quick and

BBQ Kangaroo Steaks with Mexican Style Sweetcorn

with Chips & Sweetcorn

Prep 10 min

Time 20min

Serves 4

What you'll need

  • 4 x K-ROO Marinated Steaks
  • 4 large potatoes, sliced 5mm thick
  • Spray olive oil


Mexican style corn

  • 2 corn on the cob, halved
  • Spray olive oil
  • 2 tbsp aioli
  • 2 tbsp finely grated parmesan
  • 1 lime, quartered

Green salad

  • 1 bag mixed baby salad leaves
  • 1/2 red onion, peeled and finely sliced
  • 1/2 cucumber, cut into chunks
  • 1 punnet cherry tomatoes, halved
  • 1 tbsp olive oil
  • Juice of 1/2 lemon
  • Sea salt & freshly ground black pepper

FAT: 10.8g  CALS: 368

How to cook it

Heat a barbecue to medium-high.

For the corn, bring a saucepan of water to the boil and cook corn for 3-4 minutes. Drain. Spray corn with olive oil and place on barbecue grill, turning every 2-3 minutes, until corn is charred. Remove from barbecue, brush with aioli, then sprinkle with parmesan and squeeze with lime.

Meanwhile for the potatoes, spray potato slices with olive oil and season well with salt and pepper. Place on preheated hot plate, turning every 2-3 minutes, to allow potatoes to become golden. Remove from heat and set aside.

Combine all the green salad ingredients together in a large salad bowl, tossing to combine.

Place the steaks on the barbecue grill and cook for 3-4 minutes on each side, for medium rare.

Allow to rest under foil for 10 minutes, before serving.