Wattleseed & Pepperberry Kangaroo Steak with Bush Tomato Relish

• 2 x 250g kangaroo steaks*
• 1 tbsp olive oil
• 1 tsp Ground Wattleseed
• ½ tsp Native Pepper Berries
• ¼ tsp salt

For the Relish:

• ½ cup bush tomatoes (or sun-dried tomato strips in oil)
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• ½ tsp salt

1. Rub kangaroo steaks with olive oil. Sprinkle all over with ground Wattleseed, Pepperberry and salt.
2. Pan-sear or grill on high heat for 4-5 minutes* per side. Rest for 5 minutes.
3. Meanwhile, simmer relish ingredients for 5 minutes, then serve over the steaks.

*Note: kangaroo steaks can be enjoyed medium rare. For best results remove steaks from the fridge at least 20 minutes before cooking.