mayonnaise, mustard and parsley together in a small mixing bowl, stirring to combine. Set aside until required.

For the steaks, heat a barbecue on medium-high. Lightly spray steaks on both sides, place on preheated barbecue grill and cook for 3-4 minutes each side (depending on the thickness), for medium rare. Remove from heat onto a plate, cover with foil and rest for 5 minutes. Slice each steak.

To assemble steak sandwiches, spread mustard mayonnaise over 4 lightly toasted pieces of sourdough bread. Place sliced steak on top, followed by Pale Ale caramelised onions, sliced tomato and baby rocket. Finish with remaining slice of toasted bread.

Note

• You can marinade your own steaks (marinate in olive oil and your chosen flavours for at least 1 hour prior to cooking and then remove from the fridge around 20 minutes before cooking), or use a pre-prepared product, such as Gourmet Game/K-ROO's Aussie BBQ marinated steaks. 

• For the onions, K-ROO used Coopers Pale Ale. 

Recipe and image from K-ROO.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.