quick and

Aussie BBQ Kangaroo Steak Sandwich

with Pale Ale Caramelised Onions

Prep 20 min

Time 25 min

Serves 4

What you'll need

4 Aussie BBQ marinated kangaroo steaks (or Herb & Garlic flavour)
Olive oil spray
¼ cup Egg mayonnaise
2 teaspoons grainy mustard
1 tablespoon chopped parsley
8 thin slices of multigrain sourdough bread, lightly toasted
2 tomatoes, sliced
1 cup baby rocket leaves

Pale Ale caramelised onions

2 teaspoons olive oil
2 brown onions, peeled and finely sliced
½ cup Coopers Pale Ale
2 tablespoons dark brown sugar
4 sprigs lemon thyme
salt flakes and freshly ground black pepper

*Aussie BBQ flavour Available in Coles stores.

How to cook it

  1. For the Pale Ale caramelised onions, heat olive oil in a medium saucepan over a low heat. Add onions, cover and cook for 10 minutes or until soft. Increase heat to medium-high, add Pale Ale and reduce by half. Add sugar, stirring until dissolved, cook for 3 minutes or until mixture becomes syrupy. Remove from heat, add thyme leaves, salt and pepper, stirring to combine. Set aside until required.
  2. For the mustard mayonnaise, combine mayonnaise, mustard and parsley together in a small mixing bowl, stirring to combine. Set aside until required.
  3. For the steaks, heat a barbecue on medium-high. Lightly spray steaks on both sides, place on preheated barbecue grill and cook for 3-4 minutes each side (depending on the thickness), for medium rare. Remove from heat onto a plate, cover with foil and rest for 5 minutes. Slice each steak.
  4. To assemble steak sandwiches, spread mustard mayonnaise over 4 lightly toasted pieces of sourdough bread. Place sliced steak on top, followed by Pale Ale caramelised onions, sliced tomato and baby rocket. Finish with remaining slice of toasted bread.
  5. Nutritionals: Fat: 11.8g (1.7g saturated), Calories: 425