HERB & GARLIC KANGAROO STEAK
Midweek dinner inspo – Try Herb & Garlic Kangaroo Steak with Sweet Potato Wedges!
for 4 servings
600g sweet potato, cut into wedges
100g baby spinach leaves
1 Lebanese cucumber, chopped
½ avocado, sliced
2 teaspoons balsamic vinegar
500g pack K-ROO herb & garlic steaks
Salt flakes and freshly ground black pepper
250g cherry tomatoes, halved
Preheat barbecue to medium-high. Spray sweet potato wedges with oil, season with salt and pepper.
Place wedges on the barbecue grill plate and cook for 10 minutes, turning often, until cooked.
Spray oil on steaks. Cook on barbecue for 4-5 minutes each side. Rest for 10 minutes under foil.
Toss spinach, cucumber, cherry tomatoes, avocado, salt and pepper and balsamic vinegar together.
Serve steaks with wedges and salad.