Korean Kangaroo Slider with Lemon Myrtle Aioli and Bush Chutney

Name: Korean Kangaroo Slider with Lemon Myrtle Aioli and Bush Chutney
Total time: 20 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 1 kangaroo steak (about 100g); 1 mini slider bun; 1 tablespoon lemon myrtle aioli; 1 tablespoon quandong and bush tomato chutney; 2-3 pickled radishes; Salt and pepper to taste; Oil for cooking

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20 minTotal time

MediumDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

1 kangaroo steak (about 100g)
1 mini slider bun
1 tablespoon lemon myrtle aioli
1 tablespoon quandong and bush tomato chutney
2-3 pickled radishes
Salt and pepper to taste
Oil for cooking

Ingredient substitutions

kangaroo steak Lean venison steak
mini slider bun A small soft dinner roll
pickled radishes Thinly sliced pickled red onion

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein25 g

Carbohydrates30 g

Fat14 g

Fiber 2 g · Sugar 7 g · Sodium 620 mg

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Savor the unique flavors of Australia with this Korean-inspired kangaroo steak mini slider. Topped with a zesty lemon myrtle aioli, a vibrant quandong and bush tomato chutney, and crisp pickled radishes, this dish offers a delightful fusion of tastes that excite the palate.

Korean

Steps

Season the kangaroo steak with salt and pepper.
Heat a skillet over medium-high heat and add a little oil.
Cook the kangaroo steak for about 3-4 minutes on each side for medium-rare, or until desired doneness.
While the steak is cooking, prepare the mini slider bun by lightly toasting it.
Once the steak is cooked, let it rest for a few minutes before slicing it thinly.
Assemble the slider by spreading lemon myrtle aioli on the bottom half of the bun.
Layer the sliced kangaroo steak on top, followed by a generous spoonful of quandong and bush tomato chutney.
Add the pickled radishes for a crunchy bite and top with the other half of the bun.
Serve immediately and enjoy your unique slider!

Tips for Korean Kangaroo Slider with Lemon Myrtle Aioli and Bush Chutney

Kangaroo is very lean, so avoid pressing it against the pan; a dry, tough texture can result from overcooking.
The chutney and pickled radishes bring plenty of tang and crunch; keep the bun lightly toasted so it stays sturdy without becoming hard.
Slice the rested steak across the grain for more tender bites, and assemble just before serving to keep the bun from getting soggy.

Drink pairing

A medium-bodied red like a Grenache
Its juicy fruit complements the chutney’s sweetness and tartness while standing up to the savory steak.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate cooked steak and assembled leftovers within 2 hours, covered, and use within 3–4 days. The bun may soften; reheat the steak until steaming hot before serving.

Frequently asked questions

How can I tell when the kangaroo steak is done?

Check the center visually with a cut into the thickest part; for the recipe’s medium-rare finish, it should remain rosy rather than uniformly brown.

Can I prepare parts of the slider ahead?

You can portion the chutney, aioli and pickled radishes ahead and keep them covered in the refrigerator. Cook and slice the steak close to serving for the best texture.