Sous Vide Kangaroo Steak

(210)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Kangaroo steak, an incredibly lean red meat, can be really dry and tough when cooked traditionally. When cooked with the Anova Sous Vide Precision Cooker, however, it becomes much more tender and flavorful. The red wine acts as a marinade, which helps temper the gaminess of the meat.
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Ingredients for 2

  • 2 (8-ounce) kangaroo steaks

  • Kosher salt and freshly ground black pepper

  • 3 tablespoons red wine

  • 1 tablespoon extra virgin olive oil

  • 2 cloves garlic, crushed

  • 1 sprig fresh rosemary

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 120°F (48°C).

  • Step 2

    Season the kangaroo with salt and pepper and place in a large zipper lock or vacuum seal bag with the wine, olive oil, garlic, and rosemary. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the steaks from the bag and pat very dry with paper towels. Heat a grill or grill pan over high heat to 600-700 degrees.

    • Step 1

      Add the steaks to the hot grill and sear for 2 minutes on each side. Transfer to a cutting board and let rest for 5 minutes. Slice and serve.

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120 F / 48.9 C Recipe Temp
Recipe Time
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