Gochujang Kangaroo Steak Mini Sliders with Quandong Chutney and Lemon Myrtle Pickled Vegetables

These mini sliders feature tender kangaroo steak marinated in spicy gochujang, paired with a tangy quandong and bush tomato chutney, and topped with refreshing lemon myrtle pickled vegetables. Perfect for a flavorful twist on traditional sliders!

Steps

1. Marinate the kangaroo steak in gochujang, salt, and pepper for 30 minutes. 2. While marinating, prepare the pickled vegetables: combine cucumber and carrot in a bowl, add vinegar, lemon myrtle, and a pinch of salt. Let it sit for 20 minutes. 3. Heat olive oil in a pan over medium-high heat. Cook the kangaroo steak for about 3-4 minutes on each side for medium rare. Let it rest before slicing. 4. Assemble the slider: place the sliced kangaroo steak on the mini bun, add a layer of quandong chutney, bush tomato chutney, and top with pickled vegetables. 5. Serve immediately and enjoy your gourmet mini sliders!

150g kangaroo steak 1 tbsp gochujang 1 mini burger bun 1 tbsp quandong chutney 1 tbsp bush tomato chutney 1/4 cucumber, thinly sliced 1/4 carrot, julienned 1 tbsp white vinegar 1/2 tsp lemon myrtle Salt to taste Pepper to taste Olive oil for cooking