Korean Kangaroo Slider with Lemon Myrtle Aioli and Bush Chutney

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.

Steps

1. Season the kangaroo steak with salt and pepper. 2. Heat a skillet over medium-high heat and add a little oil. 3. Cook the kangaroo steak for about 3-4 minutes on each side for medium-rare, or until desired doneness. 4. While the steak is cooking, prepare the mini slider bun by lightly toasting it. 5. Once the steak is cooked, let it rest for a few minutes before slicing it thinly. 6. Assemble the slider by spreading lemon myrtle aioli on the bottom half of the bun. 7. Layer the sliced kangaroo steak on top, followed by a generous spoonful of quandong and bush tomato chutney. 8. Add the pickled radishes for a crunchy bite and top with the other half of the bun. 9. Serve immediately and enjoy your unique slider!

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