The Shank Brothers are firing things up, with a recipe that’ll have your tastbuds jumping for joy! With the trusty Ozpig Big Pig sizzling away, the lads are grilling up some seriously good skippy steaks. If you thought things couldn’t get any better, the Badger’s going full MasterChef mode with a classic 'Beurre-ROOge' sauce that’ll knock your socks off and really helps take the recipe to another level!
Although skippy steaks may be easy on the wallet, there’s nothing light about the taste. If you’re looking for a cut above the rest and a recipe that really helps it shine – here’s a cracker!
Quick Links
Ingredients
Kangaroo Fillet Steaks
Olive Oil
1 Onion
1 Sprig Rosemary
2 Cups Red Wine
150g Butter
Gear
Method
-
Get your grill hot and ready by lighting the charcoal.
-
Season your kangaroo fillet steaks by oiling and coating all sides with the Lanes BBQ Magic Dust BBQ Rub.
-
For the Beurre Rouge or Red Butter Sauce, oil a pan or saucepan and start to sauté the onion. Add the rosemary and red wine and let simmer.
-
While the sauce is simmering, place the steaks onto the hot grill. Continue to check temperature using a meat thermometer and cook to desired doneness.
Expert Tip – Do not try to turn the roo too early, let it release off the grill then turn for best results.
-
Start to add the cold butter to the sauce in small amounts at a time, stirring continuously.
-
Plate the steaks, drizzle over the sauce and serve with your favourite sides.
So, there you have it! A lean, mean skippy feed fit for a king that will have you wishing you hopped onto this one sooner!