Kangaroo steaks with exotic salad and sweet potatoes

Ingredients for Kangaroo steaks with exotic salad and sweet potatoes

Instructions for Kangaroo steaks with exotic salad and sweet potatoes

To prepare the Kangaroo steaks with exotic salad and sweet potatoes recipe, please follow these instructions:

Mariner Kangaroo steak late 1 hour (preferably longer) in the refrigerator in a marinade consisting of chili flakes, ginger, lime juice and oil.

Salad: Peel the caramelized pineapple and cut four thin slices which are saved for garnish. Halve the rest of caramelized pineapple lengthwise, remove the stick and cut it into slices. Halve the cucumber, remove the cores and cut it into slices. Peel the mango fruit, cut it free of the stone and cut the meat into slices. Mix pineapple, cucumber, mango and fintsnittede scallions.

Dressing: Blend the coconut milk, green chilies (start with ½ chilli and came a little more in, if you'd like a more pronounced chili flavor), garlic and lime juice together well. Season with salt and pour the dressing over the salad. Sprinkle the salad with cashews and set it in the refrigerator until serving. It should be cold.

Potatoes: Roast potatoes in oil with added chilli flakes for about 12 minutes. Season with salt and pepper and sprinkle with fresh coriander.

The Kangaroo: Rose Kangaroo steak late 4-5 minutes on each page by good heat, possibly. on a grill pan. Let the meat rest about 5 minutes before serving. Increased the four thin slices of pineapple on the forehead, while the meat is resting. Lay the pineapple slices on top of the meat