Grilled Kangaroo Steaks with Roasted Sweet Potato and Spinach

Ingredients

• 4 each Kangaroo Steaks
• 2 medium Sweet Potatoes
• 6 cups Baby Spinach
• 2 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 2 cloves Garlic
• 1 teaspoon Dried Rosemary
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Preheat your grill to medium-high heat. Peel the 2 medium sweet potatoes, then cut them into 1-inch cubes. In a large bowl, combine the sweet potato cubes with 1 tablespoon of the 2 tablespoons olive oil, the 1/2 teaspoon salt, and the 1/4 teaspoon black pepper; toss well to coat all surfaces. Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast in the preheated oven at 400°F (200°C) for 20-25 minutes, until they are tender when pierced with a fork and lightly browned at the edges.
2. 2While the sweet potatoes are roasting, mince the 2 cloves garlic. In a medium bowl, combine the remaining 1 tablespoon of the 2 tablespoons olive oil, the 2 tablespoons lemon juice, the minced 2 cloves garlic, the 1 teaspoon dried rosemary, and the 1 teaspoon dried thyme. Stir everything together until well combined.
3. 3Add the 4 kangaroo steaks to the marinade in the medium bowl. Turn the steaks to ensure they are fully coated. Let the steaks marinate at room temperature for at least 15 minutes.
4. 4Carefully remove the 4 kangaroo steaks from the marinade, allowing any excess marinade to drip back into the bowl; discard the remaining marinade. Place the marinated 4 kangaroo steaks on the preheated grill over medium-high heat. Grill for 3-5 minutes per side for medium-rare (internal temperature 135°F / 57°C), or 5-7 minutes per side for medium (internal temperature 145°F / 63°C); the steaks should have visible grill marks and feel firm to the touch.
5. 5Transfer the grilled 4 kangaroo steaks to a clean plate or cutting board. Tent the steaks loosely with aluminum foil and allow them to rest for 5 minutes; this step helps the juices redistribute, keeping the meat moist and tender.
6. 6While the steaks are resting, place the 6 cups of baby spinach in a large skillet or pan over medium heat. Cook for 2-3 minutes, stirring occasionally, until the spinach has visibly softened and reduced in volume.
7. 7Serve the rested 4 grilled kangaroo steaks immediately alongside the roasted sweet potatoes and the wilted 6 cups of baby spinach.

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