Kangaroo steak sandwich with chunky fries and mustard dressing

Serves 4
Prep time 10 minutes
Cook time 15 minutes

marinade
pinch rock salt
pinch freshly cracked black pepper
pinch fine brown sugar
2 tsp Spanish paprika
½ cup yogurt
1 tbsp Lea & Perrins Worcestershire sauce

250g kangaroo fillet steak (enquire at ask@greengrocer.com.sg)
1tbsp olive oil

• Put the marinade ingredients into a bowl and whisk until well combined.
• Add the kangaroo fillet steaks into the marinade and refrigerate overnight.
• Heat up grill pan with olive oil, sear the kangaroo fillet on all the sides to a golden brown .
• Preheat the oven to 170°C, and lightly roast the kangaroo fillet for 6 to 8 mins or until medium doneness.
• Let the meat rest for 15 to 20 mins before slicing it to 2cm thickness.

mustard dressing
2 tbsp yellow mustard powder
2 tsp Spanish paprika powder
1 tbsp warm water
juice from ½ orange
1 tbsp Manuka honey
½ cup egg yolk mayonnaise

• Place the yellow mustard powder, paprika powder and warm water together well in a bowl, mix it well.
• Then, add orange juice, honey and finally fold in the mayonnaise.

garnish
120g golden fry chunky fries
4 thick slice wholemeal rustic bread, lightly toasted with unsalted butter

• Spread the mustard dressing on the bread and layer the fillet meat onto the bread.
• Serve the sandwich with chunky fries and extra mustard dressing.

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