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!

medium 60 min 450 cal
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!

Ingredients

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

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